Syrah 2007

Herb Crusted Rack of Romney Marsh Lamb, with a smoked paprika and mint jus,

with fondant potatoes and fresh asparagus and pancetta parcels

Courtesy of George & Dragon, Ightham

Serves 4
Preparation Time: 30 minutes
Cooking Time: 50 minutes

What you need:
1 roasting tray
1 frying pan
1 rack of lamb,  French Trimmed, 3 bones per serving
A large bunch of mint, thyme, parsley
4 oz bread crumbs
4 oz mature cheddar grated
1 tsp dijon mustard
1 pt beef stock


4 tbsp mint jelly
3 shallots, 3 cloves garlic, half tsp smoked paprika
1 tbsp of double cream
2 pts vegetable stock
4 large potatoes
20 asparagus spears or if unavailable use 4 handfuls of French beans
8 slices of pancetta or if unavailable use parma ham
Salt & pepper
Butter

What you do:

For the herb crust

  • Blend the breadcrumbs, mustard, herbs and cheddar 
  • Add a drop of cream to the mix if it is slightly dry


For the fondant potatoes

  • Cut off top and bottom of the potatoes and use a 3inch circular cutter to shape
  • Place some butter in a thick bottomed pan and brown the bottom of the potatoes.  When brown, cover ¾ of the potatoes in vegetable stock 
  • Cover, reduce and cook through until soft to touch on the sides and glazed golden brown at the bottom and then set aside


For the asparagus parcels

  • Blanch the asparagus or French beans and refresh in icy water
  • Cut to size and wrap five asparagus spears or a handful of French beans in a bundle with the pancetta


For the French trimmed lamb

  • Preheat the oven to 180°C
  • Score criss crosses into the skin, season and seal in the hot frying pan 
  • Rub in the herb crust and place in the oven for 10 mins
  • After 10 mins put pancetta parcels into the roasting tray with the lamb for another 5 – 10 mins depending on how well you want the lamb cooked
  • Once the lamb is cooked to your preferred pinkness which should take 5 – 10 mins, remove the roasting tray, remove the parcels and place the lamb on a board and leave to rest 
  • With a spoon, skim off the excess oil, put the roasting tray back on the heat, add finely chopped shallots and garlic, add paprika, and cook on a low heat for about 4 - 5 mins.  Add the mint jelly and beef stock and reduce till you have a rich and glazed looking jus


Serve with a bottle of Hix & Buck's award winning Syrah 2007

Bon appetit!

With thanks to the George & Dragon, Ightham
Signature Dish by Simon Brazier – Executive Head Chef
Winner of Best Gastro Pub, Kent Restaurant Awards 2009


The George & Dragon, The Street, Ightham, Kent TN15 9HH 
01732 882440
harrisinns.co.uk