Herb Crusted Rack of Lamb dish

Prep time & Cook time : 1 hour. Servings: 4 portions


  • 4 lamb rack portions
  • 200ml lamb glace sauce essential cuisine

Sherry Lentils

  • 150g puy lentils
  • ½ carrot brunoise
  • ½ onion brunoise
  • 65g leek brunoise
  • 65g celery brunoise
  • 1 clove garlic crushed
  • 2 tbsp sherry vinegar
  • ½ tbsp vegetable glace essential cuisine

Leek Rosti

  • 2 maris piper potatoes
  • 100g leek brunoise
  • 150ml double cream
  • ½ tsp grain mustard
  • salt and pepper
  • clarified butter

Pea Puree

  • 200g frozen peas
  • 1 banana shallot diced
  • 1 clove garlic
  • 50g unsalted butter

Roasted Button Onions

  • 12 peeled button onions
  • 4 sprigs thyme
  • 1 bay leaf
  • 1tsp black peppercorns
  • 75g unsalted butter

Brioche Crust

  • 300g brioche crumbs
  • 10g chopped parsley
  • 5g tarragon
  • 5g thyme
  • 5g chervil
  • ½ tsp turmeric
  • 2 tsp extra virgin olive oil


  1. In a pan of salted water simmer the lentils until they are tender, strain and reserve to one side.
  2. In a sauce pan, sweat without colour the brunoise of veg, add the cooked lentils and sherry vinegar, reduce the vinegar until it has evaporated, add the veg glace and a little water to make a sticky lentil stew. Keep warm.
  3. Defrost the peas. In a pan sweat the shallot and garlic in a little butter, add the peas and a little water and cook until the peas are tender, strain and blitz well with the rest of the butter. This works well if done in a thermo mix blender.
  4. In a frying pan, add the butter then fry the button onions until coloured on all sides, add water to cover them and the thyme, pepper corns and bay leaf, place in to an oven at 180c for 15 minutes. Covered in a circular piece of parchment (cartouche).
  5. Remove from the oven and reduce the liquor and coat the onions in it to glaze them. Keep warm.
  6. Make the rosti by sweating the leeks in a pan with a little oil without colour, add the cream and reduce until thick, finish with the grain mustard and reserve to one side.
  7. Cover the potatoes in water with the skin on in a large pan, simmer for about 10 mins until it is 1/3rd cooked still a little raw in the middle.
  8. Peel the potato and grate them into a bowl, pour over a little clarified butter and season well.
  9. Using metal rings in frying pan, place some grated potato in the base of the rings, then some leek mix in the middle, top with potato and fry gently until golden on each side, take them to the oven and finish cooking at 180c for 10 minutes.
  10. In a blender blitz the crumbs and the herbs together, add the turmeric and oil.
  11. Fry the racks of lamb skin side down in a hot frying pan, rendering the fat down, turn over and brown all sides. Place the herb crust on top and bake for 10 minutes.
  12. Leave to rest for 5 minutes.
  13. Make up the lamb glace by bringing water to the boil and adding the lamb glace. As per instructions on the lamb glace.
  14. Serve everything together.