Served with a red wine reduction
Ingredients
- 1 rack of lamb
- thyme (2 sprigs)
- 1 onion (used in two halves)
- dash of balsamic vinegar
- 30 ml red wine
- 100 ml chicken stock
- vegetable oil
- 1 tblsp sugar
- 0.5 lemon juiced
- 200 g chickpeas
- 200 ml chicken stock
- pinch of smoked paprika
- 25 g butter
- 30 ml natural yoghurt
- salt
- pepper
Method
- Preheat oven to 190°C
- French trim the lamb and remove excess fat and 2 bones
- Season well and cover in oil and seal in pan, ensuring to brown the top fat well by pressing down in pan.
- When browned place in oven for 10-15mins until at 52°C
- Boil and simmer the chickpeas in chicken stock for 5 mins and blitz well. Split mixture in 2.
- Add a pinch of paprika and 1tbsp yoghurt to one portion, season well and blitz to a purée
- Boil ½ lemon’s juice and 1 tbsp caster sugar in a pan to melt sugar. Add to the second batch of chickpeas, with 1 tbsp yoghurt, season well and blitz
- Finally slice ½ onion and cook in 25g butter in saucepan for 20-30mins until soft and translucent
- Portion the two hummus dips in ramekins and top the sugar/lemon hummus with caramelised onions
- Chop the ½ onion roughly and brown in pan with oil, thyme and garlic. Add a dash of balsamic vinegar to de-glaze pan, 30ml of wine, reduce by half and then add 100ml chicken stock and reduce well so it is not runny. Season well
- Remove the lamb from oven, rest for 5-10mins. Slice lamb and put on plate.
- Top with red wine reduction and serve with hummus dips
