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Te Mana Lamb Rack with a Creamy Almond Sauce and Roasted Grapes

  • Feeds 1 - 2 people
  • Prep time 15m
  • Cook time 20m

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.

  1. Preheat the oven to 200C.
  2. Heat a splash of oil in a frying pan and sear the lamb on all sides.
  3. 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.
  4. Place the white bread in a bowl and add just enough milk to moisten it.
  5. Toast the almonds in a dry frying pan, taking care not to burn them.
  6. Combine the almonds, milk-soaked bread and garlic in a blender and whizz together. Slowly add the water until smooth.
  7. Transfer the sauce to a pan and warm through, then add the creme fraiche and season with salt and pepper. Add the chives.
  8. Remove the lamb and continue cooking the grapes for a further 10 minutes while the lamb is resting.
  9. Carve the lamb and serve with the sauce and grapes.

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