A Recipe from Thierry Billot – Rack of Lamb
Roasted New Zealand rack of lamb with an aromatic crumb and Mediterranean Tian
Recipe serves 4
For the lamb
Preparation time 15 minutes, cooking time 15 to 18 minutes.
- 2 Racks of New Zealand lamb (approx450-550grs, 6-7 bones per rack) ask your butcher to prepare it French trimmed
- 2 tsp of Chinese five spice powder
- 2 shallots, finely chopped
- 15g of fresh ginger, peeled and finely chopped
- 1 clove of garlic, crushed or paste
- 20g fresh coriander, chopped
- 10g fresh flat parsley, chopped
- 65g Japanese breadcrumb
- 2 tbsp sesame oil
- 15r hoi sin sauce (to brush onto the racks)
- 2 tbsp olive oil (to sear the racks)
- Preheat the fan oven to 200ºC
- In a heavy roasting pan sear the racks of lamb in olive oil on both sides using a pair of grill tongs, then brush with Hoisin sauce.
- In a bowl, mix together all the remaining ingredients and then press the mixture onto the fatty side of the lamb racks.
- Cook the two racks, standing up on a roasting tray with their bones interlaced, for 18 to 20 minutes, depending on how well cooked you like your lamb. Half way through cooking, place a piece of tin foil on top to stop the breadcrumb burning.
- Pierce the meat with a sharp knife or skewer towards the end of cooking. If the juice is pink then the lamb will be slightly rare, for well cooked meat wait until the juices run clear.
- Once cooked, transfer the racks onto a carving board, loosely cover with tin foil and allow to rest for a couple of minutes before carving. You could serve as a centrepiece at the table.
For the Tian
Preparation time 30 minutes, cooking time 30 to 35 minutes.
- 2 large onions, peeled and sliced
- 500g or 4 medium tomatoes, sliced into ¾ cm thickness
- 500g or 3 medium green courgettes, sliced into ¾ cm thickness
- 500g or two eggplants, sliced into ¾ cm thickness
- 15g fresh rosemary, chopped
- 1/4Lt of good quality olive oil
- 1 clove of garlic, crushed
- Sea salt and freshly ground black peppercorn
- Preheat the oven to 200ºC,
- In a heavy frying pan, sauté the sliced onions and garlic until slightly golden. Once cooked, transfer the onions into a cast-iron tray.
- For the tomatoes first remove the core, then slice them using a small sharp knife.
- Heat some olive oil in a large frying pan and sauté the sliced courgette quickly just enough to soften them, drain in a colander. Repeat the same operation with the eggplant.
- To build the tian take the cast-iron tray with onions in it, and starting with the sliced tomatoes arrange them standing up-right. Repeat this process with the courgette and eggplant pressing tightly each layer of vegetables until the dish is full.
- Season and drizzle some olive oil on top. Bake in the oven.
Bon Appétit !