Rack of Lamb, Potatoes Boulangere and Courgettes Provencal

A lovely French method of making the vegetables.

Ingredients


  • 4 lamb chops
  • 1 l chicken stock
  • 1 sprig of fresh thyme
  • 2 sprig of fresh rosemary
  • 5 garlic cloves
  • 1 large onions
  • 4 large waxy potatoes
  • for herb crust:
  • 50 g bread crumbs
  • 30 g parnesan
  • 1 sprig of the following herbs:
  • parsley
  • thyme
  • coriander
  • rosemary
  • 1 tblsp english mustard
  • for courgettes:
  • 3 small courgettes
  • 150 g cherry tomatoes
  • 1 spring of fresh basil
  • 1 sprig of rosemary
  • 2tbls balsamic vinegar
  • olive oil
  • salt
  • pepper
  • knob of butter

Method

  1. Finely slice the onions and garlic and sauté in a pan till soft and lightly coloured.
  2. Then slice the potatoes on the mandolin.
  3. Heat the stock with the garlic and rosemary and thyme then strain and set aside for later.
  4. Grease the baking tin and layer the onions and potatoes till the tin is full and add the stock 2/3 of the way. Press down. Put in oven for 25 mins.
  5. Pan fry the lamb and put it into oven for 6-7 mins.
  6. Make the crush by putting all ingredients in a processor and pulse
  7. Take out lamb and brush with mustered and add crust leave to rest, put back in oven ten min before serving for 3 mins to cook crust
  8. Pan fry the chopped courgettes and rosemary with a glug of olive oil and balsamic.
  9. Cook for a min and then add tomatoes cook for 2-3 mins before adding more seasoning/oil /balsamic.
  10. When they are all soften put in basil and take off heat. Plate up.

Notes:

By Anne Marie Darby for MasterChef Ireland.





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