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

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.