Rack of lamb, gnocchi and Provençal vegetables
Give your Sunday lunch a flavourful twist with homemade gnocchi and Provençal vegetables.
Ingredients
For the gnocchi
- 250g/9oz baked potato, warm
- 50²µ/1¾´Ç³ú plain flour, sieved, plus extra for rolling out
- 10g/¼oz finely grated Parmesan cheese
- ½ free-range egg yolk
- salt and freshly ground black pepper
- 1 tbsp chopped chives
- 1tbsp chopped flatleaf parsley
- olive oil
For the pesto
- ¼ bunch basil
- 150²µ/5½´Ç³ú baby spinach
- ¼ garlic clove, finely chopped
- 15²µ/½´Ç³ú pine nuts, lightly toasted
- 5 tbsp olive oil
- pinch grated lemon zest (optional)
For the Lamb
- 4 x 3-bone rack of lamb (about 300g/10½oz each)
- 1 tsp olive oil
- 10g/¼oz unsalted butter
- 1 sprig thyme
- 1 garlic clove
For the vegetables
- 2 baby aubergines, halved lengthways
- 1 yellow courgette, chopped into medium sized discs
- 250g/9oz cherry tomatoes, skinned
- 150²µ/5½´Ç³ú wild garlic leaves
- sherry vinegar, to taste
- 3 tsp olive oil
Method
For the gnocchi, pass the potato through a fine sieve and mix with all the other ingredients.
Season with salt and pepper and then knead into a smooth ball using the extra flour. Roll into a long sausage shape and then cut into small pillow shapes.
Heat some water until it is gently simmering. Add the gnocchi, and a bit of olive oil. Once the gnocchi have risen to the surface of the water, put them into some cold water to refresh. Drain on a cloth and set aside.
For the pesto, blanch the basil in boiling water, pat dry, then blend with all of the other ingredients, except the lemon zest, for 30-45 seconds. Season with salt and pepper and add the lemon zest, if using.
For the lamb, preheat the oven to 170C/150C Fan/Gas 3½.
Put the lamb in a large ovenproof pan with the oil and heat to render down the fat. Colour nicely all over and add the butter, thyme and garlic. Put in the oven for 6-8 minutes and then remove and leave to rest. Reheat in the oven for 3 minutes and then slice into chops.
For the vegetables, score the aubergine with a knife and sprinkle with a little salt and leave for 3-4 minutes to remove the moisture.
Heat a pan, add the olive oil and fry the aubergines until soft, add the courgettes and let them colour a little. Add a drizzle of sherry vinegar. Finally add the tomatoes, wild garlic leaves and some pesto. Add a little water and season. All vegetables should have a slight bite to them and be well coated in the pesto.
To serve, put the vegetables and gnocchi in the centre of a large serving plate and top with the lamb and a little more pesto.
