LIVE24SEVEN // Wining & Dining


R EC I P E - CD PUB S Time for tasty spring


Tom Robinson’s Roasted rack of lamb, dauphinoise potatoes, wild garlic pesto, garden greens, red wine jus.


Serves 4


WILD GARLIC PESTO 1 bunch of wild garlic (washed) 1 small bunch of parsley (washed) 60g toasted pine nuts 60g parmesan (grated) 150ml olive oil Half a juice of a lemon Salt & ground black pepper


Place all ingredients in a food processor except oil and blend.


Slowly add the oil until it is incorporated.


Store in a jar in the fridge for up to 7 days.


RED WINE JUS


400ml lamb or beef stock 400ml red wine 1 sprig of thyme 1 sprig of rosemary 2 cloves of garlic 1 knob of butter


lamb


Place all but stock in a pan and reduce by half. Place the stock in a separate pan and bring to a simmer.


Add wine to stock and simmer. Reduce to about 250ml, check the seasoning and whisk in the butter.


DAUPHINOISE POTATOES


1kg potatoes (peeled and thinly sliced) 400ml double cream 4 sprigs thyme (finely chopped) 4 cloves garlic (finely chopped) 2 shallots (finely chopped) Salt & ground black pepper


Heat oven to 160 degrees.


Put the cream garlic, shallot and thyme in a saucepan and bring to a simmer, turn off the heat, season and taste then leave to stand for 10 minutes. Lay the potatoes out in a gratin dish.


Pass the cream through a sieve onto the potatoes and press down so the cream covers all the potatoes.


Bake for 2 hours, halfway through press the potatoes down with a spatula so they don’t dry out. After 2 hours turn the oven up to 200 degrees to crisp up the top. Leave to stand before serving.


ROASTED RACK OF LAMB


2 – 7-8 bone best end lamb racks 3 sprigs rosemary 200g butter Olive oil Sea salt & cracked black pepper


Heat the oven to 190 degrees. Heat a frying pan on high heat and then add the oil.


Once hot add the rack fat side down and cook until golden brown Turn over and sear on the other side for 1 minute.


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