Panko and parmesan coated lamb racks with mashed potato and red wine sauce

Lamb is not the most traditional Scandinavian food, although it is definitely available. But in the south where I am from, the land is used more to grow crops than keep cattle on, and further up cows and pigs seem to be the way more represented than lamb. It’s not like in England where you see the while little things on every empty part of land.

This recipe is an adaptation from this Nigella recipe, so now it is perfect to me. Using panko breadcrumbs make the coating very crusty and as long as you have good quality meat this dish is a winner. I prefer to eat my lamb racks rare, and that is the method described in the recipe below. If you prefer yours pink or well done even, just heat up the oil a bit less and cook the meat for longer.

Panko and parmesan coates lamb racks, serves 2

5-6 lamb rack cutlets

2 eggs

200 ml panko

50 ml grated parmesan

salt, black pepper, 1 tsp dried Italian herbs

500 ml vegetable oil

Beat the eggs in a bowl. Mix panko, parmesan and spices in another bowl. Cut the large line of fat off each cutlet. Pour the oil into a sauté pan and heat it up until very hot. Dip the meat, one at the time, in first the beaten egg than the panko mixture to coat it all around. Place two or so at the time in the pan. FRy for about 40 seconds to a minute on each side. Turn when it is nice in colour and crisp. Leave on kitchen towel to drain from excess fat.

Mashed potatoes, serves 2

500 g potatoes like Maris Piper or King Edward

50-100 ml milk

70 g butter

salt, white pepper

Peel the potatoes and cut into smallish pieces (smaller pieces equal less cooking time). Cover with water (just about) add salt and bring to the boil. Once boiling lower the heat to medium heat and cook with the lid half on until very soft. Drain from water and mash with a masher. Add milk (start with the lower amount) and butter. Season. Mash properly to avoid lumps.

Red wine sauce, serves 2

200 ml red wine

2 tbsp balsamic vinegar

150 ml cream

1 garlic clove, pressed

1 tbsp soy sauce

salt, white pepper

2 tsp sugar or a mild chilli sauce for sweetness

colouring agent

Add wine and vinegar to a sauce pan and bring to the boil. Reduce for about 10 minutes. Add cream, soy , garlic and the something sweet. Bring to the boil and season with salt and pepper. Colour a light brown.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s