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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 19 Annie and Lloyd: Lamb Rack with Green Olive Gremolata and Pommes Dauphines


Watch MKR on TV2 and TVNZ OnDemand

 

Prep: 25 mins

Cook: 45 mins

Serves: 4

 

Ingredients

  • 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

 

Gremolata

  • 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

 

Method

  1. To make gremolata, combine all ingredients in a bowl. Set aside until required.
  1. 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.
  2. 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.
  1. 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.
  2. Shape 2 tablespoons of mixture into rounds or quenelles.
  3. Preheat oven to 220C.
  4. 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. 
  5. Roast for 10 minutes. Remove from oven and stand, lightly covered with foil, for 10 minutes to rest.
  1. Divide lamb racks among serving plates. Serve with pommes dauphine with gremolata to the side.

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