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Garlic and pine nut crusted best end of lamb with thyme gnocchi
Serves:
Ingredients
For the lamb
- 2 racks of lamb
- 60g pine nuts (Lamb Brand)
- 4 slices gluten-free bread (Golden Harvest)
- 4 cloves garlic
- 1 tbsp chopped parsley
- 50g salted butter
- 2 tbsp Dijon mustard
- Bunch spinach
- 2 cloves garlic
For the gnocchi
- 200g boiled potatoes
- 80g gluten-free flour
- 1/2 beaten egg
- 1 tbsp chopped thyme
- Knob salted butter
Method
To make the gnocchi, mix well all the ingredients together until a dough consistence season and roll in a long sausage on dusted flour. You may add more flour the potato mix if its too soft to roll. Cut the potatoes in small gnocchi and shallow fry just before serving. For the lamb, remove the bones off the lamb and on a preheated griddle pan grill the lamb from all sides until well sealed and remove from heat. Roast the garlic and pine nuts in the oven with a little olive oil and blend together with the bread, parsley, salt pepper and melted butter. Brush the lamb with mustard and cover with the bread. Finish in oven at 165`c with grill. Toss the spinach leaves in some butter and garlic and serve as a bed for the lamb
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