Photo: Jakob Fridholm/imagebank.sweden.se
Glazed rack of lamb – served with a salad of asparagus and chervil
: Nadia Nygrem, Grythytte Akademi
: Main
: 10
Ingredients
Lamb rack:
- Oven: 130°C/265°F
- 1,5kg (3,3 lbs) lamb rack
- salt
- pepper
- 2 tablespoons butter
- 2 cloves garlic, peeled, finely chopped
- 2 tablespoons parsley, finely chopped
- 1dl (½ cup) canola oil
- 2 sprigs rosemary
- 3 tablespoons honey
- 2 teaspoons mustard
- ½ lemon, juice and zest
Salad:
- 2 bunches white asparagus, blanched and iced
- 2 bunches green asparagus, buds (blanched)
- 1 head of lettuce, rinsed and picked
- 1 box chervil, picked
- 1dl (½ cup) dill, picked
- 1dl (½ cup) parsley, picked
- olive oil
- salt
- pepper
Instructions
Lamb rack:
- Let the lamb lie out at room temperature for 30 minutes before cooking.
- Salt and pepper the lamb rack and brown in a frying pan with butter.
- Chop one of the rosemary sprigs and mix with remaining ingredients to a glaze.
- Rub the lamb with the glaze and place the whole rosemary on top.
- Roast the lamb in the oven to a core temperature of 52°C/125°F.
- Let the meat rest for 30 minutes before being carved.
Salad of sliced asparagus, asparagus and chervil:
- Slice the white asparagus lengthwise.
- Mix asparagus (white and green), lettuce, chervil and herbs.
- Season with salt and pepper and drizzle over a little olive oil.
