Roasted Lamb Noisette, warmed tomato, pale ale jus

Ingredients:

• 2 racks of lamb
• 3 rosemary sprigs
• 2 thyme sprigs
• 4 garlic cloves, crushed
• 1 lemon zest
• 20 ml olive oil
• salt and freshly ground pepper
• 6 -12 cherry tomato
• 100 ml pale ale
• 200 ml veal or lamb stock
• 1 boxty potato to serve - optional
• 50g butter

Method:

1. Debone and trim the lamb racks to keep the fillets with a fine layer of firm white fat around the eye meat. Secure with kitchen twine and place in a bowl with the crushed rosemary, thyme, garlic, lemon zest and a drizzle of olive oil.
2. Preheat the oven to 200˚C. 
3. Heat a large frying pan and caramelise the lamb, lamb bones, rosemary and garlic cloves on all sides, about 5 minutes. Season well with salt and pepper. Discard the rosemary and transfer lamb and garlic to a baking tray. Keep the pan with the bones aside for the sauce.
4. Roast in oven about 10 - 15 minutes or until cooked pink in the center. Rest in a warm place.
5. In the meantime, bring to boil a small pot of water and prepare a bowl of ice water too. Plunge the tomatoes for 20 seconds until they begin to peel off then transfer immediately into the ice water bowl. Peel the cherry tomato and keep aside.
6. Then, drain excess fat from the lamb’s frying pan. Over a medium heat, add the pale ale and reduce by two thirds. Add stock and rosemary and reduce until it coats the back of a spoon. Strain through a sieve and add the tomato. 
7. In a small pan, caramelise the boxty potato with some butter and keep aside until needed. 
8. Place the lamb noisettes craved with a drizzle of jus and a warm tomato and boxty potato.