Pinenut & Wasabi Crusted Rack Of Lamb

When I was a lot younger than I am now, I used to dislike meat with bones in and particularly Lamb. I think this was partly as a result of having a vegetarian mother who was not keen of cooking meat. When she did cook meat, she liked to ensure that there was no possibility of any food poisoning from the meat. Consequently, this meant that there was absolutely no pinkness, moisture or flavor in the meat!

My tastes have changed and I remember being given pink lamb by my sister when I was in my late teens. I didn’t like the look of it but, keen to be polite tried a mouthful. I honestly expected that I would have to spit it out, but…

I loved it. Suddenly i knew what all the fuss about getting to know your butcher was about and cooking stuff just so.

Since that time I have never looked back and enjoyed meat medium rare.

This dish is really quick and easy to cook and is great served with either a green salad and jacket potato for a quick family supper, or you could do some green beans and Boulangere potatoes for a great dinner party dish.

Serves: 4

Ingredients

2 racks of lamb – these must be French trimmed.
100g butter
4 Tbsp breadcrumbs (gluten free is fine)
3-4 tsp good Wasabi
3 Tbsp fresh mint
1-2 Tbsp fresh Thyme
125g pine nuts

Method

1. Check your racks of lamb to ensure that all of the fat has been trimmed from it and the bones showing are clean. If not, get busy with a small sharp knife.
2. To make the crust, whizz together all ingredients except lamb with stick blender or in food processor. Whizz until they are combined and smooth.
3. Using your hands, pat the crust onto the top of the lamb.
4. Chill in the fridge for 40 mins or freezer for 10 mins.
5. Place racks onto a baking sheet and into a preheated oven at 200c.
6. Cook for 15-20 mins for lamb to still be pink in the middle.
7. Rest meat for 5-10 mins under foil and cut into thick slices with 1 bone per slice.

Serve and accept the accolades.

Hearty Lamb with Butter Beans & Thyme

Even I can’t continue to kid myself the weather is anything other than cold now in the UK. The arrival of bonfire night (November 5th) calls for plenty of comfort food, the type of thing that sticks to your ribs. Big flavours, slowcooked meat that is soft enough to be cut with a spoon, side dishes like mustard mashed potatoes and braised red cabbage rather than salads are now the order of the day.

This dish just makes me smile thinking about it. The flavours with the lamb all just marry together so well as they get to know each other for a few hours in nice warm oven.

This can be made a good few days in advance and reheated in around 30 minutes in a hot oven. It could even be frozen and warmed up without defrosting.

Serve with mustard mash and a steamed vegetable. Light the fire, draw the curtains and put your feet up…

Serves: 4

Ingredients:

2 neck fillets of lamb or other boneless stewing cut in large pices (3cm chunks)

2 Tbsp oil

25g butter (or dairy free alternative)

1 Tbsp plain flour (or gluten free flour mix)

1 finely diced large shallot

500ml good quality stock

125ml glass of red wine

2 Tbsp redcurrant jelly

4 large sprigs of fresh thyme

1 drained and rinsed can butter beans

Additional wine for deglazing

Method:

1. Preheat oved to around 140C

2. Put oil in pan and fry the lamb in small batches to get a good colour (don’t burn it!) on all sides.

3. Remove the lamb from the pan into a casserole dish.

4. Deglaze the pan with a small amount of wine and pour this into the caserole dish.

5. In a seperate pan, gently fry shallot in butter(or dairy free alternative) until it is transparent (don’t let it go brown!).

6. Add flour and cook stirring all the time for 1 minute.

7. Slowly add the stock in small batches, stirring all the time.

8. Add the wine, jelly and thyme and bring to the boil.

9. Add beans and stok mix to the casserole dish and place into the oven for 2 hours

10. Strain the liquid off into a large pan and bring to a fast boil to reduce the amount of liquid until it becomes thick enough to coat back of a spoon.

11. Taste liquid and season with salt and pepper as required and return meat to the pan.

12. Serve and enjoy on a cold winter’s evening.