Roast rack of lamb with pease pudding

Kenny Atkinsons take on this impressive dinner party classic comes with fondant potatoes and a rosemary and red wine sauce
By Kenny Atkinson
Roast rack of lamb with pease pudding
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time:
  • Effort: easy

Ingredients

For the roast lamb

  • 8 bone rack of lamb, French trimmed
  • 3 sprigs rosemary
  • 1/2 bulb garlic
  • 50 ml rapeseed oil
  • 100 g butter
  • 1/2 lemon, juice

For the pease pudding

  • 250 g green split peas, soaked overnight
  • 1 pint boiling ham or chicken stock
  • 2 slices smoked bacon
  • 3 large shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 125 g butter
  • 2 sprigs chopped flat leaf parsley, to finish

For the carrots

  • 16 baby carrots, peeled
  • knob of butter
  • squeeze lemons
  • 1 tbsp rapeseed oil

For the lamb and rosemary sauce

  • 200 g belly of lamb, cut into 1cm dice
  • 1 carrot, cut into 1cm dice
  • 1 banana shallot, cut into 1cm dice
  • 1 stick celery, cut into 1cm dice
  • 1 tbsp olive oil
  • knob of butter
  • 2 sprigs rosemary
  • 10 white peppercorns
  • 1 clove garlic
  • 1 tsp tomato purée
  • 2 plum tomatoes, halved and deseeded
  • 300 ml red wine
  • 600 ml lamb stock
  • honey, to taste

For the fondant potatoes

  • 4 large potatoes, Yukon gold work well
  • 200 g unsalted butter
  • 2 sprigs thyme
  • 3 cloves garlic

Method

1. For the lamb: lightly score and season lamb with salt and pepper. Fry in a hot pan with a little oil until golden. Put foil on the bones to prevent them from burning.

2. Add garlic and rosemary, turn the lamb so it is fat-side down and place in a pre-heated oven on 200C/180C fan/gas 6 for 12-15 minutes.

3. Remove lamb from the oven, add the butter and baste. When butter is foaming add a little lemon juice and baste again.

4. Remove the lamb from the pan, and leave to rest, covered with foil, for 10 mins.

5. For the pease pudding: sweat shallots and garlic in butter. Add the smoked streaky bacon and peas. Then add the stock and gently cook until tender and emulsified.

6. Season to taste and finish with fresh chopped parsley.

7. For the carrots: blanch carrots in boiling salted water for 2 minutes. Refresh in ice cold water. Remove and drain on a cloth.

8. Pan roast the carrots in a little hot oil. Add butter and a squeeze of lemon juice, season and drain.

9. For the lamb and rosemary sauce: caramelise the lamb belly, carrot, shallot and celery in a little oil and butter.

10. Add a sprig of rosemary, the white peppercorns and garlic clove.

11. Add the tomato puree, the tomatoes and the red wine and reduce.

12. Add the lamb stock and simmer for 1 hour.

13. Pass through a sieve and reduce to coating consistency (the sauce should coat the back of a spoon).

14. When the sauce has reduced, add fresh rosemary and a little honey. Leave to infuse. Sieve once more before serving.

15. For the fondant potato: slice the butter into a cold pan. Trim potatoes into rounds (about 3cm high and 4cm long) and place on top of the butter.

16. Add garlic, thyme, salt and pepper. Turn on the heat and cook until the butter begins to foam.

17. Continue cooking until the base of the potatoes are golden in colour.

18. Turn them over and cook for another minute.

19. Add a little water to the pan and baste the potatoes. Continue to cook for another 4 minutes.

20. Using a small toothpick, pierce the potatoes to check if they are cooked.

21. When cooked, turn off the heat and leave to sit in the butter.

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