Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
Greek Rack of Lamb

Greek Rack of Lamb

By not-recognized
Published on 18 May 2022
This is a great evening meal idea that will leave you wondering why you ever bothered with anything else.
Shop for ingredients

Time and servings

1 hr 20 minsTotal time
6Servings
1 hr 20 minsCooking time

Ingredients

  • 500 ml of lamb stock, (for the jus)
  • 1 kg of rack of lamb
  • 25 ml of vegetable oil
  • 25 g of dijon mustard
  • 400 g of breadcrumbs, (for the crumb mixture)
  • 120 g of parmesan cheese, grated (for the crumb mixture)
  • 3 tbsp of fresh thyme, chopped (for the crumb mixture)
  • 3 tbsp of fresh rosemary, chopped (for the crumb mixture), plus 3tbsp for the jus and a sprig to garnish
  • 2 tbsp of fresh parsley, chopped (for the crumb mixture), plus a sprig to garnish
  • 5 clove of garlic, (2 cloves for the crumb mixture and 3 cloves for the garlic mashed potatoes), plus 3 tbsp for the jus
  • 180 g of butter, (60g for the crumb mixture and 120g for the garlic mashed potatoes)
  • 1 kg of red potatoes, (for the garlic mashed potatoes)
  • 120 ml of extra thick double cream, (for the garlic mashed potatoes)
  • 5 tbsp of olive oil, (1tbsp for the garlic mashed potatoes and 4 tbsp for the jus)
  • 1 tbsp of shallots, (for the jus)
  • 300 g of baby carrots, peeled (for the glazed vegetables)
  • 200 g of broccoli florets, (for the glazed vegetables)
  • 2 tbsp of unsalted butter, (for the glazed vegetables)
  • 2 tbsp of granulated sugar, (for the glazed vegetables)

Method

  • Step 1

    Combine all crust mixture ingredients (breadcrumbs, parmesan, butter, garlic, fresh thyme, rosermary and parsley) in a bowl and mix well with the butter.

  • Step 2

    Season the lamb with salt and pepper. Sear the lamb on all sides.

  • Step 3

    When cool, brush with Dijon mustard and cover with the crust mixture. Place the mirepoix on a sheet pan and arrange the lamb on top. Roast in the oven at 375°F (190°C) until desired temperature.

  • Step 4

    To make the garlic mashed potatoes, cut the top from the garlic bulb, drizzle with olive oil, wrap in foil and bake for 1 hour in 350°F (175°C) oven or until tender. Remove and squeeze garlic from the bulb and set aside. In another pot, combine cream, butter, salt, pepper and roasted garlic paste and bring to a simmer. Place potatoes with skin in boiling salted water, cook for 25 minutes until fork tender, remove and drain water while hot, peel potatoes and squeeze through a ricer, or mash into the garlic cream mixture. Stir until well incorporated, adjust seasoning if needed and serve piping hot.

  • Step 5

    To make the Lamb rosemary au jus, heat the oil in a small pan, over a medium-high heat. Add the shallots, garlic, rosemary and salt. Cook and stir. Add the stock, and heat to boiling. Reduce the heat to medium-low, and simmer until reduced. Remove from the heat and strain through a fine strainer. Place the carrots in a saucepan with enough water to cover them. Add the butter and granulated sugar; cook until all the water evaporates, and the butter and the granulated sugar form a glaze.

  • Step 6

    Blanch the broccoli in salted water; remove, toss lightly with butter, salt and pepper. Serve hot. Garnish a serving plate with 2 quenelles of the potato purée. Arrange the broccoli and 3 baby carrots and the rack of lamb on the plate. Add the lamb jus. Decorate the plate with rosemary and thyme bouquet.