Rack of Lamb crusted with Cumin and Coriander, Jersey Royals and Gratin of Aubergine, Courgette and Tomato

This delicious recipe is presented by Gareth Brown, Head Chef at Chilston Park in Lenham, Kent.

 

 

Ingredients

 

6-8 Bone Rack of Lamb ( Two Bones Per Person )

1 tsp Ground Cumin

1 Bunch of fresh coriander

4 cloves of garlic finely chopped

2 tsp English Mustard

2 tbsp Olive Oil

200g Bread Crumbs

1kg Jersey Royal Potatoes

1 Bunch Fresh Mint

4 beef Tomatoes sliced

1 Aubergine Sliced

2 Courgettes Sliced

1 Onion Finely Chopped

 

 

Step 1

 

In a Food Processor mix the Cumin, Coriander, half the chopped Garlic , Bread Crumbs and Olive Oil. Then place the Lamb on oven proof tray and brush on English Mustard to the fat side. Now add the Bread Crumb mixture and press into the Mustard, cook in the oven at 180˚ for approximately 15 min.

 

Step 2

 

Boil the Potatoes in water for approx 12 minutes or until they are soft. Chop the mint to garnish.

 

Step 3 - Gratin

 

In a greased tray 1 ½ inch deep layer the Tomatoe, Courgette and Aubergine ( at an angle ) then add the Onion and the rest of the Garlic over the top, drizzle with Olive Oil, Salt and Pepper. Bake in Onion with tin foil for about 20 minuntes.

 

Step 4 – Serving

 

Slice the Lamb between Bones, portion Gratin onto Plates, Serve two bones of Lamb over top of Gratin Potatoes, Potatoes serve in bowl on the side

 

 

Happy Cooking !