Lamb Rack, Spring Vegetables & Almond Skordalia

First make the Skordalia

• Step 1, lightly roast almonds ;
• Step 2, Remove crust from bread & soak in milk for a few minutes then squeeze out excess milk;
• Step 3, in a food processor blitz garlic, nuts & bread till smooth;
• Step 4, Add in egg yolk, salt & pepper lemon juice;
• Step 5, with the motor running at medium speed slowly pour in oil like making a mayonnaise.

Next prepare the vegetables

• • Wash vegetables trim & peel then cut into even shapes & sizes.
  • Place in a saucepan with 50ml of chicken stock & a little salt & pepper put on a lid & place over medium heat & simmer until almost cooked, remove the lid & continue cooking so that the stock will reduce, when cooked add the torn mint leaves & a dash of olive oil. Cover & keep warm.
  • Pre Heat oven to 200c.

While the Vegetables are cooking:

• Season the lamb and in a hot heavy based pan with a little olive oil brown on all sides, turn so the bones are underneath & place in a hot oven for8 to9 minutes for medium or longer depending for on your required doneness, remove to a warm place to rest. pour any oil from the pan & add the white wine, boil rapidly to reduce & dissolve any nice caramelized lamb juices left in the pan. now add the tomato paste & the remaining chicken stock & reduce to a sauce like consistency

To Serve

Slice the lamb through the bones & place on 4 plates place a spoon of Skordalia on top, place the vegetable around & pour over a little of the sauce.