less than 30 mins
30 mins to 1 hour
[col type=”one-fourth last”]
By Matt Tebbutt
From Saturday Kitchen[row]
For the rack of lamb
- 2 tbsp olive oil
- 1 x 8-bone rack of lamb, fat scored
- 1 sprig rosemary
- 2 garlic cloves, peeled and left whole
- 100g/3½oz unsalted butter
- 50ml/2fl oz Madeira wine
- salt and freshly ground black pepper
For the ragout of summer vegetables
- 100g/3½oz broad beans
- 100g/3½oz fresh young podded peas
- 3 baby carrots
- 3 baby leeks, washed and trimmed
- 3 spears asparagus
- 2 small Jersey Royal potatoes, scrubbed and halved
- 2 baby turnips, halved
- 2 baby fennel, halved
- 25g/1oz unsalted butter
- 1 small garlic clove, peeled and crushed
- 100ml/3½fl oz vegetable stock
- 1 sprig tarragon
For the hollandaise
- 100ml/3½fl oz white wine
- 1 lemon, juice only
- 1 bay leaf
- 1 banana shallot, finely chopped
- 3 free-range egg yolks
- 250g/9oz unsalted butter, clarified and warm (see Recipe Tip)
- 1 bunch fresh mint, finely chopped
Preheat the oven to 180C/160C Fan/Gas 4.
To make the rack of lamb, season the lamb well with salt and freshly ground black pepper. Heat the oil in an ovenproof pan and fry the lamb fat side down over a medium heat to colour. Turn over the lamb and add the rosemary and garlic to the pan. Transfer the pan to the oven for 12–15 minutes.
Remove from the oven, then add the butter and baste well, spooning the buttery juices all over the meat. Add the Madeira and continue to reduce the cooking liquid by half over a medium heat, basting the meat with the liquid. Remove from the heat, cover, and allow the meat to rest for 10 minutes before carving.
To make the ragout of summer vegetables, remove the broad beans from their pods. Bring a small saucepan of water to the boil, add the beans and simmer for about 2 minutes. Drain and place the beans into a bowl of cold water. Pop the bright green beans out of the thick skins by squeezing gently. Set aside.
Bring a large pan of water to the boil and blanch the remaining vegetables for 1 minute, then plunge into cold water.
Melt the butter in a pan and then add the vegetables, fry for a minute before adding the vegetable stock and the tarragon. Taste, season with salt and pepper and then simmer to reduce the volume of stock and the butter, making an emulsion. Keep warm.
For the hollandaise, put the wine, lemon juice, bay leaf, and shallot in a pan and heat over a medium heat until reduced to a couple of tablespoons. Remove from the heat and whisk in the yolks to thicken to a double cream consistency. Gradually pour in the warm clarified butter, whisking all the time. Stir in the chopped mint at the end, taste and season.
Serve the sliced lamb with some of the vegetables and spoon over the hollandaise sauce.