Rack Of Lamb With Lentils & Jack-by-the-hedge Sauce
This recipe combines tender racks of lamb with a hearty Puy lentil base, creating a dish bursting with flavor and elegance. The succulent lamb is perfectly roasted and served atop a bed of lentils infused with aromatic vegetables and herbs. Finished with a vibrant Jack-by-the-hedge sauce, this dish is a delightful celebration of seasonal flavors and textures.
— Constant Cookbook
Ingredients
- 1 tbsp rapeseed or vegetable oil
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
- 50g/ 2oz Jack-by-the-hedge , picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
Instructions
- Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
- Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
- While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
- Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 748 calories
- Fat Content: 54 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.7 milligram of sodium
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