HERB CRUSTED RACK OF LAMB WITH ROASTED BABY CARROTS AND FONDANT POTATOES RECIPE
- Rack of lamb 300g
- Baby carrots 60g
- Potatoes 90g
- Salt 1tspn
- Pepper 1 tspn
- Fresh thyme 1 bunch
- Fresh basil 1/2 bunch
- Fresh mint 1/2 bunch
- Corriander 1/2 bunch.
- Breadcrumbs 250g
- Garlic 2 cloves
- Parmesan cheese 1 tbsp
- Butternut 200g
- Garden peas 150g
- Leek 1/2 piece.
- Butter 5 knobs
- Red wine 150ml
- Brown stock 200ml
Roast the butternut squash and make a puree, keep aside in a warm place. Cook the peas in chicken stock and blend to a puree. Julienne the leeks and deep fry till golden brown and drain in a paper towel
French the lamb rack and clean the bones neatly. -Season with salt and pepper generously on both sides and sear in a hot pan evenly till golden brown. Add in crushed clove of garlic, sprigs of fresh thyme and 2 knobs of butter and baste. Put in a preheated oven for 4 minutes. Brush with Dijon mustard all round while hot then coat with the mixed herbs and crumbs then back to the oven for 4 more minutes.
Wash peel and rewash the potatoes and cut using a 2cm diameter cutter. Sear the potatoes in a hot pan on both sides till brown, add few knobs of butter, chicken stock and roast in the oven till soft in the inside and crispy on the outside.
Wash peel and rewash the baby carrots leaving part of the stem on it, roast in the oven for around 3 minutes.
For the sauce, reduce the wine by half then add the stock, correct the seasoning and finish with a knob of butter.
While roasting the lamb, wrap the ribs in a few to avoid them turning brown.
Rest your meat before slicing and serving
Recipe created by Chef John Njoroge
Chef John Njoroge Bio
I am a young vibrant chef with 6 years experience in the hospitality industry. Having pursued a diploma in Food and Beverage production service and management and a certificate in mixology and bartending from Nairobi Bar School, I can work swiftly in both the kitchen and bar.
My culinary journey started at the Safari Park hotel & Casino where I used to work while in school. I later joined the SteakOut restaurant where I worked under renowned Chef Nguyo Milchinovic where I mastered my craft in steaks and later joined the Best Western brand – Executive Residency by Best Western, Riverside drive where I was the junior sous chef.
Currently am working with Superior Homes Kenya at Greenpark Estate, Sundowner Hotel as the Sous Chef.
Having worked under exposed Chefs and Hospitality specialists including Mohammed Dakane, has always kept me above the bar.