Roasted rack of lamb with red cabbage puree and juniper foam

Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam
By Jason Atherton
Roasted rack of lamb with red cabbage puree and juniper foam
  • Rating:
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 1 4-bone racks of lamb
  • 125 g butter
  • 1 Savoy cabbage

For the red cabbage pur'e

  • 1 red cabbage
  • 1 knob of butter
  • 1 tbsp red wine vinegar, or other red wine vinegar
  • 1 bottles port

For the cabbage butter

  • 4 juniper berries, crushed
  • 1 bay leaf
  • 1 cloves garlic
  • chicken stock, to taste
  • dash double cream


1. Preheat the oven to 180C.

2. For the red cabbage purée: slice cabbage finely and cook in a big pot with butter, for long enough to sweat the cabbage but not add any colour. Add the vinegar and port and cook until soft. Once cooked blend until smooth in a food processor or with a hand blender.

3. Sear the lamb rack in a quarter of the pack of butter, heated until foaming, until browned on all sides. Place in the oven for 20-30 minutes and cook to your taste (for rare, reduce the cooking time by 15 minutes or so). Leave to rest for 5 minutes.

4. Slice the savoy cabbage (reserving the trimmings, you'll need about 500g for the cabbage butter) and steam until cooked but still with a bite to it.

5. For the cabbage butter: melt the rest of the butter and add the juniper berries, bay leaf and garlic, let these infuse in the butter for a couple of minutes. Cook out the Savoy cabbage trimmings in a separate pan, pat dry and add to the butter. Add a little chicken stock to the mixture to taste, add a dash of double cream and froth with a hand blender to a foam.

6. Serve the lamb with the red cabbage purée and steamed savoy cabbage, dress the dish with the cabbage and juniper foam.

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