Lamb Rack with Dried Fish, White Wine, and Potatoes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

The beef broth should be unsalted, as the dried fish contains a considerable amount of salt. It's better to add salt to the sauce afterward to avoid an overdose of saltiness.

Ingredients

Lamb Neck Fillet - 1½ kg
Spanish onions - 1 head
Garlic - 6 cloves
Celery salt - 1 stalk
Onion - 1 head
Carrot - 1 piece
Parsley - 0.7 oz
Mustard Greens - 1 tablespoon
Butter - 1.8 oz
Ghee - 1.8 oz
Vegetable Oil - 0 fl oz
Dried Chekhon fish - 1 piece
Campbell's Beef Broth - 7 fl oz
33% Cream - 3 fl oz
Dry White Wine - 7 fl oz
Salt - to taste
Potato - 2 lbs
Rosemary - 1 stalk
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the lamb rack of any membranes and excess fat. Heat vegetable oil in a hot skillet and sear the lamb rack on all sides until golden brown. Remove the meat from the skillet, and in the rendered fat, sauté coarsely chopped onions, carrots, and celery until browned. Then, return the meat and vegetables to an oven preheated to 356°F (350 degrees Fahrenheit) for fifteen minutes.

Step 2

Boil the potatoes in their skins in salted water until tender, then heat clarified butter in a skillet with rosemary leaves and sauté the potatoes, sliced thickly, until golden brown.

Step 3

In a skillet, melt the butter and sauté the finely chopped red onion in it. When the onion becomes soft, add the minced garlic. Cook, stirring, for two to three minutes, then pour in the beef broth and wine, bringing it to a boil. Reduce the heat, add the finely chopped fillet of dried fish to the skillet, and simmer for thirty minutes until thickened. Afterwards, stir in the cream and mustard, cooking and whisking the sauce. Once the sauce starts to thicken, add salt and pepper, along with the finely chopped parsley, and let it cook for another minute before removing from the heat. Serve the lamb with the sauce and potatoes.