Rack of lamb with salsify, seasonal greens and a port reduction

Luxurious racks of lamb are served with salsify, a lesser-known root vegetable, and a rich port sauce.

Ingredients

For the racks of lamb
  • 4 x four-bone rack of lamb
  • salt and freshly ground black pepper
  • 75g/2½oz unsalted butter
For the port reduction
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 50ml/2fl oz red wine vinegar
  • 150ml/5fl oz red wine
  • pinch sugar
For the sautéed salsify
  • 75g/2½oz unsalted butter
  • 200g/7oz salsify, peeled and cut into 2cm/1in batons (keep in a bowl of acidulated water to prevent browning)
For the seasonal greens
  • 50g/1¾oz unsalted butter
  • 200g/7oz seasonal greens, sliced

Preparation method

  1. For the racks of lamb, preheat the oven to 200C/400F/Gas 6.

  2. Season the lamb with salt and freshly ground black pepper. Heat an ovenproof pan until hot, add the butter and, when foaming, add the lamb skin-side down and cook for 1-2 minutes.

  3. Turn the lamb over and fry on the other side for 30 seconds. Then place the meat, bone-side down, into a roasting tin. Place in the oven for 12-18 minutes, or until cooked to your liking. Remove the lamb from the oven and leave it to rest in a warm place for five minutes.

  4. For the port reduction, bring all of the port reduction ingredients to the boil in a saucepan, then reduce the heat and simmer the mixture until it has thickened to a light syrup, about 5-8 minutes. Strain the mixture into a clean pan and discard the red onion and garlic.

  5. For the sautéed salsify, add the butter to a hot pan. When melted add the salsify and stir-fry for 3-4 minutes, or until tender and golden-brown.

  6. For the seasonal greens, heat a frying pan until medium-hot. Add the butter, seasonal greens and 50ml/1¾fl oz water. Cook gently until the greens are tender. Season to taste with salt and black pepper.

  7. To serve, place a rack of lamb, some seasonal greens and salsify on serving plates and pour the reduction around the plate and over the lamb.

Required techniques

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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