Recipe Tip: Tender Pink Rack of Lamb with Asparagus and Hollandaise
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Rack of lamb, cooked until pink and tender, and served with asparagus and hollandaise, is a celebration of spring on a plate.
- 250 gbutter
- 3egg yolks
- 3 tablespoonwater
- 1 tablespoonlemon juice
- white pepper
- cayenne pepper
- 600 gpotatoes, peeled and halved
- 250 gwhite asparagus, trimmed
- 250 ggreen asparagus, trimmed
- 2 tablespoonbutter
- 1 handfulparsley leaves, to serve
- 26-rib lamb racks
- 2 tablespoonvegetable oil
- 1 sprig(s)rosemary
- 2garlic cloves, crushed
Step 1For the hollandaise, gently melt the butter in a heavy-based pan.
Step 2Put the egg yolks, water, lemon juice and a little salt in a medium heatproof bowl and set the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water).
Step 3Whisk until the mixture is foamy and has doubled in volume. Remove the bowl from the pan.
Step 4Gradually whisk in the melted butter, beginning with 1 teaspoon, then adding by the tablespoon until all the butter is incorporated. Season to taste with salt, pepper and cayenne.
Step 5For the vegetables, boil the potatoes in a pan of salted water for 20–25 minutes until tender when tested with the tip of a sharp knife. Strain and toss in a pan with 1 tablespoon butter and season with salt. Keep warm and garnish with the parsley before serving.
Step 6Briefly blanch the asparagus in a pan of salted water. Rinse in cold water, then cut into bite-sized pieces. Just before serving the lamb, briefly fry the asparagus pieces in a pan with the remaining butter.
Step 7For the lamb, heat the oven to 160°C. Season the lamb racks with salt. Heat the oil in a heavy-based ovenproof pan. When hot, add the lamb racks and sear all over to give a brown crust, 3–4 minutes. Towards the end, add the rosemary and crushed garlic.
Step 8Transfer the pan to the oven and cook until the lamb reaches a core temperature of 58°C when tested with a digital probe thermometer (this should take 8–10 minutes).
Step 9Allow the lamb to rest while you finish the vegetables. Serve the lamb sliced into chops with the vegetables and hollandaise.
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