Rack Of Lamb With Salsify, Seasonal Greens And A Port Reduction
Treat yourself to this elegant racks of lamb recipe, featuring succulent lamb, a flavorful port reduction, and beautifully sautéed salsify and seasonal greens. Perfect for a special dinner at home, this dish is sure to impress your guests with its delightful blend of flavors and textures.
— Constant Cookbook
Ingredients
- 4 x four-bone rack of lamb
- and freshly ground saltblack pepper
- 75g/2½oz unsalted butter
- 1 red onion
- 1 garlic
- 50ml/2fl oz red wine vinegar
- 150ml/5fl oz red wine
- pinch sugar
- 75g/2½oz unsalted butter
- 200g/7oz salsify, peeled and cut into 2cm/1in batons (keep in a bowl of acidulated water
- 50g/1¾oz unsalted butter
- 200g/7oz seasonal greens, sliced
Instructions
- For the racks of lamb, preheat the oven to 200C/400F/Gas 6.
- Season the lamb with salt and freshly ground black pepper. Heat an ovenproof pan until hot, add the butter and, when foaming, add the lamb skin-side down and cook for 1-2 minutes.
- Turn the lamb over and fry on the other side for 30 seconds. Then place the meat, bone-side down, into a roasting tin. Place in the oven for 12-18 minutes, or until cooked to your liking. Remove the lamb from the oven and leave it to rest in a warm place for five minutes.
- For the port reduction, bring all of the port reduction ingredients to the boil in a saucepan, then reduce the heat and simmer the mixture until it has thickened to a light syrup, about 5-8 minutes. Strain the mixture into a clean pan and discard the red onion and garlic.
- For the sautéed salsify, add the butter to a hot pan. When melted add the salsify and stir-fry for 3-4 minutes, or until tender and golden-brown.
- For the seasonal greens, heat a frying pan until medium-hot. Add the butter, seasonal greens and 50ml/1¾fl oz water. Cook gently until the greens are tender. Season to taste with salt and black pepper.
- To serve, place a rack of lamb, some seasonal greens and salsify on serving plates and pour the reduction around the plate and over the lamb.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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