Ingredients
The following ingredients have 4 Servings
- 2 8-rib French racks of lamb
- 1 tbsp sunflower oil (to sear)
- 1 tsp fennel seeds
- 1 large garlic clove (crushed)
- 50 ml water
- 1 tbsp brandy
- 2 tsp wholegrain mustard
- 180 ml double cream
- 2 tbsp fresh tarragon leaves (finely chopped)
- Shetland sea salt (to taste)
- freshly ground black pepper (to taste)
- 500 grams ready made gnocchi (cooked according to packet instructions)
- pomegranate seeds (to garnish)
- cress leaves (to garnish)
- 8 walnut halves (to garnish)
- 4 sprigs green salad leaves (to garnish)
Instruction
- Preheat oven to 120 °C/ 250 °F/ Gas Mark 1.
- Heat a large skillet pan for a few minutes so it gets very hot. Add the sunflower oil and sear the lamb racks on both sides but not the ends, until they are browned.
- Place the lamb in a roasting tin and drizzle with the olive oil. Sprinkle with the fennel seeds and the garlic. Pour the water around the meat and cover the roasting tin tightly with aluminium foil.
- Slow roast in the centre of the oven for 2-3 hours, depending on the size and thickness of your lamb racks.
- Transfer the lamb to a serving platter and let stand, covered, for 10 minutes. Deglaze the roasting tin with the cognac, scraping up any delicious bits stuck to the bottom.
- Add the wholegrain mustard and remove the pan from the heat. Stir in the double cream and gently reheat until warmed through. Stir through the tarragon and season well to taste.
- To serve, spoon a small circle of mustard sauce in the centre of a plate. Top with the freshly cooked gnocchi and arrange a few sliced lamb chops on the side. Garnish with pomegranate seeds, walnut halves, cress leaves and a small piece of salad.
