Today we did something a bit different but it was more out of necessity than design! The Epic Eggers' cooker is up the spout until later on this month so it means we can't use the oven indoors, even if we wanted to. Thank heaven for the BGE as we were able to create delicious herb-crusted rack of lamb with garlicky leek & potato bake with the minimum of effort.
serves 4
Whizz a slice of wholemeal bread with 2tbsp chopped fresh parsley, 2tbsp chopped fresh thyme and the chopped zest of 1 lemon.
Take 2 racks of lamb (6 bones per rack) and french-trim of all visible fat. Brush the meaty side with dijon mustard and coat this side with the breadcrumb mixture.
Thinly slice 500g new potatoes, slice and wash 1 leek and chop 1 clove garlic. Place all this into an ovenproof dish with 2tbsp plain flour, 150ml semi-skimmed milk and 250ml vegetable boullion (I used Swiss marigold) salt and pepper the mixture and then sprinkle over 15g grated parmesan cheese. We baked this on the egg, indirect at 400degF, for 30 minutes with foil on and then uncovered for a further 20 minutes.
Once the potatoes had started to brown and were almost cooked, we placed the lamb racks on the grill and cooked them to 140degF medium rare with the crumb having gone crispy. I rested the lamb in a cool box, wrapped in foil and a towel for 15 minutes while the veg was steaming and carved into cutlets before serving.
