Lamb Rack, Lamb Fat Hasselback Potatoes, and Asparagus
In honour of British Asparagus Month, we’re sharing a recipe from Paul Foster’s wonderful new cookbook ‘How to Cook Meat Properly’.
Paul has an amazing culinary history, working across the world, including at renowned restaurants Le Manoir aux Quat’ Saisons and L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.
For the Rack of Lamb
- 1 four-bone rack of lamb
- 5 sprigs thyme
- 50g of butter
- 2 cloves garlic
For the Lamb Fat Hasselback Potatoes
- 500g minced lamb fat
- 2 small Maris Piper potatoes
- Sea salt
For the Asparagus
- 10-12 spears of asparagus
For the Lamb Sauce
- 200g lamb trimmings
- 2 tsp sunflower oil
- 2 banana shallot, peeled and cut in ¼
- 3 cloves garlic crushed
- 10 sprigs thyme
- 10 coriander seeds
- 300g dry white wine
- 300g reduced chicken stock
- 450g reduced lamb stock
- Extra Virgin Rapeseed Oil
Rack of Lamb:
- Place the rack of lamb fat-side down in a hot frying pan. Heat until golden in colour.
- Add the butter and thyme to the pan. Lightly crush the garlic and add that as well. Keep a moderate heat to the pan so the butter is foaming.
- Use a spoon to baste the meat and the bones. Ensure the lamb stays fat-side down at all times.
- Place the pan into the oven at 170c and cook for around 10 minutes so the eye of the meat is pink. It should be 50°C in the centre.
- Remove and allow to rest for 8-10 minutes.
Lamb Fat Hasselback Potatoes:
- Add 100g of water to the lamb fat and bring to the boil in a heavy-based pan.
- Cook until all of the water has evaporated, stirring regularly.
- Turn the heat down and render the fat until it is golden brown.
- Pass through a sieve.
- Pre-heat the oven to 190°C.
- Wash the potatoes and cut three-quarters of the way down with a sharp knife. Each slice should be 1-2 mm apart.
- Season the potatoes with salt and submerge in the lamb fat.
- Heat on the stove until the fat reaches 180°C then place the pan in the oven and cook for 30-40 minutes.
- The potato should be golden and crispy and fluffy in the centre.
- Drain on kitchen towel and season with sea salt.
- Cut the woody end off the asparagus and peel the skin around an inch from the top, all the way down.
- Wrap in a damp cloth until needed.
- Blanch the asparagus in boiling salted water for 2 minutes when the lamb is resting.
- Remove and season with sea salt.
- Brown the lamb trimmings in the oil.
- Add the shallots and continue to brown.
- Add the white wine to deglaze and reduce by ¾.
- Add the rest of the ingredients.
- Bring to the boil and cover.
- Simmer gently whilst covered for 30 minutes.
- Adjust the consistency by reducing if needed and season to taste.
- When finished pass through a fine sieve and a muslin cloth.
- Carve the lamb into slices down the bone.
- Ensure the potato is hot by flashing through the oven for a couple of minutes.
- Arrange the components on the plate.
- Heat up the sauce and spoon over.
- Finish with a drizzle of extra virgin rapeseed oil.