Te Mana Lamb Rack with a Creamy Almond Sauce and Roasted Grapes
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Feeds 1 - 2 people 
Prep time 15m
Cook time 20m
Description
This is an unusual sauce for lamb based on the classic Spanish cold soup, ajo blanco. The sauce begins in the same way but veers off in a different direction once it is heated and finished with chives and creme fraiche. The sauce makes a really interesting accompaniment to lamb, and a change from the more common reduced wine sauces usually served.
- 2 Te Mana lamb racks
- 50g almonds
- 25g stale white bread (without crusts)
- Milk to moisten the bread
- 1/2 clove garlic, peeled
- 100ml ice cold water
- 500g seedless grapes
- 1/2 teaspoon sherry vinegar
- 1 tablespoon chives
- 1 tablespoon creme fraiche
- Preheat the oven to 200C.
- Heat a splash of oil in a frying pan and sear the lamb on all sides.
- Place the lamb rack into an ovenproof dish. Toss the grapes with 1 tablespoon oil and add to the dish with the lamb. Cook in the oven for 17-20 minutes for pink lamb.
- Place the white bread in a bowl and add just enough milk to moisten it.
- Toast the almonds in a dry frying pan, taking care not to burn them.
- Combine the almonds, milk-soaked bread and garlic in a blender and whizz together. Slowly add the water until smooth.
- Transfer the sauce to a pan and warm through, then add the creme fraiche and season with salt and pepper. Add the chives.
- Remove the lamb and continue cooking the grapes for a further 10 minutes while the lamb is resting.
- Carve the lamb and serve with the sauce and grapes.
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