Rack of Lamb, Wild Garlic and Fivemiletown Goats Cheese Crumble

Wed, 12 April 2017

Derry Clarke: Rack of Lamb, Wild Garlic, Tomato, Olives, Peppers and Fivemiletown Goats Cheese Crumble with Port Jus.

 

1 Rack of Lamb (excess fat removed and French trimmed)

4 Plum Tomatoes (cut in half lengthways and oven dried on low heat)

2 Red Peppers

100g Black Olives

1 Large Handful Wild Garlic

100g Fivemiletown Goats Cheese

1 Bunch Rosemary

1 Bulb Garlic (cut in half)

100ml Good Chardonnay Vinegar

100ml Extra Virgin Olive Oil

100ml Chicken Stock

100 ml Port Wine

 

Cut peppers in half, remove seeds and place under grill skin-side up until skin blisters and blackens. Cool, remove skin, and cut into strips.

Mix Olive oil and vinegar in a bowl. Add peppers, tomato, olives and wild garlic, season with salt and pepper.

Season lamb rack with salt and pepper. Heat a pan and add a little vegetable oil. Brown both sides of the lamb. Add rosemary and garlic and place in an oven at 180 degrees for 10 minutes. Remove from oven, take lamb out of pan and keep warm.

Place pan over heat, add chicken stock and simmer for a few minutes. Add port and simmer until it has reduced by half. Strain.

Place pepper mix onto serving plates. Crumble the goats cheese over. Cut the rack into cutlets, place on top and spoon a little of the port jus over the lamb.