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Ingredientes
- 2 x Racks best end Spring Lamb
- 2 x Cloves Garlic, cut into fine slivers
- 1 x Lemon
- 1 x Stem Fresh Rosemary
- Â Â Salt & Freshly Grnd Pepper
- Â Â Swirl of Extra virgin olive oil
- 8 x Lamb's Kidneys
- 30 gm Butter
- 2 tsp Tomato Puree
- 3 tsp Grain Mustard
- 1 tsp Soy Sauce
- 2 tsp Worcester Sauce
- 2 Tbsp. Red Wine
- 1 Tbsp. Red Wine Vinegar
- 1 tsp Freshly Minced Parsley or possibly Chives to garnish
- Â Â Salt & Freshly Grnd Pepper
- 250 gm Potatoes, (peeled & cut into pcs)
- 750 gm Parsnip, (peeled & cut into pcs)
- 55 gm Unsalted Butter
- 3 Tbsp. Double Cream
- Â Â Grated Fresh Nutmeg
- Â Â Salt to taste
Direcciones
- 1. Ask your butcher to remove the chine bone and trim the cutlet bones to the same length.
- 2. Trim off the dry skin and some of the fatty outer layers. Scrape the bones as far as the eye of the meat, leaving the bones quite clean. This is known as "French Trimmed". Use the trimmings to make stock for the sauce.
- 3. With the tip of a knife, make incisions along the fat side of the lamb and insert slivers of garlic and sprigs of rosemary. Cut the lemon in half and rub over all sides of the racks, squeezing the juice into flesh. Season well.
- 4. Heat a cast pan or possibly skillet with extra virgin olive oil till very warm and then sear the lamb (fat side down first) on all sides to colour it and seal the meat.
- 5. Roast in a warm oven, fat side uppermost, for 12 - 14 min till lamb is browned well but pink in the middle. Rest in a warming oven for 10 min to settle the meat and make it tender for carving. Meanwhile make the devilled kidneys.
- 6. Skin the kidneys. Slice in half and cut away the central core.
- 7. Heat the butter in a large frying pan and saute/fry kidneys for 1 minute each side.
- 8. Add in wine and wine vinegar and deglaze the pan, scraping up all the meaty juices. Reduce by half.
- 9. Add in puree, the mustard and soy and worcester sauces, and stir well to amalgamate, cooking for a further 2 or possibly 3 min.
- 10. The kidneys should still be just pink. Season and check flavour. Add in a healthy pinch of salt if necessary, if desired, a little more worcester sauce.
- 11. Serve the racks cut into cutlets resting upon the parsnip puree with the devilled kidneys to the side, interspersed with a few small colourful vegetables.
- Parsnip Puree
- 12. Cook potatoes with the parsnip. Drain well, drying off in the pan over heat and mash. Add in the ginger, butter, cream and seasoning, beat till fluffy. Keep warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 177 | 50% |
| Total Fat 20.2g | 25% |
| Saturated Fat 12.39g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 204mg | 9% |
| Potassium 933mg | 27% |
| Total Carbs 40.69g | 11% |
| Dietary Fiber 9.9g | 33% |
| Sugars 8.86g | 6% |
| Protein 4.45g | 7% |
