Two racks of lamb (about three to four cutlets each), Ask the butcher to “french” it for you
1 Egg, Lightly beaten
1 tablespoon Rosemary, finely chopped
1 tablespoon Thyme, finely chopped
½ cup Parmesan cheese, finely grated
½ cup Bread crumbs
12 Cherry Tomatoes, Cut in half
½ Red onion, Medium sized, cut into broad strips
2 cloves Garlic, peeled and left whole
1 twig Thyme
1 twig Rosemary
Reserved tomato juice and insides
Salt and pepper for seasoning
Samp and beans
2 cups Samp and beans, Soaked overnight and cooked until soft
- Samp and beans: These take a really long time to cook, so it should be soaked overnight first. Then it should be cooked for a few hours until soft. Alternatively, it could be cooked overnight in a slow cooker.
- The rack of lamb: Cover the bones with aluminum foil. Mix the cheese, bread crumbs and chopped herbs on a plate. Lightly whisk the egg and mix with the dry ingredients on the plate. Season the meat with salt and pepper and cover with the crust. Place on a baking tray crust side up, in an oven pre-heated to 200 degrees. Cook for 35 minutes for medium-rare, or longer if you like your meat more cooked. Remove from oven and set aside to rest.
- Confit tomatoes: Cut the tomatoes in half and scoop out all inside flesh, juice and pips. Save these for the dressing. Line a tray lined with aluminum foil and add about two tablespoons of olive oil. Season with salt and black pepper. Add the herbs, whole garlic cloves and the onion slices and drizzle with more oilve oil. Place in an oven and cook at 160 degrees for about an hour and a half. Check regularly to make sure that it does not burn.:
- The dressing: add about one-and-a-half times as much olive oil as tomato juice, pips and flesh. If need more, add the juice and flesh of more tomatoes. Season with salt and pepper, add the pinch of sugar and cook in a pan until the mixture has reduced and starts to thicken. Stir in a few of the cooked onion slices from the confit and some of the garlic. use this mixture to dress the samp and beans.