Recipe kindly provided by The Old Bakery
Roasted Lincolnshire lamb rack, baked beetroot with lovage infused broad beans and arrabiata sauc
INGREDIENTS
4- 3 ribs rack of lincolnshire lamb
400kg of fresh broad beans shelled
2 tablespoons of chopped fresh lovage
250g salted butter
6 large raw beetroot
20ml sherry vinegar
1 teaspoon granulated sugar
salt to taste
SAUCE
1 small white onion chopped
1 fresh red chilli seedless and diced
250g of San Marzano (Plum) tomato
2 tablespoons of olive oil
4 cloves of garlic sliced
EGG SETUP
Set up the Egg for Indriect cooking with the Plate Setter in the legs up position and the stainless steel grid on top
Target Temperature is 180°C
METHOD
Scrub and wash the beetroot, season with salt and olive oil and wrap them individually with aluminium foil. Cook in the Egg with the inverted plate setter at 180°C for 40 minutes. When ready peel the skin off the beetroot and cut into wedges, toss with sherry vinegar and sugar.
To make the sauce, place the oil, onion and chilli in a deep base pan and cook on low for 3-4 minutes, add the garlic and cook for 2 minutes. Add the chopped tomato and 200ml of water and season with salt and pepper, cook on low for 30 minutes making sure to stir continuously.
Boil the broad beans in salted boiling water for 5 minutes, drain and deep in iced water. When cold peel the skin and discard.
Melt 100g butter add the broad beans and the lovage and season with salt, set aside to infuse.
Melt the rest of the butter and season the lamb rack with salt and pepper. Roast in the Egg at 220°C for 4-6 minutes.
