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Eat the Seasons - December 2016


Fruits & Nuts
Apples (Egremont, Russet, Blenheim Orange, Orleans Reinette), Chestnuts, Clementines, Cranberries, Pears, Satsumas, Tangerines
Vegetables & Herbs
Beetroot, Brussels Sprouts, Cauliflower, Celeriac, Celery, Chicory, Jerusalem Artichokes, Kale, Leeks, Parsnips, Potatoes, Pumpkins, Red Cabbage, Sweed, Turnips
Meat & Game
Duck, Goose, Grouse, Guinea Fowl, Hare, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon
Fish & Shellfish
Brill, Clams, Haddock, Halibut, Hake, John Dory, Lemon Sole, Monkfish, Mussels, Oysters (Native & Rock), Plaice, Scallops, Sea Bass, Turbot

Pistachio-Crusted Rack of Lamb with Pancetta & Smoky Roasted Potatoes

Serves 4

Ingredients

For the Lamb

  • 1⅓ cup unsalted pistachios
  • 1 tablespoon chopped thyme
  • 1 ½ teaspoons chopped rosemary
  • cup Filippo Berio Extra Virgin Olive Oil
  • Pinch salt
  • Pinch freshly ground black pepper
  • 1½lb rack of lamb, frenched (8 chops)
  • 6 ounces thinly sliced pancetta or bacon
  • 6 scallions, white and tender (green part only)
  • ⅓ cup unsalted pistachios shelled
  • 1 tablespoon chopped thyme
  • 1½ teaspoons chopped rosemary

  

Method:

  • Preheat the oven to 400°F (200°C)
  • In the bowl of a mini processor, finely chop the pistachios with the thyme and rosemary. Add half of the olive oil and process to a paste; season with salt and pepper. Scrape half of the pistachio paste into a small bowl and stir in the remaining olive oil.
  • Coat the lamb with half of the remaining pistachio paste.
  • Wrap the pancetta slices around the lamb, between the bones, leaving the bones exposed. Spread the remaining pistachio paste over the pancetta and set the rack in a small roasting pan.
  • Roast the rack for about 30-40 minutes, or until an instant-read thermometer inserted in the centre of the meat registers 145° for medium to well done.
  • Ensure top is crusted
  • Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.
  • Meanwhile, spoon 1 teaspoon of the rendered pancetta fat from the roasting pan into a medium skillet and heat until shimmering.
  • Add the scallions and cook over a high heat until softened and browned in spots, about 4 minutes.
  • Carve the lamb rack into four 2 chop servings and transfer them to plates along with the scallions.
  • Drizzle the pistachio pesto all around and serve right away.

Ingredients for the Smoky Roasted Potatoes

  • 1 sweet potato
  • 1 white potato (suitable for baking)
  • ½ cup olive oil
  • 1 teaspoon smoked paprika
  • Pinch smoked paprika for dusting
  • 1 teaspoon garlic finely chopped
  • 1 teaspoon fresh rosemary
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt

 

Method

  •  Preheat oven to 375°F (190°C) and line a large baking sheet (or two, depending on size) with heavy-duty aluminum foil.
  •  Chop sweet and russet potatoes into 1½” pieces. Place in large mixing bowl. Add olive oil to potatoes in bowl and toss well. Add sweet smoked paprika, rosemary, garlic, salt and pepper to bowl and mix until spices are evenly distributed.
  •  Arrange potatoes in a single layer on baking sheet(s). Bake until potatoes are golden brown and crisp, about 1 hour. About halfway through cooking, flip the potato pieces to ensure even browning. Remove from oven and let rest for about 10 minutes. Sprinkle with ½ teaspoon smoked paprika and serve.

 

Enjoy!