Rack of Lamb with herb crust, rosemary sauce, roasted beetroot and shallots
Serves:4
Oven temp for the lamb: 200C
Oven temp for the vegetables: 220C then 180C
Method:
Sear the prepared trimmed rack of lamb until they are really brown. Remove and allow to cool. Brush over some Dijon mustard. Put the rosemary, garlic, parsley and pepper into a processor and process for 30 seconds, now add the breadcrumbs and 1 tablespoon of oil to bind. Process again, season well, and once the lamb is cold coat the herb mixture all over the outside of the lamb avoiding the bones. Put into the oven at 200C for 15 minutes, remove and allow to rest for at least 5 minutes.
To make the sauce:
Soften the onions and bacon in half the butter then add the red wine, rosemary, tomato puree and honey and reduce it to a third. Add the stock with any juices that have run from the meat and reduce the stock again to a third. Pass it through a fine sieve before beating in the remaining butter.
To roast the vegetables:
Remove the tails from beetroots and cut off the tops leaving 1cm on. Mix the beetroots with thyme, garlic, shallots and enough oil to coat them, and season well. Wrap in tin foil and roast for 2 hours at 220C. Turn the oven down to 180C and cook for another ½ hour.
