Recipe: Tom Booton’s Rack of Lamb
Tom Booton shares his rack of lamb recipe.
By Felicity Carter
The talented Tom Booton is Head Chef of The Grill at The Dorchester, and impressively, he’s the youngest chef in the restaurant’s history. Known for dishes that don the best of British produce, this lamb dish perfectly exudes his signature approach where the classic meets the contemporary. Here, a rack of lamb is combined with the freshness of peas and courgette, then there’s a zing thanks to the preserved lemon, and it’s finished with the saltiness courtesy of the olives and feta cheese.
Recipe: Rack of Lamb with Pea, Courgette, Preserved Lemon, Olive and Feta
- 1 lamb rack
- 500g fresh English peas
- 3 green courgettes
- 25g butter
- 30g double cream
- 5g basil
- 10 pitted Nocellara olives
- 3 cubes of feta
- 1 sliced preserved lemon
- Rapeseed oil
- Sea salt and pepper
- Preheat oven to 180C. Slice two courgettes thinly and add into a hot pan to sweat down for 2 minutes with no colour, then add in butter, cream and basil. Cook for three more minutes on low heat then transfer into a food blender and blitz for two minutes until smooth.
- Pod the peas, bring a large pot of water to the boil and season generously with salt. Ready a bowl of ice water to cool down the peas. Blanch the peas for 45 seconds – 1 minute, when ready put straight into ice water to cool, drain and refrigerate ready to use.
- Bring the lamb rack to room temp before cooking, season well, place into a cold pan fat side down and melt the fat slowly on a low heat (tip: drain off the lamb fat and save for roasties). After 40 minutes, turn up the heat to caramelize all around the rack. Pop in oven for 4 minutes, rest for 30 minutes with garlic and rosemary if you’ve got any.
- In a bowl mix the peas, thinly sliced remaining courgette, feta, lemon and quartered olives together and dress with rapeseed oil, salt, pepper and basil.
- Spoon the courgette purée onto the base of the plate, add the mix salad, then place the sliced lamb rack on top.