DCSIMG

Recipe to try at the weekend

LAMB RACK: Chef Jack Nicol displays the finished dish. 
Photo: SG021112-231NG

LAMB RACK: Chef Jack Nicol displays the finished dish. Photo: SG021112-231NG

Head chef at the Ship Inn at Surfleet Seas End Gemma Cross shares a recipe for a rack of English lamb.

The secret’s already out: The Ship Inn at Surfleet Seas End is a warm and cosy pub-restaurant that serves quality food.

It’s also perfect for combining a meal out with a walk or bike ride.

Head chef Gemma Cross presides over a team of three chefs and three kitchen assistants who use fresh local produce to create tasty meals.

This is the Ship Inn’s recipe for a rack of English lamb oven roasted and served on a wholegrain mustard mash, with wilted savoy cabbage and a red currant jus – to serve two.

YOU WILL NEED

2 racks of lamb with 3 cutlets on

4 medium-sized potatoes

2 tbsp wholegrain mustard

25g butter

1 medium-size cabbage

200ml port

2 tbsp redcurrant jelly

Salt and pepper

METHOD

Start by making the mash: peel the potatoes and cut into four.

Place in a saucepan with a pinch of salt and some water to cover them and bring to the boil. Simmer till cooked; takes about 20 minutes.

Take a frying pan with a little oil and when hot take the racks of lamb and place skin side down for two minutes before turning over.

Place in the oven for five to ten minutes, depending on size.

To make the sauce, put the port and redcurrant jelly in a saucepan and simmer until reduced by a third.

While waiting for the lamb and mash, shred your cabbage and place in a frying pan with a little bit of oil and fry until the cabbage is cooked and soft.

When the mash is ready, drain the water and place the potato into a bowl.

Mash the potatoes and add salt, pepper, butter and wholegrain mustard to taste.

Take the lamb out of the oven and rest for one minute.

Place the rack on a board and cut into three cutlets. When perfectly cooked, the lamb should be pink on the inside.

Assemble and enjoy!

 

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