July 2008, Rack of Lamb on Welsh Onion Cake

The English Butcher has racks of New Zealand lamb that are succulent and tender so try some with the following recipe which is from the Carteia Restaurant Cook Book.

Ingredients (for 4 people)

400 gm white onions, finely sliced
800 gm floury potatoes such as Rooster finely sliced
100 gm butter, melted
2 racks of lamb each with 6 or 8 ribs
1bunch rosemary sprigs
salt and black pepper

Method

Toss the potatoes in the melted butter and season well with salt and black pepper.

Brush an ovenproof dish with some of the melted butter then put a layer of potatoes on the bottom. Follow with a layer of onions. Continue layering to finish with a neat layer of overlapping potatoes. Drizzle the remaining melted butter over the top.

Cover the dish with foil and bake in an oven at 200oC for 1 hour.

Remove from the oven and place the racks on top of the potato with the rosemary between.

Replace in the oven for 25 – 35 minutes depending on how you like your lamb. The potato should now be a golden brown.

French Peas

Ingredients (for 4 people)

400 gm frozen peas
1 head of lettuce, core removed, chopped
4 shallots finely chopped
1 Bouquet Garni (bay, rosemary, thyme and parsley)
125 gm butter, diced
1 tbsp sugar
2 tbsps water
salt and black pepper

Method

Put all the ingredients in a heavy saucepan with a lid. Bring to a boil and simmer slowly for 20 minutes. There should be barely any water left. Adjust the seasoning and serve.

(Note. This is even better with fresh peas if you have the patience to shell them. You will need to start with 1.25 kg of pods.)