How to Cook Classic Rack of Lamb - Lisa Allen & Kenny Atkinson

for my classic rock alarm I'm doing herb-crusted we've got our matei toes and green beans and there's lovely Madeira sauce fantastic well-made classic is obviously whole roasted rack of lamb beautiful fondant materials please pudding some glares baby carrots Kenny kicks off his classic dish with the sauce or jus for his lamb in his palm Lisa I've got some lamb trimmings or some carrots and some shallots garlic it's bigger rose money so you want that room if you have Rose me alarm just enough to acknowledge beard in heaven really little bit smaller pure just to bring to bring the whole thing together and also sweeten up the source of this fresh tomatoes if she just dis heaters there's a lot of natural ability to the source stuff I'm going bitter and I've got a few white peppercorns gonna go there as well good quality drinking red wine whilst the wine reduces Kenny makes a start on his peas pudding got shallots garlic sweat down a little bit of butter to that he had smoked streaky bacon classic combination yeah and green split peas that have been soaked overnight chicken stock and Lisa steer that in and we're gonna bring up to the boil and just slowly reduce it down until the peas the butter the stock will all emulsified together and we get a nice thick paste pudding with the peas pudding cooking away it's time for Kenny's fondant potatoes he starts by cutting his potatoes into rounds so the fondant potato is actually a very classic thing you know we just don't know what we're in the Russian Foreign Affairs exactly cold butter so what you want to do the other potatoes on top time good pinch of salt a couple of cloves of garlic once we heat then what I want to do lisa is bringing that butter up to a foreman point yep and get the beer stir potatoes nice and golden you want to flip them over add a touch of water and there's keep Saudi breathing you know until they're the potatoes I just about cooked whilst his potatoes cook Kenny add some land stock to the base of his source which is now reduced and then it's time to prepare the rack of lamb to me rock lamb cooking perfect it's got this elegant wow factor he lightly scores the fat seasoned it with salt and pepper then Sears the rack on all sides in a hot pan making sure it gets nice and golden brown all over the burner it is because there's nothing whispering then burns of blush and burns him again buckskin se dong I'm gonna put a little bit of the garlic in there Lisa yep that was Hope flavor the fat and some rosemary in there as well Kenny's lamb goes into the oven for 12 to 15 minutes then he just has to turn his fondant potatoes what elation for me here's a nice and girly and it's over to Lisa to get cracking with her rack of lamb so basically this time cuz we put a herb crust on there I'm taking the fat off completely yeah so that Chris will go really crispy and you won't get our fat coming here once the fat has been removed Lisa seasons the lamb with salt and pepper then put into a hot pan just for like two or three minutes just the ceiling once golden brown it needs to rest while Lisa gets on with the herb crust using fresh white becomes in the food processor she blitz his sliced white bread into crumbs and add some herbs in the mixer so far I've got the the chervil and the parsley and then just a little bit of thyme in there as well it's a tiny bit of salt okay so he's seen there that the herds are all you know incorporated into the breadcrumbs now going the lovely green color she then leaves the breadcrumbs to dry out slightly so why are you wanna try the hardly sir it helps him because then you don't want a big clump to go on the back right back so for me it's just to drown the bread out a little bit so you can start even coating over the land right last thing you want is in one area a big mass of breadcrumbs and then the other one not at all to server that I'm gonna do grass and potatoes so in here I've got cream milk and garlic yeah I'm just gonna fish it off with a little bit of nutmeg and some black pepper well I've done it's just brought it to the boil I'll let the garlic infused into the cream Lisa uses a mandolin to get nice even slices of potato be sure to always use a guard at home she seasons the slices with salt and starts layering them in the pot okay so they cream and milk mix that we brought to the boil just gonna pour it over your potatoes it's not a trickle all you're done yeah this goes right into the middle what you want to do is make sure that it's all really incorporated wish a good press down so I'll do is before put Mineo village to spoil the top just cuz you don't want like cream to brown too early yeah and then for the last ten minutes of cooking we'll just take the foil off it for a minute at the gratin goes into the oven at 130 degrees for 35 minutes meanwhile it's time to herb cross the lamb so take a look wait dijon more so you can use any mustard attempt for the Dijon so it's a little bit milder than english all right make sure you coat it you know quite well and that luck is a any agent for the contest ticket as well we'll know yeah definitely just roll back and forth the main part of this bear is its to make sure you've got a really even crust onto it once the lamb has an even coating of herb crust lisa also covers the bones in foil to prevent burning and gets it in the oven about 12 to 14 minutes yeah again it's preferable isn't it to what you want it cooked you want it medium or people like it a little bit more well done yeah ideally pink it is the best feeling yeah I think so he can't be a bit of pink lamken exact Kenny is convinced his rack of lamb with Pease pudding and fondant potatoes will blow the judges away while Lisa thinks her herb-crusted rack of lamb with gratin potatoes and Madeira sauce is a surefire winner but which classic dish will our judges think is perfect you

Channel: Perfect

Views: 53,593

Rating: 4.8315787 out of 5

Keywords: Perfect, Cooking, food, Recipe, Kitchen, Restaurant, Lisa Allen, Kenny Atkinson, Rack of Lamb, Classic

Id: eJ8VTPYNXVE

Length: 6min 40sec (400 seconds)

Published: Wed Jul 03 2013