Roasted rack of lamb with fresh minted mashed potato, purple sprouting broccoli and rich redcurrant jus

EXG MAR 15 recipe Thatchers

EXG MAR 15 recipe Thatchers - Credit: Archant

Justine Cater has been head chef at The Thatchers Arms in Mount Bures for the past 18 months and prides herself on the quality home-cooked dishes she serves along with her team. ‘We have the capacity for 200 diners as we also have a separate function room which holds 100 guests,’ explains Justine. And if you are looking for a nice treat for Mother’s Day, try a special afternoon cream tea with a glass of prosecco on the Saturday before Mothering Sunday. Here Justine shares her lamb recipe from her recently-launched spring menu…

Ingredients

Serves 4

4 x 3-boned French trimmed lamb racks

750g of Maris Piper potatoes (peeled and quartered)

¼ bunch of freshly chopped mint leaves

150g of salted butter

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1 tbsp of olive oil

1 tsp of sea salt

½ tsp of white pepper

500g of purple sprouting broccoli

1ltr of lamb stock

100ml of red wine

2 tbsp of red currant jelly

Salt and pepper to season

Method

1 Pre heat the oven to 190C. Rub the trimmed lamb rack with olive oil, salt and pepper and leave to rest. Meanwhile bring a large pan of salted water to the boil, add the potatoes and cook for 20-25 minutes until tender.

2 Simmer the lamb stock, red wine and red currant jelly together in a pan until the mixture has reduced by a third.

3 Heat a heavy bottomed frying pan and sear the lamb on each side before placing the lamb into the oven for 15-20 minutes for medium rare lamb. Cook for a further 5-10 minutes if you prefer your lamb less pink.

4 Bring another pan of salted water to the boil ready to cook the broccoli. Drain the potatoes into a mixing bowl while hot and mash together with the butter, olive oil, sea salt and white pepper.

5 Remove the lamb from the oven and leave on a board to rest. Add the broccoli to the boiling salted water for 2-3 minutes and drain. Fold the mint into the mashed potato.

6 To serve, place a good scoop of the minted mash into a serving bowl and top with the purple sprouting broccoli. Slice the lamb racks down the bones and arrange on the mash. Pour over the red currant jus and add a sprig of rosemary to garnish. A perfect way to enjoy your Spring lamb.

Get the Taste

The Thatchers Arms

Hall Road, Mount Bures

Colchester C08 5AT

01787 227460

www.thatchersarms.co.uk

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