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Wild thyme and pistachio rack of lamb with sweet potato and marsala reduction
Ingredients
For the lamb
- 1 rack of lamb
- 1 tbsp French mustard
- 3 slices French toast (Golden Harvest)
- 50g salted butter
- 1 tbsp thyme leaves
- 2 tbs chopped pistachios
- 2 cloves chopped garlic
- ½ glass marsala
- ½ glass brodu (Star)
You will also need
- 1 large sweet potato
- 1 knob butter
- 1 tbs chopped parsley
- 2 slices aubergine
- ½ leek
Method
In a preheated pan seal the lamb and remove from heat. Blend the bread in crumbs add the melted butter, pistachio and thyme leaves. Spread the mustard on the lamb and place the bread crust on, roast for few minutes until crust is browned. Brown lightly the chopped garlic add the marsala reduce by half than add the stock and reduce. Meanwhile, boil the potatoes until softened strain and crush with the butter and parsley. On a gridile pan, grill the aubergines and leeks until browned and season. Serve the rack of lamb on top of the grilled vegetables.
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