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Lamb Rack With Parsnip Chips, Wilted Spinach & Cranberry Cider Glaze
Ingredients
11/2 litres apple cider
170g dried cranberries or craisins
3 tablespoons sugar
1kg parsnips
cooking oil
salt and freshly ground black pepper
3 lamb racks (8 cutlets on each)
1kg spinach, stalks removed
Method
For the glaze, bring cider, cranberries and sugar to the boil then simmer to reduce the ingredients to 500ml.
Preheat the oven to 180°C. Peel the parsnips, slice into slender chips, toss lightly in a little cooking oil and spread on an oven tray. Season with salt and pepper then bake for 25-30 minutes.Put a medium saucepan of water with a pinch of salt on to simmer.
When the parsnips have been in the oven for 10 minutes, heat a frying pan, cut the lamb racks in half, and sear the lamb on both sides in the hot pan with a little more cooking oil. Transfer to an ovenproof dish, season lightly with salt and pepper and bake for 8-10 minutes.
Remove from the oven and let rest for 5 minutes in a warm place.Meanwhile, wilt spinach in batches by holding in tongs and dipping in and out of the simmering water. Drain, season and pile on to warm dinner plates. Halve each lamb portion again. Place with the parsnips next to the spinach. Spoon on the cranberry glaze and serve.
Source: Cuisine |
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