Rack of Lamb with Reform Sauce

Name: Rack of Lamb with Reform Sauce
Yield: Serves 4
Ingredients: 30 g butter; fresh mint; 2 tblsp redcurrant jelly; 1 tblsp crushed juniper berries; rapeseed oil; 2 boiled egg whites; 150 g cooked pressed ox tongue; 1 tsp fresh chopped truffle, or a dash of white truffle oil; fresh white breadcrumbs; 2 fennel bulbs; flour; egg; 1 tsp crushed juniper berries; fresh rosemary; 300 ml lamb, or chicken stock; 2 star anise; 300 ml veal, or beef stock; 8 cornichons; salt & pepper; flat leaf parsley; 2 celery sticks; 2 carrots; 2 racks of lamb, French trimmed; 1 onion; ½ belly of mutton; 200 ml red wine; 2 shallots; 200 ml port; 2 oranges; 200 ml red wine vinegar

Roast Rack of Lamb with Mutton Fritter, Orange and Juniper Roast Fennel and Reform Sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

These mutton fritters need forward planning, but can also be served as a dish on their own or as a canapé. The Reform sauce is traditionally served with grilled chops, but works perfectly with rack of lamb. It’s thought to have originated at the Reform Club in London. There are numerous different recipes but mine is based on the Escoffier classic.

Ingredients

Main course

Ingredients

Method