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Roast rack of Ensors
lamb with mustard crust, pagets red onion jam
For
the Sauce:
1 Pagets red onion
4 oz caster sugar
1 sprig rosemary
12 fl oz red wine
12 fl oz lamb stock
Finely
slice the red onions and sweat them down in a pan with a little
bit of butter and finely chopped rosemary.
Once
there is a touch of colour add a sprinkling of caster sugar
and turn the heat down to a simmer.
Once
all the sugar has dissolved cover with the red wine. Reduce
this away on a slow heat till almost sticky.
Next
add the stock and reduce by half - your sauce is now ready
to serve.
For
the lamb and crust:
1
Ensors rack of lamb (only the middle bone left in and fully
chined)
2 oz Selsley herb garlic mustard
4 oz brioche crumbs
4 oz mixed chopped herbs - parsley, tarragon, chervil and
chives
4 oz butter chopped clove garlic
Melt
the butter in a thick bottomed pan.
Next
add the garlic and allow to infuse for two minutes.
Stir
in the brioche crumbs, herbs and the mustard. It will naturally
form quite a firm paste.
In a frying pan melt some butter and heat quite high but take
care not to burn.
Seal
the rack of Lamb on the top and sides (this keeps in the flavour
and nutrients).
Allow
to chill and next spread the top with a thin layer of mustard.
Coat
about 1/2 cm thick with the herb crust.
This rack will take about 12 minutes to cook on a medium heat
in the oven.
We
will be serving this with a potato disc that is poached in
lamb stock , rosemary and thyme till just soft and with a
light golden brown colour- known as fondante.
All
the vegetables are from the Stroud Valleys and will be lightly
steamed and glazed with Lypiatt honey.
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