Herb Crusted Rack of Lamb with Garlic Mash & Red Wine Reduction

Servings 2
Perfectly cooked rack of lamb with a crunchy pistachio-herb crust, served with silky confit garlic mash and rich red wine reduction. This elegant main course combines French techniques with modern presentation for an impressive restaurant-quality dish at home.
Ingredients
For the Lamb:
- 1 rack of lamb 8 cutlets
- 30 g Dijon mustard
- Salt and black pepper
- 50 g butter for basting
- 2 garlic cloves
- 2 sprigs rosemary
For the Herb Crust:
- 100 g panko breadcrumbs
- 50 g pistachios
- 50 g parmesan grated
- 2 garlic cloves
- Mixed herbs parsley, rosemary, thyme
- 2 tbsp olive oil
For the Red Wine Sauce:
- 2 shallots finely diced
- 500 ml red wine
- 250 ml beef stock
- 50 g cold butter cubed
- 2 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
For the Mash:
- 1 kg potatoes Maris Piper or similar
- 300 ml cream
- 1 whole head of garlic
- 100 g butter
- Fresh herbs thyme, rosemary
- Salt and pepper
To Garnish:
- Fresh chives chopped
Method
Start with the lamb:
- Score the fat in a criss-cross pattern
- Season well with salt and pepper
- Pop in the fridge for 30 mins
For the herb crust:
- Chuck all ingredients in a food processor
- Blitz until you've got a rough, green crumb
- Set aside
For the sauce:
- Soften shallots in a pan
- Pour in the wine and add herbs
- Light it up (carefully!) to burn off alcohol
- Add stock and reduce by half
- Whisk in cold butter at the end
- Keep warm
For the mash:
- Cut the top off the garlic head, drizzle with oil, wrap in foil
- Roast at 180°C for about 40 mins until soft and golden
- Meanwhile, boil your spuds until tender
- Warm cream with herbs
- Pass potatoes through a ricer
- Squeeze in the roasted garlic
- Mix in butter and warm cream
- Season well
Cook the lamb:
- Get a pan screaming hot
- Sear the lamb fat side down first
- Baste with butter, garlic and rosemary
- Once golden, remove and brush with Dijon
- Press into herb crust
- Roast at 200°C for about 20 mins for medium-rare
- Rest for 10 mins
To serve:
- Swirl mash onto warm plates
- Slice rack between bones
- Stand cutlets up against mash
- Pour sauce around
- Sprinkle with fresh chives
Temperature guide for lamb:
- Rare: 57°C
- Medium-rare: 63°C
- Medium: 71°C