Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6
For the rack of lamb
- 1 x six-bone rack of lamb, fat trimmed and cross-scored
- 2 tbsp Madeira
- 1 garlic clove
- 2 rosemary sprigs
- salt and freshly ground black pepper
For the butternut squash quiche
- 1 butternut squash, peeled and diced
- 1 red onion, quartered
- 6 sage leaves
- 1 x 10-12cm/4-5in readymade savoury pastry case
- 3 free-range eggs, beaten
- 200ml/7fl oz double cream
- 200ml/7fl oz whole milk
- 50g/1¾oz Gruyère cheese, grated
- salt and freshly ground black pepper
For the remoulade
- 1 head celery, julienned
- 2 tbsp olive oil
- 1 tsp wholegrain mustard
- 6 fresh dill sprigs, chopped
- ½ lemon, juice only
For the dressing
- 1 garlic clove, crushed
- 2 tsp sherry vinegar
- 1 anchovy fillet, finely chopped
- 1 tbsp olive oil
Method
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For the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Season the lamb with salt and pepper and roast in the oven with the rosemary and garlic for 20–30 minutes, or until cooked to your liking. Deglaze with the Madeira over a high heat, then set aside to rest.
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For the butternut squash quiche, heat a little olive oil in an ovenproof frying pan and cook the squash, onion and sage for 5 minutes, then place in the oven for 10 minutes, until cooked through. Place the mixture in the readymade pastry case in a quiche tin. Mix together the eggs, cream, milk and cheese in a bowl. Season with salt and pepper and pour into the pastry case. Bake for 25–35 minutes or until golden and just set.
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For the remoulade, combine all of the ingredients in a bowl.
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For the dressing, place all of the ingredients in a bowl and stir in the lamb juices.
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Serve the rack of lamb with slices of quiche, the remoulade and the dressing poured over the top.
