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| Available in our shop - seasonal vegetables grown in Cornwall |
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| Recipe Ideas using Cornish Produce |
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Roasted rack of Kestle Farm lamb with herb crust
Ingredients
For the herb crust
200g/7oz fresh, Martin’s Bakery white bread
2 tbsps freshly chopped flatleaf parsley
1 tsp fresh soft thyme leaves
1 tsp fresh rosemary leaves
1 fat ‘The Garlic Farm’garlic clove, peeled and finely chopped
4 tbsp vegetable oil
100g/4oz Trewithen unsalted butter
sea salt and freshly ground black pepper
2 tbsp Tracklements Dijon mustard
2 lean racks of Kestle Farm spring lamb, french trimmed
Fo the rosemary jus
500ml/17fl oz hot, good lamb stock
1 large sprig fresh rosemary
2 tbspn Crellow Red Kea Plum jelly
Method
1. Preheat the oven to 240C/450F/Gas 9.
2. To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and turn into fine crumbs.
3. Add the herbs and garlic and blitz for a further 30 seconds.
4. Heat the oil in a large pan with the butter until foaming, but not coloured. Season the racks and add to the pan, skin-side down, and cook for 3-4 minutes on each side (for medium rare). Remove from the pan and leave to rest for 5 minutes.
5. Place the racks of lamb, fat side up, on a chopping board, and brush the mustard over the racks, to apply a good coating.
6. Press a generous handful of the herb crust over the racks and transfer to a medium-sized roasting tin and roast for 5-15 minutes, depending on how your lamb is preferred. Cover the bones with foil if browning too quickly.
7. To make the jus, heat the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Add the Crellow Kea Plum jelly stir well. Check seasoning, strain and keep warm.
8. Slice the racks in half and serve immediately with Cornish new potatoes and steamed Kestle Farm purple sprouting broccoli & braised fennel in orange juice.
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