Easter Rack of Lamb with Potato Puree

For the potato puree:
Put potatoes in a large pot of cool salted water, then put over high heat and bring to a boil. Once boiling, cook potatoes for a further 10–15 minutes until cooked through, then drain.

Push cooked potatoes through a moulin or a ricer to puree. If you don’t have either, you could push the potato through a sieve or just mash them with a potato masher.

If you haven’t already, transfer the pureed potato back in the pot, then put over low-medium heat. Add butter and cream bit by bit at a time, stirring through until well-incorporated on each occasion.

Once you have a nice rich mixture, season to taste with salt and pepper. Turn heat off and set aside.

For the rack of lamb:
Preheat oven to 220ºC (425ºF). Season lamb all over with salt and pepper.

Preheat a large ovenproof frying pan or pot over high heat. Add oil and sear lamb for a couple of minutes on both sides until it has a nice golden colour.

Lay breadcrumbs, rosemary and a pinch of salt and pepper out on a plate and mix together. Roll the seared lamb on breadcrumb mixture and coat it.

Get tin foil, cut into individual squares and wrap around each bone to prevent them from burning in the oven (watch the video in the post if you are confused). Put the rack of lamb back in the pan, then cook in preheated oven for 20–25 minutes.

Take lamb out of oven, then put a tea towel over the handle of the pan to remind you that it’s hot. Transfer the rack of lamb to a board and cover with tin foil to let it rest. Do not wash the pan!

For the sauce:
Put the pan you used to cook the rack of lamb over medium heat. Add onions and fry for about 5 minutes, stirring occasionally. You should notice the onions clean up the bottom of the pan as they fry.

Add cornflour and stir through. Add whine and cook out the alcohol. Add stock, bring up to to a boil on high heat, then turn heat down and simmer for about 5 minutes.

Reheat potato puree and slice the lamb. Serve and enjoy!