The great thing about living in Eynsham is that I can walk into our local butchers and enjoy an animated conversation while we decide what to cook for a romantic St Valentine dinner. We decided on this dish, as lamb is synonymous with spring and spring is for lovers.
Two small racks of lamb might signify romance if they were cooked with the bones interlocking. The spinach was chosen for colour and because it signifies strength; and the little heart shaped potatoes were added just for fun, as were the white hats placed on the bones.
To serve 2 people you will need:
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2 small racks of lamb, bones scraped clean
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4oz (100g) baby spinach leaves
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One large potato, sliced then shaped with heart shaped cutter
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Oil to fry potatoes
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Glass of red wine for the gravy sauce and same amount of stock
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Desert spoon of flour
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Salt and freshly ground black peppercorns to season.
Method:
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Turn the oven to 220°C / 425°F or gas mark 7 and only place the racks of lamb linked together into the oven on a baking tray when this temperature has been reached.
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Season with salt and freshly ground black peppercorn before placing in the oven.
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Allow 20 minutes at this temperature, then take the oven down to 190°C / 375°F or gas mark 5, allowing a further 20 minutes per lb (450g) once the first 20 minutes is up.
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Remove from the oven and allow the meat to rest while you wilt the spinach and fry the little heart shaped potatoes in hot oil until brown.
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Make the gravy by adding a dessert spoon of flour to the residue in the roasting pan and stir until it begins to brown.
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Toss in a glass of red wine and a glass of stock, stir and season, bring to boiling point and reduce by a third.
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Put the dish together as illustrated and open the champagne.