- Rack of Lamb
- 20ml oil
- 30g butter, unsalted.
- Creamed Kale
- 500Ml Double Cream
- 3 Bay Leaves
- 1 Sprig Thyme
- 1 Garlic Clove
- 1 Head Of Kale
- Roasted Pumpkin 1 Small
Lamb with Creamed Kale and Roasted Pumpkin by Michael Wignall
Lamb with Creamed Kale and Roasted Pumpkin by Michael Wignall
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb with Creamed Kale and Roasted Pumpkin by Michael Wignall recipe below as tried and tested by our professional chefs. The recipe can be found in the latest ‘Signature Chefs’ recipe book for 2016/17. Get yourself a copy here: signaturechefs.co.uk/books/
Ingredients
Method
Choose the best end of the lamb – one rack will serve 4. Heat 20ml oil in a large pan, add the lamb and turn continuously until all sides are of golden colour. Add 30g unsalted butter to the pan and transfer all into a roasting dish.
Cook in a preheated oven 180°C for around 2-3 minutes. Turn the lamb and cook for a further 1-2 minutes depending on the size. Allow to rest for 10 minutes.
Place the cream in a pan with the thyme, bay and garlic and bring to the boil, reduce by half. Meanwhile, blanch the kale and refresh in cold water. Place the kale on a dry tea-towel and
squeeze out any excess water, now, finely slice the kale. Pass the cream mix through a fine sieve onto the kale and season to taste.
Remove the skin from the pumpkin and cut into 2cm deep slabs, colour both sides to the slab in a pan of foaming butter. Now place into an oven at 180°C and roast for 5 minutes, once roasted cook into 2cm cubes.
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