Herbed Lamb Rack with Broccolini Gratin
Lamb coated in a savoury crust of rosemary, garlic, capers, and anchovies, paired with creamy, cheesy broccolini and a buttery veal reduction
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Food processor
- Pastry brush
- Grater
- Kitchen scale
- Oven
- Baking sheet
- Skillet
- Saucepan
- Pot
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Kitchen timer
Ingredients
- 7 Ribs Lamb Rack, trimmed and cleaned
- 1 tbsp Dijon mustard
- 1 small bunch rosemary
- 25g capers
- 2 thick slices of white bread, torn
- 6 anchovies
- 2 cloves garlic
- 1 lemon, zest only
- Few sprigs of mint and parsley
- 300g broccolini, blanched
- 200ml double cream
- 100g grated Cheddar
- 100g grated Parmesan
- 400ml veal stock
- Knob of butter
- Splash of sherry vinegar
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