Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

• 2 large racks of Lamb cut in half with 3 bones per serving
• Salt
• Pepper
• Olive Oil

Ingredients for the Crust:

• 4 slices of stale bread made into crumbs.
• 7 Tbs. grated parmesan (roughly 1/2 a cup)
• Sprig parsley
• Sprig thyme
• Sprig coriander
• Sprig rosemary
• 2 tablespoons English mustard (dijon)
• splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère. I will add the other soon and update this post with it’s link.

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Gordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.

His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.

Ingredients:

• 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
• 1 sprig thyme
• 2 sprigs rosemary
• 3 crushed cloves of garlic
• 2 garlic cloves, peeled and finely chopped
• 2 large onions, peeled and sliced
• 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
• salt & pepper
• olive oil

Directions:

Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.

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Method

1. Preheat the oven to 200˚C.

2. Cut the fennel bulb into sixths (or quarters if the bulbs are small). Place on a non-stick baking tray, lined with foil and drizzle over a little olive oil followed by an equal amount of balsamic vinegar. Roast for approximately 20 minutes until the fennel is tender and beginning to caramelise. When ready to serve remove from oven and drizzle with a tbsp of the vinaigrette.

3. In the meantime gently heat a pan of stock and add the thyme, rosemary, garlic and a pinch of salt. Add the seasoned chicken breasts and poach over a very gentle heat for approx 6 mins. Remove the chicken breasts and drain. Reserve some of the cooking liquor. Pat the chicken breasts dry and season.

4. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 – 6 minutes. Finally add a little butter and the thyme leaves to the chicken together with a ladleful of the reserved cooking liqueur. Baste the meat for the final minute of cooking to keep it tender. Remove from the heat, keep warm while resting.

5. Mix the haricot beans and the olives together. Pour the mustard vinaigrette over the haricot bean salad and toss to coat. In a separate bowl toss the spinach and basil with a drizzle of the vinaigrette.

6. Place a handful of the spinach on a plate, top with the fennel and beans. Slice each chicken breast in half horizontally and place on the top of the salad, spoon over a final drizzle of the vinaigrette and serve.

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Method

1. Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly sauté the veal on both sides (you may have to do this in batches if your pan isn’t big enough) remove the meat and set aside to rest. Keep warm.

2. Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and sauté for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.

3. Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and sauté for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.

4. To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.

5. Spoon the sautéed vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.

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Method

1. Heat the oven to 190˚C/Gas 5. Cut a greaseproof paper circle slightly larger than a heavy-based ovenproof pan or a cast-iron casserole. Snip a small hole in the middle of the paper to serve as a steam vent.

2. Heat the pan with the oil, add the onions, garlic, lemon, thyme leaves, chorizo, cayenne pepper, saffron and chilli for 4-6 minutes until they begin to soften. Add the cinnamon stick and rice and stir well to toast the rice for a couple of minutes. Season with salt and pepper and pour in the hot stock and bring to the boil. Cover with the greaseproof paper and transfer the pan to the oven.

3. After 10-15 minutes, take the pan out of the oven, lift the greaseproof paper and scatter over the prawns, basil and chervil leaves. Re-cover with the greaseproof paper and return to the oven for 4-5 minutes until the rice is tender and the prawns are just cooked through and opaque. Remove from the oven and leave to stand for about 5 minutes before lifting off the paper.

4. Fork through the rice to distribute the prawns evenly, and remove the cinnamon stick. Check the seasoning and serve immediately.

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Method

1. Bring a pan of water to the boil. Lightly score a cross at the top and base of each tomato then lower them into the boiling water for 15-20 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Once cooled, peel off the skins of the tomato and roughly chop the flesh. Set aside.

2. Heat the oil in a medium saucepan and add the onion, ginger and garlic. Add a pinch of salt and some pepper and sweat for 4-5 minutes until the onion begins to soften. Add the chillies, fenugreek, bay leaf, turmeric and cumin and cook for another 3-4 minutes. Tip in the chopped tomatoes and tomato pure and stir well.

3. Pour in the coconut milk and use the tin to measure out an equal amount of water. Add this to the pan and bring to a simmer. Cook gently for about 15-20 minutes until the tomatoes are very soft and have broken down.

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Method

1. Soak the tamarind in the hot water for 20 minutes; using your hands break the block down into smaller pieces first. Once softened, strain the mixture through a fine sieve and discard the husks and seeds.

2. Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.

3. Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine pure. Scrape the pure into a bowl and mix in the tamarind extract. Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency). Cool completely, store in the fridge and eat within 3 days.

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Method

1. Cut the beef into thin strips and put it into a large dish with half the chilli powder, the chilli flakes, dried mango powder, ginger and some seasoning. Add the coconut oil, if using, and mix well. Let the meat marinate for 15-20 minutes before cooking.

2. Heat a tablespoon of oil in a pan and add the onion, chillies, remaining chilli powder and a pinch of salt. Cook, stirring every now and then, for 5-6 minutes until the onion is soft and translucent. Add the sugar and fry for a few more minutes until the onion begins to caramelise. Add the lime juice and take the pan off the heat.

3. Heat 5cm of oil in a deep pan until hot. Toss the beef in the flour until evenly coated then deep-fry in batches for 2-3 minutes until brown and crisp. Drain on a plate lined with kitchen paper. When all the beef has been cooked, toss the strips with the onion mixture and sliced chilli. Transfer to a warm plate and serve immediately.

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Method

1. Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.

2. Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.

3. For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma. Stir in the tomato pure and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

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Method

1. Preheat oven to 200°C/gas 6.

2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.

3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.

4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.

5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.

6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.

7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.

8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.

9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.

10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

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