YOU 1585 The Fold 3 FINAL - Flipbook - Page 9
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Do try this at home
Here’s a marvellously-mouth-watering meal that’ll bring the family running to
the table. Sweet and tender lamb is a spring and summer treat, and this recipe
makes the best of seasonal sides. The samphire and anchovies give it
a super-savoury surf-and-turf twist.
Lamb rack with Jersey
Royals, little gem and
caper & samphire pesto
For the pesto
100g samphire
20g parsley
20g chives
50g capers
20g toasted walnuts
200ml rapeseed oil
A pinch of salt and pepper
Step 1
Blanch the herbs and
samphire in boiling water
for 20-30 seconds.
Step 2
Refresh the herbs in cold
running water to keep them
green and vibrant.
Step 3
In a food processor, blitz all
the ingredients until roughly
chopped and combined.
Step 4
Keep the pesto in the fridge
until you need it.
For the rest
7 trimmed lamb cutlets
2 heads of Little Gem lettuce
300g Jersey Royals
100g silverskin onions
60g salted butter
60g samphire pesto
30g anchovies
A drizzle of vegetable oil
Step 1
Quarter the Little Gem, trim
off the root end and wash
thoroughly.
Step 2
Preheat the oven to 180°C.
Step 3
Blanch the Jersey Royals and
samphire in boiling salted water
until cooked through.
Step 4
Score the fat on the lamb
cutlets and pan-fry them on a
medium heat for a few minutes
until the fat is golden brown.
Step 5
Place the lamb in the oven for
4–5 minutes or until cooked
medium rare (or however you
like it).
Step 6
Meanwhile, fry the potatoes in
a pan with the oil until crispy.
Then place the quartered Little
Gem in the same pan and add
half of the butter, cooking until
hot through and all sides have
been caramelised golden brown.
Step 7
Add the onions, blanched
samphire and more butter
(if needed) and remove from
the heat. The butter should give
you a nice sauce to 昀椀nish the
dish later.
Step 8
Plate up the potatoes 昀椀rst,
then add the lettuce quarters,
onions, samphire, sauce from
the pan, and lamb cutlets.
Finally, top with a few spoons of
the pesto.
Step 9
Devour (you’ll want to).
