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Rivington Grill’s Herb and Prune Crusted Rack of Lamb with Bubble and Squeak and Rosemary Skewered Kidneys

Made at Rivington | Serves 4

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For the lamb
2 racks of lamb, French trimmed
Herb Crust
6 teaspoons English mustard
30g butter
60g white breadcrumbs
Zest of 1 lemon
70g dried chopped dates/prunes
2 tsp chopped garlic
A handful of mint leaves
A handful of curly leaf parsley
Salt and pepper

 

For the bubble & squeak
180g dry mashed potato
50g peas
50g cabbage
50g chopped leeks
50g chopped carrots
Worcestershire sauce
Celery salt
Salt and pepper

For the rosemary skewered kidneys
4 lamb’s kidneys
A strong stalk of rosemary

Method
For the lamb, put all the herb crust ingredients into a bowl, except the mustard. Sear the lamb in a hot heavy based pan and allow to colour.  Once this has been done coat the racks with the mustard and cover with the herb crust mixture.  Roast in the oven at 180°C for 10-12 minutes (medium rare).

For the bubble and squeak, chop and blanch all the vegetables.  Mix them with the mashed potato, Worcestershire sauce and celery salt and form into round patties. Pan-fry them to a golden brown colour, then place in an oven at 180°C for 5 minutes.

To make the rosemary skewered kidneys, take the rosemary stalk and strip of its lower leaves. Cut the kidney in half length ways (removing any of the fat and sinew) and then in half again. Carefully skewer the kidneys with the rosemary to form a small ‘kebab’ and sear in a hot pan (cook for longer for well done).

To serve
Once the meat has been allowed to rest, slice off 3 cutlets from the rack.  Arrange the cutlets around the bubble and squeak on a plate and rest the kidney skewer on the cutlets.

 

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