⁣Method:
1. Sous vide cook the lamb at 55° for one hour.[SMFC1]
2. Preheat the oven to 180°C/Gas mark 4 to cook the gnocci.
3. Place the potatoes on a baking tray and bake until cooked through.
4. Once the potatoes are cooked, scoop out the flesh, put it through a ricer, and set aside
to cool.
5. Put the flour and egg in a separate mixing bowl and add the potato once it has cooled.
Mix into a dough and add the basil, season.
6. Roll the gnocchi dough into a long sausage on a lightly floured surface, before
cutting into individual gnocchi and blanching in boiling water for 2 minutes.
Set aside until ready to serve.
7. To make the herb crust, blend all ingredients except the mustard until bright
green, then place in a tray.
8. Preheat the oven to 200°C/Gas mark 6.
9. In a large hot sauté pan, add a tablespoon of olive oil and the seasoned lamb racks, fat side down. Allow them to develop a colour and then turn them over, ensuring all sides are evenly coloured.
10. Spread the mustard on the lamb and press into the crust.
11. Return to being fat side down and place in the pre-heated oven for 12 -15 minutes. Then remove from the oven and rest. Heat the same pan and add the white wine to deglaze and reduce to 2 tbs.
12. Reduce the CHEF:registered: All Natural Lamb stock by half and add the anchovies, tomato and
spring onions.
13. While the lamb cooks, prepare the chargrilled vegetables. In a small pan warm 30ml of
the olive oil with the garlic, tomato sauce and thyme until it starts to sizzle. Remove from the heat and season with the salt.
14. Toss the vegetables with the remaining 20ml of olive oil and season. In a very hot
chargrill pan, sear them until cooked. Cut into small pieces and place in the flavoured oil to marinade.
15. To serve, reheat the vegetables in the oven. Carve the lamb into 2 pieces and drizzle with some of the resting juices.