Create and Cook's Champion's rack of lamb with cherry jus

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.

Related Links