In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #Eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

This dish was created as part of our Isle of Wight Garlic Collection.

RACK OF LAMB WITH CARAMELISED GARLIC POTATOES

CHRIS BARTLETT #eatsouth

This recipe will forever be known to us as Roast Ram Lack – thanks to a discussion about it on Zoom with friends and a couple of glasses of wine!

A Rick Stein recipe, we found it on The Happy Foodie website.

As well as using Isle of Wight Garlic, our lamb racks came from Hadlows Butchers in Titchfield in Hampshire, proper traditional family butchers in an historic village where you can park outside.  It’s owned by dad Derek and son Ade and with a keen eye on quality above all else and who always have time for a chat with the customer. Say hello from us if you pop in to see them.

We used Desiree potatoes rather than new and they were amazing. Popped in the oven while the lamb rested so they crisped up on the edges.

The potatoes and the vegetables came from the Fruit & Veg Shop in Lee-on-Solent. So delicious – unlike anything you can buy in the supermarkets.

#buylocal #buysouth

INGREDIENTS

• 2 x racks of lamb, each weighing about 500 g, trimmed and chined, and the chine bone removed
• Salt and freshly ground black pepper

For the crushed potatoes with slowly caramelised garlic:

• 2 x heads garlic (IOW of course!)
• 25g butter
• 1 tbsp olive oil
• 100ml chicken stock
• 750g new potatoes (although we used Desiree and they were amazing!)
• 15g chopped flat-leaf parsley

For the garlic gravy:

• 50ml chicken stock
• ½ tsp lemon juice
• 10g butter

METHOD

Pre-heat the oven to 230°C/Gas Mark 8

Peel the garlic cloves and put them into a small pan with butter and olive oil. Sauté gently until just starting to colour, then add the chicken stock, press a sheet of crumpled wet greaseproof paper down onto the top of them and leave to cook very gently for 15 minutes.

Meanwhile, put the potatoes into a pan of well-salted water (1 tsp per 600ml), bring to the boil and simmer for 15-20 minutes until tender.

Season the lamb with salt and pepper, put them into a small roasting tin and roast for 25 minutes. Remove the lamb from the oven, cover tightly with foil and leave somewhere warm to rest for up to 10 minutes.

Lift the soft, caramelized garlic out of its cooking juices onto a board and coarsely chop. Drain the potatoes well, return them to the pan and gently crush each one up against the side of the pan with the back of a fork until it just bursts open. Add two-thirds of the garlic, the chopped parsley and a little seasoning and lightly mix.

For the garlic gravy, return the pan of garlic cooking juices to a high heat, add the chicken stock, lemon juice and remaining garlic and boil rapidly until reduced slightly. Whisk in the butter and season to taste.

Carve into cutlets. Spoon the crushed potatoes into the centre of 4 warmed plates and rest the cutlets alongside. Spoon around the garlic gravy and serve.