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| You will need: (40 minutes!) Starter : 1 or 2 mini racks per person Main Meal: 3 or 4 racks per person Potatoes, chopped (to mash) a sweet apple, chopped (to mash) one per four medium potatoes salt freshly ground black pepper One large onion, chopped finely into rings Large knob of butter 3 heaped tbsp of light brown sugar Splash of balsamic vinegar Method: Chop the potatoes into inch sized cubes, and place in a saucepan with cold water. Bring to the boil then add the chopped apple and simmer until both are tender. Drain off the water and add half the butter, season with salt and black pepper. Mash potatoes and add pouring cream (approx 2 fl oz) or until desired consistency. Meanwhile... Preheat your oven to 225°C or to maximum heat. Place the lamb racks on a grill rack with a tray below to catch the fat. Stand them upright so the rib bones are at the top. Roast the lamb racks at maximum heat for 5 minutes and then reduce to 170°C for a further 10 minutes. Turn off heat but leave in oven until ready to serve For the caramelised onions: Melt half the butter in a small saucepan, add the chopped onions cooking on a medium heat until soft and transparent. Add the brown sugar and a little water, simmering for 8-10 minutes, stirring frequently. The onions should become soft and marmalade like, be carefull not to burn the sugar. Stir in a little balsamic vinegar to taste, this will depend on the strength of the onions. Serve warm with the potatoes. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
