Probably one of my all time favourite dinner party meals, not just for their sublime flavour but because they are so damn easy and on the table in a little more than half an hour. This is the “OMG I have people coming and no time to cook” dish and I can pretty much guarantee that if you serve these babies to your friends you will be hard pressed to get rid of them!
Prep time: 20 minutes Cooking time: 25 Minutes $$ Medium Budget
Olive oil for frying
4 x 4-5 lamb racks
4 tbs of seeded mustard
4 sprigs of rosemary, leaves removed from stalks
16 thyme sprigs, leaves removed
4 sprigs of mint, leaves removed
Sea salt and pepper
For the Quince Jus:
2 cups of good quality red wine
1 tbs of quince paste
1 cup of beef stock
1 clove of garlic
1 rosemary sprig
40gm of butter, cubed
For the Mash:
4 large potatoes, peeled and cut into quarters (I love dutch cream but any mashing spud will do)
1/2 cup of milk
40 gms of butter
Sea salt and Pepper
Extra virgin olive oil for drizzling
Pre heat the oven to 200°C
Place the wine in a small saucepan and bring to the boil, reduce the heat and simmer until it has reduced by half. Add the stock and quince paste and use a whisk to break down the quince paste until it has fully dissolved. Bruise the garlic clove with the back of your knife and add it and the rosemary to the saucepan. Bring back to the boil, lower to a simmer and again reduce for approximately 15 minutes or until the mixture has reduced by half.
Heat a large heavy based pan and add a little olive oil. Season the lamb racks and brown in the hot pan on all sides until you have a nice caramelised crust. Remove from the pan and set aside.
Gather the herbs in a bunch and finely chop back and forth until they are almost like breadcrumbs. Grab a large piece of grease proof paper and divide the herbs into four little rectangles, about the size of the back of each rack. Spread a tablespoon of mustard on the back of each rack and then roll the rack, mustard side down on the herbs so you have a nice even coating.
Place the racks on a lined baking tray, underside of the rack in so two racks are supporting each other and bake in the oven for 20 minutes for medium rare. Remove from the oven and cover loosely with foil to rest for 10 minutes.
Place the potatoes in a large pot of water and bring to the boil. Boil for 15-20 minutes or until tender. Drain the potatoes and put them back on the heat for a minute just to remove any excess water. Mash with a potato masher and add the milk, butter and a generous seasoning of salt and pepper and whip well with a wooden spoon until smooth. Cover with a lid and keep warm.
Whisk the cubes of butter into the quince jus until melted and the sauce is nice and glossy.
To serve, cut each rack in half. Whack a nice large dollop of mash in the centre of each plate and arrange the racks on top. Spoon the Jus on and around the lamb and drizzle with a little olive oil. Serve with a crisp green salad or steamed green beans