Ep 19 Annie and Lloyd: Lamb Rack with Green Olive Gremolata and Pommes Dauphines
Prep: 25 mins
Cook: 45 mins
- 500g potatoes, peeled
- Salt and pepper, to season
- 2 eggs
- 40g unsalted butter, diced
- 75g (½ cup) plain flour
- 4 x 4-cutlet lamb racks
- Vegetable oil, to deep-fry
- ½ cup finely chopped parsley
- 2 tsp finely grated lemon zest
- 1 garlic clove, crushed
- 1 tbs lemon juice
- 70g (½ cup) pitted green olives, finely chopped
- To make gremolata, combine all ingredients in a bowl. Set aside until required.
- Place potatoes in a saucepan of cold water, bring to the boil and cook for 35 minutes or until tender. Drain. Pass potatoes through a ricer, then season with salt and pepper. Cool slightly, then stir in one of the eggs.
- Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop pommes dauphine into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
- Bring butter and 125ml (½ cup) water to a boil in a saucepan. Remove from heat and add flour. Stir vigorously until a dough forms. Return dough to a pan over low heat and cook, stirring, for 3-4 minutes or until firm. Transfer to a bowl to cool. Beat in remaining egg until dough is smooth and shiny. Stir in potato mixture.
- Shape 2 tablespoons of mixture into rounds or quenelles.
- Preheat oven to 220C.
- Preheat a lightly oiled frying pan over medium-high heat. Add lamb, fat side down, and cook for 5 minutes or until browned. Transfer to an oven tray.
- Roast for 10 minutes. Remove from oven and stand, lightly covered with foil, for 10 minutes to rest.
- Divide lamb racks among serving plates. Serve with pommes dauphine with gremolata to the side.