ROASTED RACK OF LAMB WITH BASIL AIOLI

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

Lamb:

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

Vegetables:

1. Place the vegetables in a saucepan, add enough water to cover.
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:

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

To serve the lamb:

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