1 rack of lamb, French trimmed
300g Charlotte potatoes
50g mixed chard
Salt and pepper
Knob of butter
For the sauce:
250ml red wine
500ml beef stock
3 shallots, sliced
3 cloves garlic, crushed and chopped
Knob of butter
Remove rack of lamb from fridge 30 minutes before cooking to allow to come up to room temperature. Season with salt and pepper and preheat oven to 190°C.
Prepare the kale by removing the stalks then finely slicing. Slice the chard then mix together with the watercress and kale in a bowl.
For the potatoes, take a wooden spoon and place each potato in turn into the bowl of the spoon. Slice along the potato horizontally at about 3mm intervals. Place a baking tray on a moderate heat on the hob and add the 50g of butter and a drizzle of olive oil. Heat until sizzling, then place the potatoes into the tray, sliced side down. Carefully put the hot tray into the oven for 40 minutes, turning the potatoes halfway through the cooking time.
Meanwhile, sear the rack of lamb in a heavy-based frying pan on a high heat, fat-side first, ensuring that all sides are golden brown. Place the lamb into the oven on a roasting tray and cook for 15 minutes before removing from the oven. Check the cooking of the meat by inserting a metal skewer close to the bone in the centre of the rack, the skewer should feel warm to the touch for pink lamb. If the skewer feels cold then return the lamb to the oven for a further five minutes before checking again. For well done, cook until the skewer feels hot to the touch. Once the lamb is done to your liking remove from the oven and allow to rest for at least five minutes.
To make the sauce, fry the shallots and garlic in the butter until caramelised. Add the red wine, then simmer until reduced to a syrup. Add the beef stock and continue to simmer until the sauce has reached the desired consistency. Strain through a fine mesh sieve and return to the heat while you cook the winter vegetables.
Finally, heat a knob of butter in a large saucepan over a medium heat. Toss in the prepared veg with a pinch of salt and pepper and saute until softened.
Slice the rested lamb into cutlets and serve with the potatoes, vegetables and a good drizzle of red wine sauce.