Shepherd's Pie
For this classic dish, Anja Auer layers minced lamb, mashed potatoes, veggies and cheese. As you'd...
Tender Pink Rack of Lamb with Asparagus and Hollandaise
Rack of lamb, cooked until pink and tender, and served with asparagus and hollandaise, is a celebration of spring on a plate.
For the hollandaise sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | butter |
| 3 | egg yolks | |
| 3 | tablespoon(s) | water |
| 1 | tablespoon(s) | lemon juice |
| salt | ||
| white pepper | ||
| cayenne pepper | ||
For the vegetables
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | potatoes, peeled and halved |
| 250 | g | white asparagus, trimmed |
| 250 | g | green asparagus, trimmed |
| 2 | tablespoon(s) | butter |
| 1 | handful | parsley leaves, to serve |
For the lamb
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | 6-rib lamb racks | |
| 1 | twigs | rosemary |
| 2 | garlic cloves, crushed | |
| 2 | tablespoon(s) | vegetable oil |
- For the hollandaise, gently melt the butter in a heavy-based pan.
- Put the egg yolks, water, lemon juice and a little salt in a medium heatproof bowl and set the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water).
- Whisk until the mixture is foamy and has doubled in volume. Remove the bowl from the pan.
- Gradually whisk in the melted butter, beginning with 1 teaspoon, then adding by the tablespoon until all the butter is incorporated. Season to taste with salt, pepper and cayenne.
- For the vegetables, boil the potatoes in a pan of salted water for 20–25 minutes until tender when tested with the tip of a sharp knife. Strain and toss in a pan with 1 tablespoon butter and season with salt. Keep warm and garnish with the parsley before serving.
- Briefly blanch the asparagus in a pan of salted water. Rinse in cold water, then cut into bite-sized pieces. Just before serving the lamb, briefly fry the asparagus pieces in a pan with the remaining butter.
- For the lamb, heat the oven to 160°C. Season the lamb racks with salt. Heat the oil in a heavy-based ovenproof pan. When hot, add the lamb racks and sear all over to give a brown crust, 3–4 minutes. Towards the end, add the rosemary and crushed garlic.
- Transfer the pan to the oven and cook until the lamb reaches a core temperature of 58°C when tested with a digital probe thermometer (this should take 8–10 minutes).
- Allow the lamb to rest while you finish the vegetables. Serve the lamb sliced into chops with the vegetables and hollandaise.
