Red Wine Balsamic Lamb Rack Pot Roast With Crushed Potato Recipes

ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
• Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
• Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
• Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
• Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
• Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

BALSAMIC BRAISED POT ROAST

Steps:

• Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.

RED WINE & BALSAMIC LAMB RACK POT ROAST WITH CRUSHED POTATO

Steps:

• For Pot Roast:.
• In a large heavy bottom pot, heat 2 - 3 tbsp of olive oil.
• Place lamb racks in fat down and leave for 4 - 5 minutes or until golden brow & caramelised.
• Turn and seal all sides of the rack.
• Throw in garlic cloves whole and bay leaves then add about 1 cup of the red wine vinegar and the balsamic vinegar and the red wine, keep over high heat. Use some aluminium foil and place inside the pot covering the roast but allowing some steam to escape around edges. Be careful, the fumes from the vinegar can really take your breath away!
• Cook over high heat for about 45 minutes but keep a close eye on it, do not allow to boil dry, use the remainder of the bottle of red wine vinegar to ensure it does not boil dry. The vinegar and fat from the lamb will emulsify and create a lovely rich thick sauce.
• Potato Crush.
• Boil potatoes skin on until cooked, drain and add about 1 tbsp butter and 1/2 cup milk and the spinach, using something solid like end of rolling pin crush the potatoes. Don't use a masher as you don't want to mash them too much. After crushing just stir to make sure spinach and butter is stirred though, season with P&S to taste.
• Also great served with broccolini on side.
• When you cut the rack it should still be a little rare drizzle a little of the sauce on the cutlets before serving and a garlic clove or 2 and a bay leaf on each looks great too.

RED WINE POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
• Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
• Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

ONE-PAN ROAST RACK OF LAMB & GREEN OLIVE POTATOES

Steps:

• Heat the oven to 210C/190C fan/gas 7. Generously season the lamb all over and heat the butter in a large ovenproof frying pan over a medium heat. Brown the lamb all over for 10-15 mins, especially the fat side. Remove and set aside on a plate.
• Put the pan back on the heat and fry the onion for 5-7 mins until softened, then add the garlic, anchovy (if using) and rosemary, and fry for 2 mins more. Carefully arrange the potatoes in the pan with the olives, season, then turn them over so they're fully coated in the mixture, then spread out in an even layer. Pour over the stock, then put in the oven for 30 mins until the potatoes start to crisp at the edges.
• Sit the lamb on top of the potatoes, fat-side up, and drizzle over any of the juices from the plate. Put the pan back in the oven for 20 mins for lamb that's rare, 25 mins for lamb that's pink but cooked through, and 30 mins for well done. When the lamb is done to your liking, lift onto a carving board and leave to rest for 10 mins. During this time, put the potatoes back in the oven to make them extra crisp. Cut the lamb into chops and serve with the potatoes, the cavolo nero and parsley & caper dressing (see 'goes well with', below).

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Steps:

• Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
• Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
• Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.