Roasted lamb rack with wilted Swiss chard, hasselback potatoes and ruby port jus

Roasted lamb rack with wilted Swiss chard, hasselback potatoes and ruby
port jus

Ingredients

For the lamb rack and port jus
1 frenched lamb rack
2 cloves of garlic
1 sprig of rosemary
500 ml chicken stock
200 ml ruby port

For the Swiss chard
200 g Swiss chard
1 small shallot
1 tsp Sherry vinegar
Pepper and salt
Olive oil

For the Hasselback potatoes
500 g young potatoes
2 cloves of garlic
10 g rosemary
Maldon salt
Olive oil

Method

For the hasselback potatoes
1. Wash the potatoes and carve them till about 3/4 deep into as many
slices as you can. Place them on a baking tray and drizzle with olive
oil and a sprinkle of salt. Roast in the oven at 200°C for about 45
minutes until golden brown. Lower the temperature to 180°C.
2. Chop the garlic and rosemary and place them on top of the potatoes. Add
another sprinkle of Maldon salt, some more olive oil. Bake for 5
minutes till the garlic is golden brown.

For the Swiss chard
1. Wash and dry the Swiss chard and chop the shallot. Cut the big leaves in half.
2. Place a non-stick pan over medium heat. Add olive oil and the
chopped shallots. Sweat the shallots till translucent, and then add the
Swiss chard. Sauté until the leaves are tender and finish with a drop
of Sherry vinegar and salt.

For the lamb rack and port jus
1. Clean up the lamb rack and score the fat with the point of your
knife. Season with oil, pepper and salt.
2. Place a non-stick pan over medium heat and sear the lamb rack on
the fat side. Sear until the fat is completely rendered down and
golden brown. Lower the heat, remove the excess fat from the pan
and add the butter. Roast on all sides for 3-5 minutes. Add the garlic
and rosemary, and baste the meat in this aromatic butter.
3. Remove the rack from the pan and onto an oven tray. Leave to rest
for 5-7 minutes.
4. Add the Port wine to the pan and reduce it by half. Add the stock
and reduce till you have a thick jus left. Strain the jus into a small
saucepan and reserve for serving.
5. Finish cooking the lamb in the oven at 180°C till a core of 56°C.
Remove from the oven and leave to rest for a minimum of 5-7 minutes.
Use your food thermometer to check that you have reached the right
temperature. The final core temperature should be between 58°C
and 60°C.

To finish
Place the hasselback potatoes in the oven to heat up. Warm the Swiss
chard and the port jus. Carve the lamb rack and start plating
the chard. Add the potatoes, lamb cutlets and finish with the port jus.