On Friday after work we made our way to Terroirs for a drink or two, and we managed to get a table in the basement even though we hadn’t booked and were only having drinks. Perfect! And our friends liked the place too.
When we got home we started cooking. We had bruschetta as a starter, followed by rack of lamb with a herb crust, pommes anna and red wine sauce.
Christopher made his lovely tarte tatin for dessert, and after that we were shattered and decided to go to bed, so we could have an early start the next day.
Herb-crusted rack of lamb, inspired by Gordon Ramsay’s recipe, serves 4
2 rack of lamb with 6 cutlets on each
1 sprig thyme
2 sprigs parsley
1 sprig rosmary
2 tbsp grated parmesan
4 tbsp breadcrumbs
1 tsp English mustard
Cut lines in the fat, and rub in salt and pepper. Sear the outsides of the racks in olive oil in an oven-proof pan. Put the pan in the oven for 15 mins, 200C. Mix the ingredients for the herb crust. Take the pan out of the oven and brush the lamb with mustard on one side, and sprinkle the herb mixture on top. Pat it to secure it. Put the lamb back in the oven for another 15 minutes. Leave the meat to cool a little before serving.