Rack of Lamb with Reform Sauce

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

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