CHEF® All Natural Lamb Stock 1 Litre
Our all natural lamb stock is made using 3kg of lamb bones per litre of stock, carefully sourced vegetables, herbs, water – and nothing else. For a full, deep flavour, as used in high-end kitchens.
Roasted Rack of English Lamb with Chargrilled Provencal Vegetables, Basil and Anchovy Jus
Chargrilled vegetables compliment the roasted lamb to create a beautifully colourful dish, with memorable flavours to delight your diners.
- 1:00 TIME
- 4 Portions
INGREDIENTS
Rack of English Lamb
2 racks of English lamb
1tbsp olive oil
2g salt
2g pepper
Anchovy Jus
300ml CHEF® Lamb All Natural Stock
2 tomatoes
25g black olives, chopped
3g anchovies, chopped
2tbsp parsley, chopped
Chargrilled Vegetables
1 courgette, sliced length ways
1/2 aubergine, sliced length ways
1 red pepper, peeled and cut into 4
1 yellow pepper, peeled and cut into 4
50ml extra virgin olive oil
1 bulb of garlic, crushed
4 sprigs of thyme, picked
Tapenade
100g pitted green olive
10ml extra virgin olive oil
Pesto
1 bunch of fresh basil
1/2 bulb garlic
20g Parmesan, grated
20g pine nuts, toasted
30ml extra virgin olive oil
METHOD
Prep Time: 30 minutes Cooking Time: 30 minutes.
- Preheat the oven to 200°C/Gas mark 6.
- Blend the pesto ingredients together until they are smooth in a food processor and place to one side.
- For the tapenade, pulse the olives and oil together in blender until smooth, but with a little texture remaining and place to one side.
- Season the lamb racks with the salt and pepper. In a large hot sauté pan, heat a tablespoon of olive oil. Place the seasoned lamb racks fat side down and allow them to develop a colour. Turn them over occasionally, to ensure equal colouring.
- Ensure the lamb racks are fat side down, and place in the hot oven for 12 -15 minutes. Then remove from the oven and rest. Reserve any resting juices to drizzle over the dish before serving.
- While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of the olive oil with the garlic and thyme, until it starts to sizzle then remove it from the heat.
- Toss the vegetables, in the oil that remains in the pan. In a very hot chargrill pan, sear them until cooked and place in the flavoured oil to marinade.
- Reduce 300ml of the CHEF Lamb ANS to 180ml. Take off the heat and add the anchovies, diced tomatoes, chopped olives and crushed parsley.
- To serve, place a pool of the pesto to one side of the serving plate and a quenelle of the tapenade on the other. Reheat the vegetables in the oven and then place them over the pesto. Carve the lamb into 2 pieces and drizzle with some of the resting juices to serve and the Lamb Jus.
CHEF'S TIP
You can to swap the English lamb rack with a pork rack.
NUTRITION INFORMATION
TYPICAL VALUES | Per 100g | Per Serve (1/4th recipe) | Reference Intake | % RI* |
Energy | 690 kJ 167 kcal | 3159 kJ 763 kcal | 8400 kJ 2000 kcal | 38% |
Fat | 13.9g | 63.8g | 70g | 91% |
of which: saturates | 4.3g | 19.8g | 20g | 99% |
Carbohydrate | 2.3g | 10.4g | 260g | 4% |
of which: sugars | 1.6g | 7.3g | 90g | 8% |
Fibre | 1.1g | 5.2g | - | - |
Protein | 7.5g | 34.1g | 50g | 68% |
Salt | 0.25g | 1.15g | 6g | 19% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Products used in the recipe
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