Tender rack of lamb on a bed of cabbage, peas and bacon with a sweet potato and onion puree finished off with spinach.
4 Leaves of Cabbage, Finely Chopped
2 Handful’s Of Peas
75ml Double Cream
2 Rashes Streaky Bacon Chopped Finely
2 Handfuls of Spinach Leaves
1 Rack of Lamb (3 Bones)
For the puree:
420g Chopped Onion
100ml Olive Oil
150g Thinly Sliced Sweet Potatoes
1). Start off by making the onion and sweet potato puree. Add the oil to the pan then add your chopped onion (Try to keep the onion of equal size so even cooking is ensured). Place on an extremely low heat then place cling film over the pan and cook for about 1 hour until the onions are soft (This gives you a pure onion flavour). When the onions are cooked add the thin slices of potato and continue to simmer until the potato is soft. Then immediately drain the onions and potatoes from the oil. Once drained, blitz in a food processor until smooth. Finally, season them with salt, white pepper and a touch of lemon juice.
2). Now for the spinach! Get a pan with some olive oil and place the heat onto high. Once the pan is hot, place the spinach inside and cook until fully wilted (Takes on average 30 seconds or less). Then drain and place onto kitchen paper.
3). Pre-heat your oven to 180°C . For the rack of lamb, start by scoring the fat, this enables the fat to cook more evenly. Next rub a dash of olive oil into the meat and using a plate season the meat generously ensuring that all the seasoning is mopped up off the plate. Now get a pan onto medium heat and caramelise the rack of lamb all over. Once caramelised, place in your pre-heated oven for 14 minutes. Once it has cooked, place onto a plate and allow to rest slightly.
4). For the final stage, start by placing your bacon into a hot pan and cook until the bacon is just starting to brown. Now add the cream to the pan. Once boiling, add the peas and cook for 30 seconds, mixing all the time to prevent burning. Now add your cabbage and cook for another 40 seconds, then drain and add your cooked bacon pieces.
1). Take your plate and place the drained cabbage, pea and bacon mix in the middle, making sure it lays flat so that the lamb can sit comfortably on top.
2). Now using a squeezy bottle, squeeze two dots at either end of the plate of your fresh onion and sweet potato puree.
3). Place your warm spinach in balls at either end of the plate.
4). To finish, carve the meat in-between the bones and serve immediately.
By Ashley Rolfe