Pan roasted spring lamb with market root vegetables and fondant potatoes
Ingredients (serves 4)
7-bone rack of lamb
Boned lamb shoulder
Lamb stock
4 Maris piper potatoes
Garlic, rosemary, red wine, root vegetables of choice
Method
1. Place lamb shoulder in an oven-proof dish, season with garlic and thyme, braise with red wine and lamb stock, for approx three hours.
2. Slow-cook potatoes in vegetable stock with garlic for 45 mins.
3. Trim lamb rack and roast in pan at 180c until pink.
4. Blanch root vegetables in hot, seasoned boiling water.
5. PIck the soft flesh from the lamb shoulder, roll in cling film and leave in fridge for three hours.
6. Slice the lamb shoulders and slowly grill. Present with carved cutlets and root vegetables finished with a deglazed jus.