Rack of Lamb recipe with creamed potatoes, burnt leeks, beetroot puree and purple broccoli by Thomas Rhodes

Thomas Rhodes

Thomas Rhodes

6th August 2018

Rack of Lamb recipe with creamed potatoes, burnt leeks, beetroot puree and purple broccoli by Thomas Rhodes

Rack of Lamb recipe with creamed potatoes, burnt leeks, beetroot puree and purple broccoli by Thomas Rhodes

Ingredients

  • Ingredients (serves 2)
  •  1x 6 bone rack of lamb  2x baby leeks  2x purple broccoli  200g baby purple beetroot  250g potatoes (Yukon gold)  150g double cream  150g unsalted butter  Spring of thyme  Spring of rosemary  Clove of garlic  Rapeseed oil (for cooking)  Sea salt  Lamb Jus

Method

To French trim the lamb, firstly remove the thick fat from around the bones. Using a sharp knife, scrape the bones on both sides, to remove excess fat and meat. Then use a kitchen cloth to remove all the sinew and clean the bones. Trim any excess fat from the loin and then score the thick fat to help reduce shrinking.
Roll the beetroot in a teaspoon of rapeseed oil, then place into a preheated oven at 180oC for 20-25 minutes, until they are soft. Then rub the skin to remove, place the beetroot into a food processor and add a little warm water to start the process. Continue to puree until silky smooth.
Place the potatoes in cold salted water and bring to the boil, then simmer for approx. 15 minutes. Meanwhile, place 100g of the butter and all the cream into a heavy pan and bring to the boil, simmer until required. Remove the potatoes from the water, with a clean cloth; rub them in order to remove the skin. Force the potatoes through a sieve, in order to mash the potatoes as smooth as possible. Once the potatoes are smooth, combine the warm cream mixture and potatoes until they are combined and smooth.
Pre-heat a heavy frying pan on the stove with 2 tablespoons of rapeseed oil. Heavily season the lamb all over with the sea salt, then place it into the pan fat side down. Turn the heat of the pan to a medium heat and cook for 7 minutes on the fat, then add the garlic, thyme and Rosemary. Turn the lamb over and cook for a further 1 minute on the flesh side. Add the butter and begin basting the lamb in the butter for a further 1 minute on both sides. Remove the lamb from the pan and allow resting for a minimum of 8 minutes. Remove the excess fat from the frying pan and add the lamb jus to reduce.
Bring a pot of salted water to the boil, add the leeks for 90 seconds before removing them. Instantly dry them with a clean towel, then blow torch them to char them. Whilst blow torching the leeks, you should add you broccoli to the water and cook for no more than 90 seconds.
Bring all the individual items to the plate and plate as pictured.