Ingredienser:

1-2 lamb racks
1 tablespoon rape oil
18 g butter
1 fennel 
100 g shiitake mushrooms 
150 g Hokkaido pumpkin
50 g sugar
0.5 dl household vinegar                                              
1 jar of SAMSØ SYLTEFABRIKs DRUEAGURKER (gherkins)
1 bundle fresh thyme 
Salt
Pepper

Rack of lamb with Samsø potatoes, fennel, shiitake mushrooms, home pickled hokkaido pumpkin with thyme and gherkin relish with mint

SERVINGS: 4

PREPARATION TIME: 30 MIN.

Home pickled hokkaido pumpkin

Boil sugar, household vinegar and water with sprigs of thyme. Clean hokkaido pumpkins with a brush, cut them in two and remove seeds with a ladle. Cut into thin slices, perhaps using a mandolin iron. Bring slices of Hokkaido pumpkins and pickle juice up to boiling point and leave to draw for and hour or so before serving.

Rack of lamb

Pre-heat oven to 200°C.

Trim fat and sinew off the lamb rack. Strip meat from ribs. Score the rack lightly on the surface and brown in a pan with a bit of butter and rape oil.

Finish in oven, approx. 20 minutes at 200°C.  If available, use a meat thermometer to check core temperature , 56°C for rare and 63°C for medium rare. Let the rack rest for 10 minutes before cutting into chops and season with freshly ground pepper and salt.

 

Samsø potatoes

Drain and rinse Samsø potatoes before browning in a pan with a little butter and rape oil.  As an option, season with fresh thyme or chop the green fennel top and add to the meat. Season with freshly ground pepper and salt.

Fennel

While the lamb rack is resting, quarter fennel and cook the pieces tender in lightly salted water.

Shiitake mushrooms

Brush mushrooms clean and cut off the stalks. Save the stalks to make stock (shiitake stalks can be kept in  fridge for a week. Will last longer in freezer but must be blanched before freezing)

Mushrooms must be fried at high temperatures to make them sing. Season with freshly ground pepper and salt.

Gherkin relish with mint

Blend the gherkins with fresh mint just before serving.