Life has been kind of busy lately. You can probably tell from my infrequent updates. No excuses, but I’ve been promoted at work and had to travel 100 miles a day to a new base. Luckily, I’m now back at my home base after six months and actually have more than one day a week at home, hoorah! Only downside now is that I have to learn to fly a different aeroplane again. More studying I could do without.
This dish was inspired by the evening out we had at The French, Manchester. It was a great meal, just the one course I thought let it down was the main. I’ve jazzed it up a little, but without too much effort came out with dinner as above. I use a couple of different cooking methods with the cauliflower and the lamb. It all makes for a dish of meat and two veg taste much better I think. Then again, I’m probably a bit biased.
Despite my absenteeism, I’ve been shortlised for “The Drinks Cellar Food and Drink blogger awards 2016”. Very nice to have any recognition from outsiders, let alone be nominated for awards. These are solely decided by public vote, so if you could spare 1 minute of your day to click HERE for the to vote for me, that would be most kind of you. They open on 4th July, so I’ll have a reminder on the 4th morning for you.
- 3 bones/ person Rack of Lamb
- 1 TSp/rack Cumin powder
- 1 Tsp/rack Turmeric
- 1 Whole Cauliflower
- 1 tbsp Curry Powder
- 2 Tbsp Ghee
- 1 kg Medium sized new potatoes. Hasselback Potatoes
- Peas, broad beans etc Fresh vegetables
- 500ml Lamb stock
- 250ml White wine
- 1 Star Anise
- Rub the lamb with oil and rub turmeric and cumin in to the skin and flesh.
- Put a wooden spoon on the bench and place the potatoes next to them. Slice downwards until you hit the spoon. This will stop you going all the way through. Roast at 200°c for 45 mins. Turning once.
- For the cauliflower, melt the ghee and curry powder together then brush over the cauliflower. Wrap in foil and roast with the potatoes. If its still a bit hard in the centre, microwave (without foil) for 5 mins. Return uncovered in the oven for 10 minutes to crisp up a little.
- For the lamb heat a baking tray in the oven. Place the racks fat side down and put in the oven, roasting for 20 mins. Set aside to rest for 10 mins.
- For the jus, simply put stock, wine and star anise in an pan and reduce until it becomes single cream consistency. Add a knob of butter to make the sauce super shiny.