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

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.