202 MEAT
RACK OF LAMB WITH WILD MUSHROOMS AND BUTTERBEAN MASH Hannah Miles lawyer turned cookbook author and 2007 finalist PREPARATION TIME 25 minutes
COOKING TIME 55 minutes
SERVES 2
MASTER TIP
SAVOY CABBAGE Savoy cabbage braised in chicken stock is the perfect accompaniment to this recipe. To make, heat 2 sprigs of rosemary and 2 chopped garlic cloves in 1 tbsp olive oil in a large saucepan. Add half a finely shredded Savoy cabbage and pan-fry for 5 minutes. Add 200ml (7fl oz) chicken stock and a small knob of butter and seasoning, then cover the pan and simmer for 5–8 minutes, until the cabbage is tender.
2 racks of lamb (4–6 ribs each), trimmed (see MasterTip, opposite) 2 tbsp olive oil 4 sprigs of thyme 3 sprigs of rosemary 3 garlic cloves, crushed 1 large banana shallot, peeled with the root still intact and cut into quarters 400g (14oz) exotic mushroom mix, roughly chopped 20g (3⁄4oz) dried porcini mushrooms, soaked for 20 minutes in port 250ml (8fl oz) full-bodied red wine 150ml (5fl oz) chicken stock (see MasterTip, p.21)
FOR THE RED WINE SAUCE
2 shallots, finely chopped 300ml (10fl oz) full-bodied red wine 400ml (14fl oz) beef stock 20g (3⁄4oz) butter salt and freshly ground black pepper FOR THE BUTTERBEAN MASH
410g can of cooked butterbeans 1 sprig of thyme 4 tbsp chicken stock 1 tbsp olive oil Savoy cabbage (optional, see MasterTip, left)
1 Preheat the oven to 180°C (350°F/Gas 4). In a large frying pan, heat half the olive oil with the herbs, garlic, and shallot for 2–3 minutes until the shallots have softened. Add the fresh mushrooms and cook over a low heat. Strain the dried mushrooms, finely chop, and add to the pan. Cook for about 5 minutes until they smell woody and earthy. 2 Add a third of the red wine and cook over a low heat for a few minutes. Season the mushrooms. Remove the rosemary and thyme sprigs, place the mushrooms in an ovenproof dish and set aside. 3 Season the lamb. Then heat the remaining oil in a frying pan and brown the lamb on all sides. Add the remaining red wine and cook off the alcohol. Place the lamb on top of the mushrooms and pour over the red wine juices. Add the stock and cook for 20–25 minutes for a medium finish. Remove from the oven and let it rest for 10 minutes. 4 To make the red wine sauce, simmer the shallots in the red wine for about 10 minutes until the wine has almost evaporated. Add the meat stock and simmer until the liquid has reduced to one-third. Strain, whisk in the butter and season with salt and pepper. 5 Simmer the butterbeans and thyme in the chicken stock for 5 minutes. Strain and remove the thyme and then mash the butterbeans with the olive oil and season with salt and pepper. 6 To assemble, carve the lamb ribs and present on a bed of the exotic mushrooms drizzled with the red wine sauce. Serve the Savoy cabbage, if using, and butterbean mash alongside.