This has to be the best rack of lamb I’ve ever had. I would love to say I invented it, but it was my butcher. Or more to the point, my butchers wife. I just made the courgette cannelloni and some fondant potatoes. The lamb has been marinated in a chilli/mint sauce. As it bakes the pandan leaves perfume the lamb, to add an extra dimension to it.
Quite simply one of the best things I’ve ever eaten. If I was in an expensive restaurant I’d be waxing lyrical about it. As it is, I was at home and I’m still waxing lyrical about it.
As a pre-cursor to the blog over the next few months, there may be less exciting dishes as I’ve been having some stomach problems. I’ve ended up seeing a specialist and it transpires I have severe hypolactasia. (Severe lactose intolerance) I picked up a food bug in Cuba 10 weeks ago and I’ve not been the same since. I can’t imagine I become this severely sensitive to lactose overnight, so I’m hoping my stomach will sort itself out in the long run. After discussing my symptoms with my wife, who is a GP. It occurred to her that the slight pains she has in her stomach aren’t entirely normal as she’s been telling herself for years. We now believe she has a gluten intolerance.
I guess you can get the picture now, meals for the forseeable future will all need to be gluten and lactose free. Not sure how this is going to work when I go out for my birthday!!
- 1/person three bones wide, trimmed Rack Of Lamb
- 2 Tbsp Chilli Sauce
- 1 Tbsp Mint Sauce
- 1 Tbsp Olive Oil
- 100g Pandan Leaves
- 2, large Courgette
- Sausages, falafels, stuffing mix et Stuffing
- 250g Spinach
- To Serve Fondant Potatoes
- Trim the racks of all fat and sinew. Mix together the chilli, mint sauce and oil. Rub into the lamb and marinade for 2-14hours.
- Wrap the racks in pandan leaves. To cook, place straight into the oven at 180°C FAN. 20 minutes, then rest for 10minutes.
- For the courgette cannelloni. Use a mandolin to slice them lengthways 2mm thick. Lay 5 pieces out together on cling film. Add the stuffing of your choice on one edge. Use the cling film to wrap up. Cook for 5 minutes in the oven as the lamb is resting.
- Once you have cooked the fondant potatoes, add the remaining marinade to the butter stock to make a lovely sauce.