Rack of lamb with garlic mashed potatoes

Rack of lamb is quite a simple Sunday lunch food to cook, and a nice cut of meat. The longer you have the marinade on, the better the result will be. I would try to have the meat marinating for at least four hours, but overnight would be ideal. In terms of the cooking time, I like mine medium (pink), and the cooking times on here provide exactly that.

Serves 2
Lamb rack

25g butter for searing
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Marinade
2 cloves of garlic
leaves from 3 rosemary sprigs
leaves from 4 thyme sprigs
6 black peppercorns
2 tsp sea salt
2 tbsp olive oil
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Garlic mashed potatoes
5 large potatoes (about 800g)
50g butter
1/2 – 1 tsp salt
100ml milk
50ml – 100ml double cream
5 cloves garlic
2 sprigs rosemary
1 tsp sea salt (or standard table salt)

1. Mix all the marinade ingredients together. I tend to crush them together with a pestle and mortar.

2. Clean the rack bones with a sharp knife, to remove the sinew. It won’t however be a problem if you don’t, this is only done for aesthetic reasons, and won’t affect on the cooking of the meat.

3. Rub the marinade mixture all over the meat, cover with cling film and place in the fridge for four hours, or overnight.

4. Peel and quarter the potatoes, place in a pot with four out of the five garlic cloves, rosemary and salt. Cover with water, bring to boil and cook until the potatoes are soft. Once cooked, pour the water off, and remove the garlic cloves and rosemary sprigs / leaves. Mash the potatoes, and add the butter, milk, cream and salt. Finally, peel and crush the remaining garlic clove into the mash.

5. Heat oven to 200°C (fan) / 430°F. Melt the butter in a frying pan suitable for oven. Place the rack in the pan fat side down, and brown for a few minutes. Then sear both ends of the rack. Sear the remaining side, leaving the rack on the frying pan fat side up. For aesthetic reasons, you can cover the bones with foil, so that they won’t colour too much in the oven.

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6. Place the frying pan and the lamb rack in the preheated oven. For medium (pink) meat, cook for 20 minutes.

7. After the cooking time has passed, remove from oven. Cover the meat with foil, and rest for 10 minutes.

 

Cauliflower and pomegranate ‘couscous’ with octopus

This light cold salad was a completely experimental creation of mine. I’ve been wanting to do something resembling couscous, but neither myself nor my husband are friends of the wheat couscous. I think cauliflower is a great, healthier replacement of it, as well as the texture of the cauliflower working very well. I’ve also recently been wanting to utilise pomegranates in cooking, and thought these two ingredients were going to be the ones I was going to build the rest of the dish around of. The pomegranate and the grapes bring sweetness, and to balance this I added lime juice and capers, and it worked really well. The end result is a delightful couscous salad that is fresh, sweet, sharp, salty and earthy all at the same time. You can serve the octopus warm or cold, I served it cold.

1 cauliflower
2 pomegranates
20 red grapes
1 lime – juice
3 tbsp capers
1 dl pine nut kernels
2 spring onions
handful of pea shoots
225g cooked octopus

1. Place all the cauliflower florets in a blender, and process to a grainy texture.

2. Cut the pomegranates in half. I find the easiest way to pick the seeds out without breaking the juicy outer coating, is to break the fruit by had piece by piece, and remove the seeds by hand. Half the grapes lengthwise.

3. Add  the lime juice, capers, finely chopped spring onions and coarsely chopped pea shoots. Cut the octopus to pieces of your liking. I cut the thicker ends of the tentacles to about 5-10mm thick pieces, and the thinner ends longer.

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