"Let the kitchen be your kingdom!", says Tom McGurk!
- 4 x 3 bone racks of lamb, french trimmed
- 200 g fresh spinach
- olive oil (for frying)
- garlic cloves, finely chopped or crushed
- jar of dijon mustard
- 6 slices of bread (white sliced pan)
- 1 large bunch of mint
- 1 bunch of tarragon
- 1 bunch of flat leaf parsley
- 2 large handfuls of fresh mint leaves
- 2 tblsp white wine vinegar
- 2 tblsp apple juice
- 1 tblsp caster sugar
- 750 g potatoes, sliced thinly
- 750 ml double cream
- 8 cloves garlic, peeled and crushed
- freshly grated nutmeg
- In a hot pan, seal the racks quickly, remove from the heat and allow to cool.
- Brush with Dijon mustard and dip in the herb crust*.
- Place the racks on a roasting tray and roast in an oven preheated to 170°C for approximately 8-10 minutes. Then remove from the heat and let it rest in a warm place until ready to serve.
- * Make the herb crust by blending all the herbs with roughly torn bread and seasoning.
- Wash the spinach thoroughly and cram into a large pan.
- Pour over a little boiling water, cover tightly and cook for 2-3 minutes, until the leaves have wilted.
- Tip into a colander and drain well. In a saucepan, heat some oil, add the garlic and fry briefly, then stir in the spinach and stir until heated through.
- Mix together all the ingredients and bring to the boil, remove from heat and allow to cool. When cool, add chopped mint.
- put the garlic in a pan with the cream and a little nutmeg and bring to the boil. Strain out the garlic and season with salt and pepper.
- Next peel and slice the potatoes. Arrange on a greased oven dish and season between each layer and coat with the garlic cream after each layer.
- Cover and bake in the oven at 170°C for 30-40 minutes until tender.