Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

Roast lamb with garlic, baby aubergines and anya potatoes

lamb-racklrLamb – whether spiced and charred in the tandoor, coated with a herb crust and roasted, or simply sliced thinly and served in a sandwich with mustard, parsley and cucumber yoghurt – is a great meat for any time of year. This recipe, which pairs lamb with aubergine, is great for a roast lunch.

Serves:                         4 people
Preparation time:     15 minutes
Cooking time:            40 minutes, plus resting

Ingredients

2 racks of lamb, French-trimmed with scored fat
8 baby aubergines, cut in half lengthwise
1 bulb of fresh garlic (use aged if not available)
4 cloves of aged garlic
400g Anya potatoes, thinly sliced
4 turnips, trimmed and quartered
1 sprig of rosemary
3 tbsp capers
3 tbsp chopped parsley
Splash of Vermouth
Olive oil
Salt and pepper to season

Method

Heat the oven to 200°C and put the potatoes, turnips, garlic cloves, rosemary and aubergine in a roasting tray. Liberally shake around with olive oil, salt and pepper and put in the oven for 15 minutes.

  1. Meanwhile, heat a heavy pan and sear the lamb until the fat is golden and the meat is lightly browned. Season a little and place on top of the vegetables in the oven. Turn the heat down to 120°C and cook for around 20 minutes.
  2. Remove from the oven, take out the veg and lamb and leave to rest somewhere warm. Deglaze the roasting tray with the Vermouth and strain the juices into a jug.
  3. Dress the aubergine with parsley and capers and serve everything together. You can carve the lamb first if you prefer, but I think it looks great whole to carve at the table.

How to food style it

As well as tasting great, food needs to look good on the plate. Here are some tips to make yours sing:

  1. Serve it on a rustic board or square plate, preferably of a dark colour to create a contrast with the meat and garlic.
  2. Make your lamb look appetising and golden brown by ensuring you score and sear the meat. The French-trimmed white bones are also essential for making the meat the visual and appetising. Ensure they are wrapped in foil during the roasting.
  3. Finally, don’t overdo it – spread the ingredients out delicately, so that you can see each piece of food clearly. Put any extra vegetables in a bowl to the side.

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