recipes > meaty feast > lamb rack with lentil, sweetcorn & red pepper salsa
lamb rack with lentil, sweetcorn & red pepper salsa
Cooking this dish might take a little effort and it's a bit of a challenge to get it done in 30 minutes, but it is certainly worth it. Lamb goes brilliantly with pulses and the tangy balsamic reduction.
meaty feast (category)
04 (fuss level)
instructions
1. Pre-heat the oven to 200C and boil water in the medium and the large saucepans.
2. In the medium pan cook 50g of lentils for 15 minutes. Add a few stems of fresh thyme.
3. Peel and cut the potato into 1cm slices and parboil in the large saucepan for 10 minutes.
4. Meanwhile, heat up the frying pan (without any oil) and sear the lamb for a few minutes until both sides are slightly brown. Season well.
5. In the mug mix a tablespoon of honey and a tablespoon of port with a teaspoon of dried rosemary. Place the lamb in the roasting tin and glaze with the mixture. Roast in the oven:
- 17 minutes medium/rare
- 20 minutes medium or a few minutes longer if you prefer well done
6. Into the small pan pour 175ml of red wine, 2 tablespoons of balsamic vinegar and 2 teaspoons sugar. Bubble for 13 minutes to turn syrupy but not burnt or itll taste bitter.
7. Finely dice the red pepper and 2 shallot onions.
8. Drain the potatoes and add them into the roasting lamb for the rest of the cooking time.
9. In the large saucepan, melt a knob of butter. Add the charlottes and saut them for 2 minutes. Add the red pepper together with ? a tin of drained chickpeas (save the rest for another recipe). Cook for another couple of minutes. Take it off the heat.
10. Return to the lentils and add 50g of sweet corn. Cook for another 3 minutes. Drain, and combine with the red pepper and shallots. Stir well, so that the butter from the pepper can penetrate the grains.
To serve - Cut the lamb into chops. Arrange the sweet potatoes on the side of the plate and lentils salsa next to them. Rest the lamb on top and drizzle over with balsamic reduction.
