Roasted rack of lamb, red lentil, cabbage, Paris butter

Wine pairing

2012 Josef Chromy Pinot Noir

Ingredients  

Paris butter
240g soft unsalted butter
1 teasp curry powder
3 tblsp chopped shallots
2 pc minced garlic cloves
3 sprig chopped thyme
30ml white wine
2 egg yolks
1 tblsp chopped parsley
0.5 tblsp chopped capers
1 tblsp chopped gherkins
Juice of one lemon
0.5 teasp cayenne pepper

Parsnip puree
700g-800g parsnips
250ml chicken stock
250ml light milk
Salt and pepper

Other items for the dish
2 lamb racks, frenched
Half a red cabbage
150g red lentils
Small bottle of vino cotto, or aged balsamic vinegar
1 bunch watercress or wild rocket  

For the Paris butter, sweat the shallots, garlic and thyme leaves until soft then deglaze the pan with white wine. Combine all ingredients in a large bowl and mix well. For storage, its easiest to roll the butter into logs wrapped in greaseproof paper or cling film. You can make the butter far in advance and freeze to use over many meals.

To prepare the lamb, its best to get them already frenched (trimmed) to save yourself the preparation time and it will help with the presentation. You will also need a temperature probe to make sure it's cooked to a perfect pink medium.

Season the lamb with salt and pepper and, in a frypan, seal the outsides in a little olive oil. Once nice and golden, place on an oven tray and bake at 180 degrees until the internal temperature is 53 degrees Celsius. Rest for at least 15 minutes before you serve.

To make the cabbage and lentil braise, slice the cabbage as finely as you can. Cook in olive oil on a medium heat until the cabbage loses its moisture but still has a little bit of bite to it. In a pot of boiling water, cook the lentil for 2 minutes.  Drain well and mix with the cabbage. Season this mix with salt and pepper and leave the lid on the pot until you’re ready to serve.