You are here:

Rack of lamb

Pierre Carrier from Chalet Slaves
A deliciously different treatment for rack of lamb from Pierre Carrier proves that hay isn't just great for horses!

Rack of lamb

Method

1. Set the oven to 200°C/gas 6. Season the meat with salt and freshly ground black pepper.

2. Heat the oil in a frying pan over a medium heat and gently fry the garlic for 1-2 minutes. Add the meat and fry for 3-4 minutes, until browned all over.

3. Place the hay into a deep casserole dish and add the thyme and the lamb rack.

4. Place the flour and pinch of salt into a large bowl and add 1 egg. Stir until the mixture forms a smooth dough. Place the lid on the pan and use the dough to seal it by placing it all around the lid. Transfer to the oven and cook for 30 minutes.

5. Place the grated potato in a bowl and add the remaining egg. Stir in the cheese, cream and chopped herbs. Mix well and let the mixture stand for 20 minutes or so.

6. Shape the mixture into small balls. Heat the butter in a frying pan over a gentle heat and fry the potato balls until golden.

7. Serve the cooked meat with any cooking juices poured over it and the cheese balls as an accompaniment.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 50 min, including standing
Cook: 50 min

Ingredients
1 small best end of lamb
salt and fresh ground black pepper
2 tbsp Olive oil
2 garlic cloves, finely chopped
a pan of hay
small bunch Thyme, (tied up with string)
150g plain flour
2 Eggs
1 large potato, peeled and coarsely grated
100g Beaufort cheese, grated (or substitute Gruyere)
1 tbsp single cream
small handful Parsley, finely chopped
small handful Chives, finely chopped
1 tbsp Butter