Roasted lamb rack with wilted Swiss chard, hasselback potatoes and ruby port jus скачать в хорошем качестве

Roasted lamb rack with wilted Swiss chard, hasselback potatoes and ruby port jus

Roasted lamb rack with wilted Swiss chard, hasselback potatoes and ruby port jus Ingredients For the lamb rack and port jus 1 frenched lamb rack 2 cloves of garlic 1 sprig of rosemary 500 ml chicken stock 200 ml ruby port For the Swiss chard 200 g Swiss chard 1 small shallot 1 tsp Sherry vinegar Pepper and salt Olive oil For the Hasselback potatoes 500 g young potatoes 2 cloves of garlic 10 g rosemary Maldon salt Olive oil Method For the hasselback potatoes 1. Wash the potatoes and carve them till about 3/4 deep into as many slices as you can. Place them on a baking tray and drizzle with olive oil and a sprinkle of salt. Roast in the oven at 200°C for about 45 minutes until golden brown. Lower the temperature to 180°C. 2. Chop the garlic and rosemary and place them on top of the potatoes. Add another sprinkle of Maldon salt, some more olive oil. Bake for 5 minutes till the garlic is golden brown. For the Swiss chard 1. Wash and dry the Swiss chard and chop the shallot. Cut the big leaves in half. 2. Place a non-stick pan over medium heat. Add olive oil and the chopped shallots. Sweat the shallots till translucent, and then add the Swiss chard. Sauté until the leaves are tender and finish with a drop of Sherry vinegar and salt. For the lamb rack and port jus 1. Clean up the lamb rack and score the fat with the point of your knife. Season with oil, pepper and salt. 2. Place a non-stick pan over medium heat and sear the lamb rack on the fat side. Sear until the fat is completely rendered down and golden brown. Lower the heat, remove the excess fat from the pan and add the butter. Roast on all sides for 3-5 minutes. Add the garlic and rosemary, and baste the meat in this aromatic butter. 3. Remove the rack from the pan and onto an oven tray. Leave to rest for 5-7 minutes. 4. Add the Port wine to the pan and reduce it by half. Add the stock and reduce till you have a thick jus left. Strain the jus into a small saucepan and reserve for serving. 5. Finish cooking the lamb in the oven at 180°C till a core of 56°C. Remove from the oven and leave to rest for a minimum of 5-7 minutes. Use your food thermometer to check that you have reached the right temperature. The final core temperature should be between 58°C and 60°C. To finish Place the hasselback potatoes in the oven to heat up. Warm the Swiss chard and the port jus. Carve the lamb rack and start plating the chard. Add the potatoes, lamb cutlets and finish with the port jus.