Create and Cook's Champion's rack of lamb with cherry jus
DAN'S HERBED RACK OF LAMB WITH CHERRY JUS
Serves 2
CHERRY JUS
150g semi dried or fresh cherries
or 450g canned cherries drained
225ml red wine
1 garlic clove, peeled & chopped
? shallot, peeled & diced
125 ml chicken stock
15g butter
Seasoning
LAMB
1 Newlyns Farm lamb rack -
6 cutlets
1 tsp English mustard
50g breadcrumbs
30g Lyburn Winchester Mature
Cheese
Herbs - small bunch of parsley,
thyme, coriander, rosemary
? tbsp Pratts Rapeseed oil
CHERRY JUS
1. Put cherries, wine, garlic and shallot into a saucepan. Cook for 10-15 minutes on a high heat, mixture should reduce until almost dry.
2. Reduce the heat, add the stock and cook for 15 - 20 minutes until the sauce is thick. Whisk in the butter, season and keep warm.
LAMB
1. Pre heat oven 200C Gas mark 6.
2. Using a sharp knife remove the skin from the lamb racks and score the fat. Brush with the mustard.
3. Put breadcrumbs into a bowl. Add the cheese, herbs and a ? spoon of oil. Pulse for 1 minute until blended, add more oil if dry.
4. Coat the lamb completely with the herb and cheese mix.
5. Place on a baking sheet and cook for 12 - 15 mins. Remove from the oven cover with foil and leave to rest for 10 minutes.
6. Serve lamb with warm cherry jus and seasonal vegetables. Dan served a courgette and potato rosti cake and Hampshire asparagus with his lamb.