Savoury Lamb Racks in a Vegetable Broth
Ingredients
2 small racks of lamb, trimmed of all fat
zest of 2 lemons
sea salt and freshly ground black pepper
4-5 tablespoons extra virgin olive oil
200g baby shallots, peeled
8-10 new potatoes, scrubbed
6 whole cloves garlic, peeled
5-6 baby fennel bulbs, sliced into halves
300g baby carrots, trimmed and scrubbed
2 sticks celery, finely chopped
8-10 baby leeks, chopped into short pieces
8-10 baby courgettes or squash
1 teaspoon rigani or dried oregano
2 litres good-quality chicken stock
juice of 1 lemon
2 tablespoons flat-leafed parsley
Description
It’s my firm belief that a little fat makes everything taste better. However, the fat on meat needs to be crisp for us to really enjoy it. Trim all the fat off these racks, as they are gently poached in a soothing broth made up of a mix of baby vegetables, and have no chance of becoming crisp.
The essential ingredient for flavour is the rigani, dried Greek oregano. Try to find this imported herb, or use dried oregano. Fresh oregano will be an inferior substitute, as the intense, pungent flavour of the dried herb gives this dish a real lift.
Method
Rub the surface of the lamb with the lemon zest and plenty of salt and pepper.
Cover with plastic wrap and put aside.
In a large, deep saucepan or stock pot, heat the olive oil over a gentle heat. Add the shallots and potatoes. Cook, stirring gently, until they start to turn golden and begin to soften.
Add the garlic, fennel, carrots, celery, leeks, courgettes (or squash) and oregano, tossing well together. Add the chicken stock and bring to a gentle simmer. Cook for about 25 minutes, then submerge the lamb in the simmering stock and vegetables and allow to cook for about five to 10 minutes. Season to taste.
Lift the lamb out, carve and place in six shallow bowls. Finish the vegetables by adding the lemon juice and parsley and divide between the six portions of lamb.
Serve at once.
Categories
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