Pan roasted Lincolnshire spring lamb rack
Pan roasted Lincolnshire spring lamb rack, pickled beetroot with lovage infused broad beans and arrabbiata sauce
Peel the beetroot and cover with cold water, vinegar and season with salt. Bring to boil and cook until tender – add hot water during the cooking if necessary.
To make the sauce, place the oil, onion and chilli in a deep base pan and cook on low for 3-4 minutes. Add the garlic and cook for 2 minutes, add the chopped tomatoes and 200ml of water and season with salt and pepper. Cook on low for 30 minutes making sure to stir continuously.
Boil the broad beans in salted boiling water for 5 minutes, drain and put in iced water. When cold, peel the skin and discard.
Melt 100g butter, add the broad beans and the lovage and season with salt. Set aside to infuse.
Melt the rest of the butter and season the lamb rack with salt and pepper, and pan roast on medium heat for 2 minutes each side. Pass the lamb on a baking tray and bake at 180C for 4 minutes.
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