Rack of lamb with a parsley crust, mint dressing, rösti and red wine sauce


Lamb is a classic for easter. Try it together with the egg en cocotte and pavlova as a menu. Although the trimming of the lamb may take some time, it looks so much prettier when served. If you would like to leave the racks as you bought them that is fine too. The mint dressing is wonderful and can also be used for other dishes, like in salad or accompanied to other meats. Make sure to prepare it ahead of time so that the flavour can fully evolve.

Serves 4

2 racks of lamb, each 6 or 8 ribs

60 g breadcrumbs
10 ml olive oil
60 g flat parsley leaves
salt and pepper
40 g Dijon mustard

50 ml chopped mint leaves
75 ml caster sugar
50 ml water
1 tbsp malt vinegar

4 large potatoes, for example baking potato
1 egg
salt and pepper
oil for frying

200 ml red wine
600 ml veal stock
1 tbsp honey
1/2 tbsp cornflour
salt and pepper
1 tbsp unsalted butter

Desired vegetable, like baby carrots and green beans

1. Start off by making the mint dressing: Mix mint, sugar, water and vinegar and stir until the sugar has dissolved. Put aside for 8 hours.
2. Trim the lamb: Remove the skin and excess fat. Cut away the silver skin (the shiny thin layer on the meat), it doesn’t dissolve during cooking and is hard to chew. Clean the bones by removing any meat and fat between them, all the way into the filet at the end of the bone (but still making sure the bone is attached to the filet). Scrape the bones clean with the knife all the way to the end (this will look neater after cooking). Tie a string around the meat between each bone to keep the shape of the meat during cooking.
3. For the crust add breadcrumbs, oil, parsley, salt and pepper to a mixer and blend. Put aside until needed.
4. For the wine sauce combine wine, stock, honey in a small pan. Let simmer until reduced 75%. Taste and season with salt and pepper if needed. Mix the cornflour with 1 tbsp cold water add to the sauce while stirring (this will thicken the sauce). Set aside.
5. Make the rösti: Peel and grate the potatoes, mix with egg and season. Using a ring mould, form round shapes in the pan and fry in oil on high heat to give golden colour on both sides. Place the rösti in the oven and continue cooking for another 20 minutes at 200 degrees.
6. Season the lamb with salt and pepper. Seal in oil in a pan on high heat (make sure the pan is very hot before adding the meat), turning the meat to get colour on all sides. Put the meat in the oven for 10 minutes at 200 degrees, take it out and let it rest for 10 minutes in room temperature covered with aluminium foil. Remove the string and coat the outside of the lamb with mustard, then roll the lamb in the crust and make sure it is attached. Put the meat back into the oven for another 5 minutes. Take it out and let rest under aluminium foil for another 5 minutes.
7. Cook the vegetables in salted boiling water until tender but still with resistance.
8. Reheat the sauce. While whisking add butter and keep stirring until it has dissolved. Cut pieces of the racks of lamb. Serve the dish on warm plates.

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