Roasted Rack of Lamb with Basil Aioli

Roasted Rack of Lamb with Basil Aioli

Whole roasted rack of lamb ribs, served with an array of glazed vegetables, topped with a Port Mahon basil aioli.

Recipe by Philippe Mouchel of Philippe Restaurant.

Yield: 4 portions

Ingredients 

For the lamb:
2 racks of lamb, trimmed
10 grams grapeseed oil
30 grams butter
1 clove garlic
Sprig of thyme
Salt and Espelette pepper

For the vegetables:
2 carrots, sliced
1 stick celery, sliced
4 pearl onions
12 baby turnips
60 grams shelled broad beans
50 grams shelled green peas
30 grams butter
Tsp of sugar
Pinch of salt and pepper

For the basil aioli:
120 grams Port Mahon Aioli
Small bunch of basil leaves

Method

Lamb:

Step 1 | Preheat oven to 200 degrees Celcius.
Step 2 | Season the lamb with salt and Espelette pepper.
Step 3 | Heat a large sauté pan over medium high heat with a tbsp of grapeseed oil.
Step 4 | Add lamb with the fat side down, and sear for 2 minutes or until a light brown colour.
Step 5 | Put lamb in oven with garlic, thyme and 30 grams butter. Cook for 5 minutes in oven, whilst turning and basting.
Step 6 | Remove pan from oven, transfer to resting rack, and let rest in warm place for 15 minutes.

Vegetables:

Step 1 | Place the vegetables in a saucepan, add enough water to cover.
Step 2 | Add 30 grams of butter, tsp of sugar and pinch of salt and pepper. Reduce to a simmer and cook for 10 minutes, or until the liquid has evaporated and the vegetables are tender and glazed.

Basil aioli:

Step 1 | Remove basil leaves from stalks, wash.
Step 2 | Blanch the leaves in a pot of boiling water, then drain, refresh in iced water, and drain again.
Step 3 | In a blender, puree the basil and aioli until smooth, and light green in colour.

To serve the lamb:

Step 1 | Arrange the lamb and vegetables on 4 warm dinner plates and serve with basil aioli on the side.
Step 2 | Garnish with basil leaves.

Philippe Mouchel
Philippe Mouchel

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