Another bouquet, another puzzle.
What would you make of these beauties?
Can you name them? Do you know what to do with them?
Would it help if I mentioned Simon and Garfunkel? Scarborough Fair?
Oh, OK, it is Sunday after all. If you read what follows early enough you may make use of them today yet. Or the next Sunday.
Let me know how you got on.
HERB-CRUSTED RACK OF LAMB
- For the crust
- For the vinaigrette
- For the vegetables
- For the lamb
- Preheat the oven to 170C/340F/Gas 3.
- For the herb crust, combine the parsley, the crushed garlic cloves, the thyme and the rosemary in a food processor and blend to a pulp. Add the breadcrumbs and pulse together. Tip the breadcrumb mixture onto a tray and set aside.
- For the vinaigrette, whisk the olive oil, balsamic vinegar, salt and freshly ground black pepper together in a small bowl and set aside.
- For the vegetables, cut the cherry tomatoes in half and spread on a baking tray, drizzle with a little olive oil, season with salt and freshly ground pepper and sprinkle a few thyme leaves over. Cook in the oven for 30 minutes, until semi-dry.
- Preheat the oven to its highest setting.
- For the lamb, heat the butter in an ovenproof pan and add the olive oil. Place the lamb in the pan along with the remaining rosemary sprig and crushed garlic cloves and sear for 2-3 minutes on each side until browned. As it is searing, baste the meat with the pan juices and cover the bones with foil. Transfer the lamb to the oven and roast for 4-5 minutes.
- Remove the lamb from the oven and set aside to rest somewhere warm for five minutes. Once the lamb has rested, brush it with the Dijon mustard and roll the meat in the breadcrumb mixture to coat. Return to the oven for a further 5-10 minutes (for medium), or until cooked to your liking. Remove from the oven and set aside to rest.
- For the vegetables, heat a little oil in a frying pan and lightly cook the fennel with the water and a knob of butter for a few minutes to soften. Add the courgettes a continue cooking for 2-3 minutes, until softened. Transfer the vegetables to a bowl, add the semi-dried tomatoes and a drizzle of the vinaigrette. Stir in a few torn basil leaves.
- To serve, spoon the vegetables onto the centre of four serving plates. Carve the lamb into cutlets and arrange on top. Drizzle lightly with the remaining vinaigrette and serve.