ROAST RACK OF LAMB WITH TOMATO AND RAISIN RELISH, SOUFFLÉD POTATO PATTIES AND A WARM FRENCH BEAN VINAIGRETTE (serves 2)
one 6-bone rack of lamb, bones trimmed but with a layer of fat left on250g tomatoes, skinned, seeded and chopped
1tbs capers, chopped
oil for greasing
200g French beans
2 shallots, finely chopped
1 tbs olive oil
2 tbs red wine
1 tbs red wine vinegar
15 g toasted flaked almonds
Set oven to 200C and grease 4 compartments of a muffin tin.
Peel, boil and mash the potato.
Trim the bones of the lamb, leaving a layer of fat over the meat, and cut it into two 3-bone portions.
Score the lamb fat finely and sear in a very hot pan, then transfer to the oven and roast for 10 mins at 200 C then 30 mins at 160C. Allow to rest for 10 mins.
Put tomato and raisins in a pan and cook together very gently until tomato is pulpy
Separate the egg and beat the yolk into the mash, with the capers and plenty seasoning. Whisk the white and beat one spoonful of it into the potato to slacken, then fold the potato mixture into the egg white and spoon into muffin tins. Bake at 160C for 20-25 minutes until risen and golden.
Cook the beans according to preference (I like mine more well done than is fashionable!) then drain. Gently fry the shallot in olive oil until soft, then add wine and reduce until almost evaporated. Stir in vinegar and mustard and season well, then heat through, then toss drained beans in the mixture.
Serve beans topped with flaked almonds, with one potato pattie, a spoonful of tomato relish and the roast lamb.
I chose these ingredients because at the time we had potatoes, tomatoes and French beans in the garden and I knew I could buy lovely locally sourced lamb and free range eggs at a local farm shop – once I had those, the other ingredients were all in my storecupboard and went naturally with those I had chosen.