Caxton magazines staffMiranda and Christophe Dubois of L’Epis Dore French Bakery and Cafe, enjoy entertaining friends at long lunches that are simple yet delicious
INGREDIENTS
- 500g lamb bones
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 15ml olive oil
- 2 tomatoes, chopped
- 15ml tomato paste
- 1litre water
- 100g fresh thyme
- 3 cloves garlic
- 2,5kg rack of lamb
- 30g butter
- salt and black pepper
METHOD
1. Preheat the oven to 230°C. Roast the bones, carrots and half the onion in the oven for 30 minutes until brown in colour. Heat the oil in a pan and add the remaining onion and fry for 4–5 minutes. Stir in the chopped tomatoes, tomato paste, water, lamb bones and roasted vegetables.
2. Bring to the boil and add the thyme leaves and garlic and simmer for 2 hours. Once the stock has reduced by two thirds, discard the bones and thyme stems and purée the liquid and vegetables together. Pass the stock through a sieve and set aside.
3. Preheat the oven to 230°C. Place the rack of lamb in a roasting tray skin side down and roast for 20 minutes, before turning over and roasting it for a further 20 minutes. Increase the cooking time, if you prefer well-cooked meat.
4. Place the thyme stock in pan with the butter. Season, heat through and whisk to give a rich, glossy jus. Serve with the lamb.
This recipe serves 8.
Lamb pictured with seasonal vegetables and pan-fried polenta cakes.
