Honey Mustard Lamb With Crushed Potatoes Recipes

HONEY MUSTARD LAMB WITH CRUSHED POTATOES

Steps:

• Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
• Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

ROAST RACK OF LAMB WITH ROSEMARY AND MEMBRILLO AIOLI AND RUSTIC ROAST POTATOES

Steps:

• I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago.
• For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside.
• Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary.
• If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again.
• Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning.
• For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper.
• Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required.
• Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.