Rack of lamb with lentils & Jack-by-the-hedge sauce
This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
- Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
- While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
- Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.
JACK-BY-THE-HEDGE
Also known as garlic mustard or hedge garlic, Jack-by-the-hedge is a type of wild cabbage with a mild garlic flavour. It can be found in abundance between April and June in hedgerows, woodlands or even in the domestic garden. As well as sauces, the leaves can also be wilted like spinach, and the peppery-tasting white flowers are delicious in salads. Like all foraged edibles that are 'dog height', pick sensibly and wash well before using.
PER SERVING
748 kcalories, protein 37g, carbohydrate 28g, fat 54 g, saturated fat 18g, fibre 6g, sugar 5g, salt 0.7 g
Recipe from Good Food magazine, May 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2137637/
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 1 tbsp rapeseed or vegetable oil
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
FOR THE SAUCE
- 50g/ 2oz Jack-by-the-hedge , picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
Buy ingredients
Search Good Food
Potato gratins with garlic & red Leicester
Red Leicester gives these gratins a sharp flavour and brilliant colour - an ideal side dish if you're entertaining friends
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 1 tbsp rapeseed or vegetable oil
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 1 celery stick, finely chopped
- 1 thyme sprig
- 1 bay leaf
- 200g/ 7oz puy lentils
- 500ml/ 18fl oz chicken stock
- 2 racks of lamb (about 320g/11½oz each), trimmed
- knob of butter
- 1 tsp English mustard
FOR THE SAUCE
- 50g/ 2oz Jack-by-the-hedge , picked and washed or wild garlic leaves
- 150ml/ ¼ pint olive oil
- juice ½ lemon
PER SERVING
748 kcalories, protein 37g, carbohydrate 28g, fat 54 g, saturated fat 18g, fibre 6g, sugar 5g, salt 0.7 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
