Boil the potatoes in a large pan of salted water for 15-20 minutes, adding the spring greens for the last 5 minutes of cooking. Drain the veg and return to the pan with the crème fraîche, season well and keep warm.
Preheat the oven to 200C/180C fan/gas 6. Place the carrots in a single layer on a non-stick baking tray lined with parchment paper.
Melt the butter in a pan, then stir in the maple syrup and caraway seeds. Pour the mixture over the carrots and toss to coat well. Season with salt and black pepper, and roast in the oven for 15-20 minutes, or until the carrots are tender.
Preheat the oven to 220C/200C fan/gas 7.
To prepare the herb crust, break the bread into large pieces and place in a food processor or blender and blitz until fine crumbs. Add the herbs and garlic and process for a further 30 seconds.
Heat the oil in a pan with the butter until foaming, but not coloured.
Season the lamb and add to the pan, skin-side down, and cook for 3-4 minutes on each side. Remove and leave to rest for 5 minutes.
Allow to cool and place the lamb, skin-side up, on a work surface, and brush the mustard over the meat. Press a generous handful of the herb crust over the lamb and transfer to a non-stick roasting tin and place in the oven for 20-25 minutes. Add the tomatoes for the last 10 minutes.
Make the gravy by heating the stock and rosemary in a pan over a medium to high heat and reduce by half, stirring occasionally. Season, strain and keep warm. Serve the lamb, cut into cutlets, with the mash and carrots, and pour on the gravy.
|Vine Tomatoes||400g (14oz)|
|Dijon Mustard||2 tbsp|
|Vegetable Oil||4 tbsp|
|Lean Racks Of Lamb||2|
|Garlic Cloves. Peeled And Finely Chopped||2|
|Fresh Rosemary Leaves||2 tsp|
|Hopped Flat-leaf Parsley||2 tbsp|
|Fresh. White Bread||200g(7oz)|
FOR THE ROASTED MAPLE GLAZED CARROTS
|Caraway Seeds||1-2 tsp|
|Maple Syrup||2 tbsp|
|Carrots. Peeled And Cut Into Thick Batons||1kg (2lb 4oz)|
FOR THE ROSEMARY GRAVY
|Large Sprig Fresh Rosemary||1|
|Hot Lamb Stock||500ml (18fl oz)|
FOR THE SPRING GREENS MASH
|Creme Fraiche||150g (5½oz)|
|Spring Greens. Finely Shredded||200g (7oz)|
|Desiree Potatoes||900g (2lb)|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.