Alternative Easter Lamb
Easter would normally mean a time to share a delicious home cooked Sunday roast around a table filled with family and friends. This year may mean less of us crammed around the table than usual but it does not have to mean we scrimp on the food!
We gave Edinburgh based chef Andrew Logie the challenge of giving the traditional roast lamb an updated twist. Andrew has previously worked under the Galvin Brothers, Mark Greenaway and most recently Tom Kitchin. And now he is embarking on an exciting new project, taking on the role of head chef at The House of Gods hotel when the new restaurant opens in May. (soft launch 21st May, 233 Cowgate, Edinburgh EH1 1JQ)
Herb Crusted Lamb Rack with aubergine, chick pea and roast vegetables
Ingredients for 4
- Lamb rack - 600g
- Chick peas - 2 tins
- Top on carrots - 1 bunch
- Baby courgettes - 1 packet
- Aubergine - 1
- Red pepper - 1
- Lambs leaf lettuce - 1 bag
- Raz el hanout - 1 tblsp
- Rosemary - 1 sprig
- Thyme - 1 sprig
- Flat leaf parsley - 1 bag
- Garlic - 1 clove
- Tomato purée - 50g
- Lamb stock - 500ml
- Panko breadcrumbs - 100g
Have butter, olive oil, salt and pepper to hand through out
Preparation
Lamb Rack
Trim off the top layer of skin, then score the fat.
Lightly salt the entire lamb rack with sea salt.
Salt for 40 minutes, then wash and dry with kitchen roll.
After the time is up the lamb should feel firmer and ready to set aside ready for cooking.
While the lamb is salting its time to prepare the veg...
Red Pepper
Hold over open flame or blowtorch until the skin starts to blister.
Once the whole pepper has been torched place in a bowl then cover with cling film.
Allow pepper 20 mins in the bowl then take out and peel the skin off running under cold water. *
Thinly slice the pepper then strain off the chick peas and set both aside.
* you can buy pre peeled peppers from any supermarket or you can use a peeler.
Aubergine
Peel the skin then dice into one centimetre cubes, toss with 75 ml of olive oil and season with salt.
Then place in a microwaveable container sealed with cling film. Set aside.
Roast Vegetables
Cut off the tops of the carrots leaving a centimetre for presentation. Pick the leaves off and keep the stalks. Tie carrot stalks with the rosemary and thyme. Dice the carrot leaves and set aside.
Half the courgette length ways then score the flesh side.
Herb Crust*
Lightly roast the breadcrumbs in a pan then remove from heat and take half the amount and blitz with the parsley until fine powder then combine all together. You can add any extra spices or herbs you wish.
* There are many herb crusts ready made that are readable available in shops
Cooking
Roast vegetables
Brown the carrots and courgettes in a frying pan just to seal and colour but not cook.
Place the carrots in a roasting tray and keep the courgettes separate.
Lamb Rack
Seal the lamb off in a pan getting a good colour on the skin side. Add in a knob of butter the carrot stalk, rosemary and thyme then baste well. Once sealed and basted place on top of carrots in roasting tray. Place in the middle shelf at 175c for 10 mins then take out put the courgettes in the roast tray then cook for a further 5 mins once removed allow to rest for 7 mins.
Chickpeas
Whilst the lamb is cooking add the raz el hanout to a pan with a little oil on a low heat so the flavours are released then add the tomato purée cook out for 3 minutes then add the sliced red pepper and chickpeas. Finishing off with 100 ml of lamb stock.
Aubergine
Stir through the chopped up carrot leaves and place the container with the aubergine in the microwave and cook on full power at one minute intervals for two minutes mixing in between.
To serve
Carve the lamb and place on a bed of lambs leaf. Arrange vegetables chickpeas and aubergine on a sharing plate and let every one dig in. Condiments for this dish could be confit lemon and harissa paste.
Andrew would recommend a Pinot Noir or a light Rosé Champagne to accompany this dish.
The Nkuku splatter crockery is all available online here >
