Te Mana Lamb Rack with a Creamy Almond Sauce and Roasted Grapes
- 1 - 2 people Feeds
- 15m Prep time
- 20m Cook time
This is an unusual sauce for lamb based on the classic Spanish cold soup, ajo blanco. The sauce begins in the same way but veers off in a different direction once it is heated and finished with chives and creme fraiche. The sauce makes a really interesting accompaniment to lamb, and a change from the more common reduced wine sauces usually served.
- 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.