A lovely recipe to share for 2 people.
Ingredients
- 1 rack of lamb, French trimmed
- Dijon mustard
- Black pepper
- A small glass of red wine
Method
Preheat the ESSE to 200C/ESSE dial reading middle of HOT. Brush the lamb all over with the mustard and season with black pepper. Roast in the oven with steam vent closed for 20 minutes or more depending on how you like your lamb cooked. Allow to rest for 10 minutes before carving into cutlets.
For the bubble and squeak
Ingredients
- 1 large floury potatoes, peeled
- 100g spring greens
- 30g butter
- Salt and freshly ground black pepper
Method
- Put the potatoes into a saucepan, cover with salted water and bring to the boil and simmer until tender.
- Steam the spring greens, wash and drizzle with olive oil and cook direct on the hotplate with the lid closed for a few minutes until just tender.
- Drain the potatoes and mash them. Leave too cool.
- Chop up the steamed greens and add to the potatoes with lots of seasoning. Make into round shapes.
- Melt the butter over a medium heat and then add the potato cakes. Press down and cook until a golden crust has formed on the underside. Turn over and cook the other side until golden. Serve with the lamb.
Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen.
