Saturday kitchen recipe from this morning

[shivvy]

I just caught a bit of a Rick stein recipe on Saturday Kitchen this morning but it doesn't seem to be on the website. Can't get much by googling either.
It was for a rack of lamb served on beans and peas in stock.
Does anyone know where to get the recipe?
Thanks.

[pinkgin]

http://homes.ninemsn....nd-caramelised-garlic
This is a Rick Stein recipe

[vodkancoke]

I can't find it either. That one you have posted pinkgin isn't the one that was on this morning. My Mum has some of his cookbooks. I will have a search tomorrow for you. Failing that, you can get Saturday Kitchen on catch-up and you can pause the recipe.

It looked a lovely recipe, one to try!

[shivvy]

Thanks for the link pinkgin but as vod says that isn't the recipe I was after unfortunately. The one I saw today was served with beans and peas.

That would be very kind of you to have a look in your Mums cookbooks vodkancoke. As you say, it looked absolutely gorgeous!

[vodkancoke]

Hi shivvy

Sorry it took so long to get back to you. I couldn't find the recipe in any of his books so I have re-watched Saturday Kitchen and fast forwarded until he came on. This is what he said he used:

1 rack of Welsh Saltmarsh Lamb, trimmed roast 20 min
Flageolet Beans....he didn't give a quantity!
2 finely chopped shallots
2 cloves garlic, crushed
Fresh Thyme (2-3 sprigs)
1 Bay Leaf
2 Peeled carrots
Peas
Olive oil
Fresh parsley chopped


Place beans in a pot with the shallots, garlic, thyme, bay leaf and carrots. Cover with water. Simmer gently and cook until the beans are soft. Strain them but keep the cooking liquid.
Put the beans back into the empty pot, slice the carrots into it and add some peas, olive oil and butter. Season with salt and pepper.
Season the lamb and roast at 180-200 for 20 mins
After 20 mins, place the rack of lamb on a warm place and cover to rest.
Pour the fat from the lamb away and place the tray on the hob. Add the cooking liquid from the beans into the pan and heat through. Strain into the bean mixture and put back on the heat and warm through. Add some chopped fresh parsley.
Carve the lamb and serve with the beans.

I am so sorry there are hardly any quantities but he kind of flies through it!

[shivvy]

Vodkancoke - how very kind of you to have taken the time to get the recipe for me. I never expected you to go to all that trouble . . . but I am very grateful that you did!

I will definately make it now - in fact I think I will pick up the ingredients today and do it tomorrow evening. Are you going to give it a go too?

Thanks again - very much appreciated.

shivvy xxx

[vodkancoke]

Hi Shivvy, it's no prob at all. I have so much time on my hands at the mo, I was happy to do it lol

I will try it, it's a lovely recipe and one for dinner parties too I think.

xx

[shivvy]

I'll let you know how it turns out vod!

[shivvy]

Hey vodkancoke - I tried this recipe tonight and really liked it.

I think I added too many peas, and the meat didn't give off too many juices so I might be tempted to add a little stock next time, but very nice indeed.

The lamb was lovely. I just seasoned it with s+p and bunged it in the oven without covering it for 20 mins and then wrapped it in foil to rest for 10 mins approx and it was really juicy and tender.

Let me know if you cook it, and thanks again for taking the time to get the recipe to me.

[vodkancoke]

Shivvy, I'm glad it turned out well for you. I am planning to make it for my Dad's birthday meal, he loves lamb. I will let you know x