Rack of Lamb with Red Wine and Berry Reduction, Roasted New Potatoes, and Creamed Greens

Indulge in the flavours of Rhug Estate with this exquisite Rack of Lamb with Red Wine & Berry Reduction. This recipe, crafted by Head Chef Mat Wallis at Cafe Rhug, is a testament to the estate’s commitment to exceptional culinary experiences. As part of Love Lamb Week, we’re excited to share this delectable dish with you. Savour the tender lamb, the rich red wine sauce, and the comforting flavours of roasted potatoes and creamed greens. It’s a perfect choice for a special occasion or a weeknight dinner.

For the Rack of Lamb:

• 1 Rack of Lamb (approximately 8 ribs)
• Sea Salt
• Freshly Ground Black Pepper
• Olive Oil for searing

For the Roasted New Potatoes:

• 500g New Potatoes
• Sea Salt
• Freshly Ground Black Pepper
• Dried Mixed Herbs or Fresh Rosemary & Thyme
• Fresh Garlic (4-5 cloves or to taste, crushed)
• Balsamic Glaze

For the Red Wine & Berry Reduction:

• 3 Medium Shallots, finely diced
• 50g Frozen Berry Mix
• 50ml Red Wine
• 30g Unsalted Butter
• 15g Sugar
• Sea Salt & Freshly Ground Black Pepper to taste

For the Creamed Greens:

• 100g Frozen Peas
• 1 Whole Leek, finely shredded or diced
• 100g Savoy Cabbage, finely shredded or diced
• 40g Unsalted Butter
• 100ml Double Cream
• Sea Salt & Freshly Ground Black Pepper to taste

1. Prepare the Roasted New Potatoes:

Preheat your oven to 220°C (430°F).

Par-boil the new potatoes in generously salted water until soft

Drain the potatoes and toss in olive oil. Season with sea salt, freshly ground black pepper, and your choice of dried mixed herbs or fresh rosemary and thyme.

Arrange the potatoes in a single layer on a baking tray. Drizzle with balsamic glaze and add the crushed garlic cloves.

Roast in the preheated oven for 15-20 minutes, or until golden and crispy.

2. Prepare the Rack of Lamb:

Preheat your oven to 180°C (350°F).

Season the rack of lamb generously with sea salt and freshly ground black pepper.

In a hot pan, sear the lamb on all sides until golden brown.

Transfer the seared lamb to the oven and roast until the internal temperature reaches 52°C (about 10-15 minutes for medium).

Remove from the oven and let the lamb rest for as long as it was cooked before slicing.

3. Prepare the Red Wine & Berry Reduction:

In a saucepan, melt the butter over low heat and add the finely diced shallots. Sauté until soft and translucent.

Add the red wine and berry mix to the pan, stirring well.

Season with sugar, sea salt, and freshly ground black pepper. Allow the mixture to simmer and reduce until it reaches your desired consistency.

4. Prepare the Creamed Greens:

In a large frying pan, melt the butter over medium heat.

Add the shredded leek, savoy cabbage, and frozen peas to the pan. Season with sea salt and freshly ground black pepper.

Sauté until the vegetables are al-dente, then add the double cream.

Continue to cook until the cream thickens and coats the vegetables.

5. Assemble the Dish:

Slice the rested rack of lamb into individual ribs.

Plate the lamb alongside the roasted new potatoes, creamed greens red wine and berry reduction and serve