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Roast rack of lamb with saffron, onions and Madeira

The BBC Good Food show is back in Harrogate from May 5th – 7th! This ultimate Spring day out highlights the very best of Yorkshire’s delicious food and drink. Attend book signings, watch live demonstrations and taste your way around 100’s of artisan and independent producers. Be entertained by some of the best names in the business appearances such as Michel Roux Jr and Tom Kerridge.

On May 5th experience close up action as Tom and Michel cook live on stage in the elegant surroundings of the Royal Hall, Harrogate which will be integrated into a spectacular gourmet dining experience. Each course will be paired with the perfect wine. For more information please click here!

To get you into the Good Food spirit, impress your family by trying out this fantastic recipe which will be served as the main course at the Michelin masterclass and dinner.

160617_GFSummer_1320Roast rack of lamb with saffron, onions & Madeira

SERVES 4

2 tbsp olive oil

24 button onions, peeled

1 tsp cumin seeds

3 garlic cloves, finely chopped

½ red chilli, deseeded

4 plum tomatoes, peeled, deseeded & chopped

80ml Madeira

2 pinches of saffron

100ml orange juice

200ml lamb or chicken stock

100g butter, plus extra for greasing

4 lamb rumps, each about 200g

Heat 1 tbsp of the olive oil in a pan, add the onions and cook for 3-4 mins, until beginning to brown. Stir in the cumin seeds, garlic, chilli and tomatoes.

Add the Madeira and saffron, bring to the boil then add the orange juice and stock. Season with salt and pepper then cover with a disc of baking paper, greased with butter.

Reduce the heat and simmer gently until the onions are tender. Remove the onions and set aside on a plate. Discard the chilli. Bring the liquid to the boil and continue boiling until reduced by half. Remove from the heat and set aside.

Heat the oven to 200C/fan 180C/gas 6. Heat the remaining 1 tbsp olive oil in an ovenproof frying pan, over a high heat. Season the lamb generously all over with with salt and pepper and add to the pan. Cook for 1–2 mins to colour.

Add the butter and when foaming, transfer the pan to the oven and cook for 10 mins (for pink), turning the lamb after 5 mins.

Remove the lamb from pan and leave to rest in a warm place for 10 mins. Return the pan to the heat and stir in the reduced stock. Add the onions to the pan to reheat

Carve the lamb into slices and serve with the sauce and cracked wheat or couscous.

 This recipe has been developed by Michel Roux Jr.

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