Roasted Rack Of Lamb Served with Mash Potato, Caramelised Carrots and Parsnips and A Red Wine Sauce

This is a classic recipe of mine. I made this in a competition at the age of 15 and was told that it could easily be served in a bistro. Easy to make :D

1. 1

   1. Preheat your oven to 180C (fan)/190C (electric).
   2. Place your lamb, rosemary, red wine, onions and garlic in a large tray and leave to marinate.
   3. Peel your carrots and parsnips and chop them into large batons about 5mm in diameter and around 5cm in length.
   4. Place them in an ovenproof tray and add the honey, lemon juice, salt and pepper. Roast them for 40-45 minutes or until cooked all the way through.
   5. Boil your peeled potatoes until tender in unsalted water.
   6. Heat an ovenproof tray on the gas ring. Add some oil and place the lamb fat side down to sear the meat. Turn when golden and season with salt and pepper.
   7. Remove the lamb from the tray and pour all your wine, onions, garlic and rosemary in the tray. Place a rack which can hold your meat and sit the meat on the rack. Roast for 20 minutes for medium (the way I like it) on the middle shelf.
   8. Now turn your attention to the potatoes. Mash the potatoes or put them in a ricer for perfect results. Add a large knob of butter and milk to the potatoes (potatoes need to be hot). Season well and TASTE! You are looking for a nice creamy mash but not runny.
   9. When the lamb is ready leave it to rest on a plate and now put the tray in which the lamb was on a gas ring and start to reduce.
   10. Mix the flour and water to make a nice runny paste with NO LUMPS. Add this to the juices and reduce for a further 5 minutes to cook off the flour and to intensify the flavour of the sauce.
   11. Press the sauce through a sieve.
   12. To be a bit cheffy ,), use a chef's ring to put the mash on a plate. Put a decent amount of veg on the side and lean the rack on the mash (2 racks per person). Spoon the sauce alongside and serve. (see image for help :D)