Herb crusted rack of lamb with fondant potato and stuffed cabbage

Herb crusted rack of lamb with fondant potato and stuffed cabbage

Ingredients (serves 1)

1 x 3 bone rack of lamb1 Savoy cabbage1 potato (Maris Piper are a good choice)1 onion3 slices of white bread2 cloves of garlic1 tea spoon Dijon mustard1 tablespoon olive oil1 bunch of soft herbs

To garnish3 swede3 garlic cloves3 baby leeks

Method


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1 Trim the lamb into a good portion size removing any excess sinew. Sear in a frying pan until golden brown all over then place in oven at 200C for 8 minutes, then remove.

2 Whilst lamb is in the oven, in a food processor whizz up the bread with garlic, mustard, olive oil and herbs.

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3 For the cabbage parcel, blanch the outside leaves of the cabbage in boiling salted water. When cooked, refresh in ice cold water.

4 Take the heart of the cabbage and shred.

5 In a saut� pan, gently cook the chopped onion with a clove of garlic until soft, then add the shredded cabbage and cook until soft.

6 Then make a parcel using the outside leaves with the shredded cabbage as the filling.7 Brown off the potato with butter, then add chicken stock to the pan, almost covering the potato and cook slowly until the potato is nice and soft (this can be done sometime in advance)

8 Roast the garlic cloves and cook the leeks and swede in water with a nugget of butter.

9 When the lamb is out of the oven, lightly brush with mustard and press on the herb breadcrumbs. Then place back into the oven for 2 minutes until brown and crisp.

10 Let the lamb rest for two minutes, then serve with the rest of the garnish.

The West Wing at Ickworth, Horringer, near Bury St Edmunds. Tel: 01284 735957 www.ickworthwestwing.co.uk

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