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Roasted Rack and Braised Chump of Lamb
Makes 1 Serving
*3 oz. chump of lamb marinated in olive oil, thyme and rosemary
*60ml (approx. 1/4 cup) light chicken stock
*1 3-bone rack of lamb, trimmed
*5ml (1 teaspoon) honey mixed with 1 teaspoon of mustard
*10g (1/4 oz.) of mixed herbs blended with 1 slice of fresh bread
*15g (1/2 oz.) fennel, lightly braised
*40g (1 1/4 oz.) broad beans, blanched and peeled
*Olive oil
*1/4 oz. finely chopped shallots
*1/4 oz. crushed garlic
*1/4 oz. chopped mint
*Salt and pepper seasonings
1For the braised lamb, seal off quickly in a little olive oil in a solid cooking pan and then place in a roasting tin with the chicken stock. Cover with foil and cook in the oven at 155C degrees (300F degrees) for approximately 2 1/2 hours until very tender.
2When cooked, remove from the oven and cool on a rack; then store in the refrigerator. When ready to serve, gently reheat the chump in the cooking stock.
3Roast the rack of lamb to the required cooking, remove from the oven and add a good coating of honey and the herb crust and glaze gently under the grill.
4While the lamb is cooking, pan fry the fennel until golden and finish in the oven.
5To serve, place the fennel at one end of an oval plate and place the rack in the centre of the fennel. At the other end of the plate, add the broad beans that have been sauteed in a little olive oil, shallots, garlic and the herbs. Top the beans with the reheated chump and spoon over any remaining sauce. Season to taste.
6Garnish with some chervil or mixed herbs and serve.
  • Recipe can be multiplied as needed

Ben Purton, Chef de Cuisine, Rib Room & Oyster Bar, The Carlton Tower, London, England