Lamb Rack, Creamy Almond Sauce & Roasted Grapes
Drogo
2
15 minutes
20 minutes
This rack of lamb recipe brings together tender, succulent lamb with a rich and unusual almond-based sauce and sweet roasted grapes. Inspired by the classic Spanish cold soup ajo blanco, the sauce offers a fresh twist on traditional sauces for lamb rack. Rather than the familiar reduced wine or jus-style accompaniment, the almond sauce creates a creamy, nutty contrast that beautifully complements the delicate flavour of the lamb.
The lamb with almond sauce is finished with crème fraîche and chives, adding a subtle tang and freshness to the luxurious lamb cream sauce. Sweet, caramelised roasted grapes provide another layer of flavour, balancing the richness of the lamb and creamy sauce. If you’re looking for an elegant yet different way to serve rack of lamb, this combination makes an impressive centrepiece for a dinner party or special occasion.
Ingredients
2 lamb racks
- 50g almonds
- 25g stale white bread (without crusts)
- Milk to moisten the bread
- 1/2 clove garlic, peeled
- 100ml ice cold water
- 500g seedless grapes
1/2 teaspoon sherry vinegar
1 tablespoon chives
1 tablespoon creme fraiche
Directions
Preheat the oven to 200C.
Heat a splash of oil in a frying pan and sear the lamb on all sides.
Place the lamb rack into an ovenproof dish. Toss the grapes with 1 tablespoon oil and add to the dish with the lamb. Cook in the oven for 17-20 minutes for pink lamb.
Place the white bread in a bowl and add just enough milk to moisten it.
Toast the almonds in a dry frying pan, taking care not to burn them.
Combine the almonds, milk-soaked bread and garlic in a blender and whizz together. Slowly add the water until smooth.
Transfer the sauce to a pan and warm through, then add the creme fraiche and season with salt and pepper. Add the chives.
Remove the lamb and continue cooking the grapes for a further 10 minutes while the lamb is resting.
Carve the lamb and serve with the sauce and grapes.
Ingredients you'll need
