Rack of lamb in adobo with trinxat


  • Serves 6 people

  • 2 lamb racks (about 600gm each, with 8 cutlets), French trimmed
  • 6 garlic cloves
  • 15 gm ground cumin
  • 120 ml extra-virgin olive oil
  • 15 gm sweet paprika
  • 15 gm ground dried thyme
  • 15 gm black peppercorns, cracked
  • 4 fresh bay leaves, torn
  • Trinxat
  • 200 gm waxy potatoes (about 2), such as pink eye or desiree
  • 400 gm Savoy cabbage (about ΒΌ), coarsely chopped
  • 50 ml olive oil
  • 50 gm pancetta, thinly sliced
  • 1 black pudding, skin removed, crumbled (see note)
  • 20 gm large black olives, such as manzanilla, pitted
01   Place lamb in a shallow non-reactive dish. Pound garlic, cumin and 5gm fine salt with a mortar and pestle to a coarse paste. Add 100ml olive oil and remaining ingredients, then brush over lamb racks, cover with plastic wrap and refrigerate for 24 hours to marinate.
02   Preheat oven to 200C. Heat remaining oil in a large frying pan over medium-high heat. Sear lamb until brown (1-2 minutes each side), then transfer to a roasting tray and roast until medium rare (10-15 minutes). Remove from oven, cover with foil and rest for 5 minutes.
03   Meanwhile, for trinxat, place potatoes in a saucepan, cover with cold salted water, bring to the boil over high heat and cook until tender (8-10 minutes). Drain well, cool, thickly slice. In a separate saucepan, blanch cabbage in boiling salted water until just tender (1-2 minutes). Drain well and set aside. In a separate saucepan heat oil over low heat, add pancetta and stir until beginning to colour (2-3 minutes). Add potato and cabbage, cook until golden (6-8 minutes). Add black pudding, stir to combine, add olives, season to taste, serve with lamb.
Note Black pudding, or morcilla, is available from select delicatessens.
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