To make the leek sauce, shred and blanch for a second in boiling water. Drain and refresh in cold water, to halt cooking. Heat the butter in a pan, add the shallots and cook until softened but not coloured. Add the white wine and stock, bring to the boil and reduce to about
To make the herb crust, mix the breadcrumbs and chopped herbs together.
Add the sherry vinegar to the pan, bring to the boil and reduce to about
To serve, place the leek sauce on heated dinner plates and pour the sherry vinegar sauce around. Carve the racks of lamb and place 3 cutlets on each plate. Baby leeks cooked in red wine make a delicious accompaniment.
© 1995 Kit Chapman. All rights reserved.