Roasted rack of lamb, marjoram and parmesan crust, melted tomato and olive sauce, white polenta

Roasted rack of lamb, marjoram and parmesan crust, melted tomato and olive sauce, white polenta

By
From
New Classics
Serves
6
Photographer
Mark Roper

These five ingredients are the food equivalent of the answer I’d give if asked ‘who would you most love to have dinner with?’. Spring lamb, olives, tomatoes, loads of garlic and the oft-neglected marjoram are a Mediterranean riot together. The white polenta soaks up the deliciousness beautifully.

Ingredients

Quantity Ingredient
3 x 6 point rack of lamb, French-trimmed
salt and pepper
1 tablespoon canola or vegetable oil

Marjoram and parmesan crust

Quantity Ingredient
10 slices good-quality white bread,, crusts removed
1 tablespoon fresh marjoram leaves, chopped
50g finely grated parmesan
1 egg yolk
200g butter, softened
25ml thickened cream
1 teaspoon dijon mustard
salt and pepper

White polenta

Quantity Ingredient
1 litre Chicken stock
250g white polenta
100g finely grated parmesan
2 tablespoons extra-virgin olive oil
salt

Melted tomato and olive sauce

Quantity Ingredient
garlic, thinly sliced
125ml extra-virgin olive oil
2 sprigs marjoram
400g mixed heirloom cherry tomatoes
400ml Lamb stock
200g best-quality olives, mixed colours, stored in oil not brine
40g butter

Method

  1. To make the crust, put the bread, marjoram and parmesan in a food processor and pulse to blend. Add the egg yolk, butter, cream and mustard and blend until smooth. Season with salt and pepper.
  2. Roll the mixture out between two sheets of baking paper to a thickness of 4 mm. Put on a tray and refrigerate to set.
  3. Preheat the oven to 190°C.
  4. Season the lamb with salt and pepper. Heat a large heavy-based frying pan or a large non-stick frying pan over high heat and sear the lamb racks in the oil until lightly browned. Wrap the bones in foil so they don’t burn in the oven. Set aside.
  5. Cut the crust into slices to fit nicely on the lamb racks. Press on well and trim any overhang.
  6. To make the polenta, bring the stock to the boil in a large saucepan and sprinkle in the polenta, whisking as you go. Cook over medium heat for 6–8 minutes until thick and creamy. Cover the surface with plastic wrap until serving.
  7. Put the lamb racks onto a baking tray lined with foil. Put in the oven and cook for 8 minutes. Remove and allow to rest for 5 minutes before carving.
  8. While the lamb is cooking prepare the sauce. Heat the sliced garlic in a medium saucepan in the olive oil over low heat. When it warms through, increase the heat to medium and add the marjoram and tomatoes. Swirl the pan occasionally until the tomatoes start to soften. Add the lamb stock and olives and cook until a sauce-like consistency. Add the butter and swirl to emulsify.
  9. Return the polenta to the heat and whisk in the parmesan and the 2 tablespoons extra-virgin olive oil. Season with a little salt.
  10. To serve

    Using a very sharp knife, carve each rack into two and place on serving plates. Spoon the sauce around and serve with the polenta on the side.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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