- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 3-bone rack of lamb, from the best end
- black pepper
- 1 carrot, finely chopped
- 1 stick celery
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 20 g Dijon mustard
- 50 g chopped mixed fresh herbs, (sage, rosemary, chives, parsley, chervil)
- 150 g jerusalem artichokes
- 300 ml milk
- 50 ml double cream
- 10 ml tomato purée
- 20 ml honey
- 50 ml lamb stock
1. Preheat the oven to 200ºC/gas 6. Season the lamb with salt and freshly ground pepper. Heat a roasting tray over the stove top and add the lamb, sealing quickly on all sides.
2. Cover the exposed bones with foil and add the carrot, celery, onion and garlic to the roasting tray.
3. Roast the lamb for 20-30 minutes, until cooked to taste.
4. While the lamb is roasting peel the Jerusalem artichokes. Place the peeled artichokes in a saucepan and add the milk. Bring to the boil and cook until tender.
5. In a food processor or blender blend the Jerusalem artichokes with as much of the cooking milk as needed to make a smooth puree. Season with salt and freshly ground pepper and mix in double cream. Keep the puree warm.
6. Once the lamb is cooked brush it all over with Dijon mustard and coat it with the chopped fresh herbs. Set aside to keep warm.
7. Place the roasting tray over direct heat add the stock and boil briskly until reduced by half. Mix in the tomato puree and the honey. Season with salt and freshly ground pepper. Sieve the sauce.
8. Place the lamb on a warm serving dish. Drizzle with sauce around the lamb and serve with the Jerusalem artichoke puree.
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