Ingredients
For the lamb
- 1 x 4-point rack of spring lamb
- 1 tsp olive oil
- sea salt
- freshly ground pepper
For the mashed potato
- 3 nicola potatoes (or your favourite mashing potato)
- 1/2 cup milk
- 20g butter
- sea salt
- freshly ground pepper
For the vegetables
- 4 cloves garlic
- 6 baby carrots, peeled*
- 6 baby turnips, peeled*
- 1/2 cup shelled peas*
- 1/2 cup stock (lamb for preference or veal or even chicken)
- 20g butter
*Any selection of young spring vegetables would be lovely.
Method
For the mashed potato
Boil potatoes in lightly salted water until quite tender. Boil milk and set aside.
When potatoes are cooked, drain and push through a potato ricer into a bowl (or mash). Stir in the hot milk and the butter. Mix well and taste for seasoning. For perfect texture, push this mash through a sieve and reheat in the microwave to serve.
For the vegetables
Cover garlic with cold water, bring to boil. Drain and repeat twice. Garlic will now be rather soft. Set aside.
Bring a pot of lightly salted water to the boil, drop in the carrots and turnips, and cook 5 minutes. Drain and set aside.
For the lamb
Preheat oven to 200C. Seal lamb in a heavy-based pan on all sides and transfer to oven for 12 minutes. Place in a warm spot for 5 minutes to rest while you finish the vegetable garnish.
To assemble
Bring a pot of lightly salted water to the boil, add peas and cook until tender.
Put the stock and 20g of butter in a wide pan and drop in the carrots, turnips and the peeled garlic.
Simmer until the stock is well reduced. Add the peas to the vegetables.
Cut the rack in half and surround with the vegetables and the reduced stock. Serve the mash in a bowl on the side.
