Rack of Lamb with Jenga Chips

What? Yes. Jenga Chips. Its the latest thing. My wife went to a work lunch and brought back magical tales of chips – in Jenga form. You know, the old game of blocks you stack up and try not to knock down:

Well I had to have a go at Jenga Chips. So I decided to partner them with a rack of lamb with a herby crust.

What you’ll need for this badboy:

  • Rack of Lamb

The Crust

  • Rosemary
  • Thyme
  • Sage
  • Garlic
  • Dijon Mustard
  • Breadcrumbs
  • A couple of dried figs

Side

  • Celeriac
  • Carrots
  • Butter
  • Salt and Pepper

Sauce

  • Half bottle red wine
  • Cranberry Jelly
  • Bit of cornflour

First prepare your rack. Cut off the layer of fat:

Then prepare the crust coating by whizzing the ingredients in a blender:

Now spread the coating onto the lamb and put in the fridge for an hour or two to let the flavours combine:

Meanwhile get your Jenga Chips going. Cut big chunky chips from the biggest potatoes you can find. They need to be square so you need to trim the spuds so they are square before you chip them:

Get the lamb out of the fridge and sear it all over in a big pan. Provided you put enough mustard in the coating crust it should stay stuck to the lamb:

Now pop in the oven and cook at a medium heat for about 25 minutes. You could try using a meat thermometer to make sure you get it just right:

But I wouldn’t bother (what a waste of £6.50).

While its cooking fry up the chips (double fry of course so they are fluffy inside and crispy outside) and make your sauce by boiling down half a bottle of wine and then adding some cranberry jelly, thickening slightly with some cornflour.

Boil up some chopped up celeriac and carrots and mash up with butter and salt and pepper.

Get the lamb out of the oven and let it sit for a bit. Then cut into slices:

Plate up by placing some lamb on the celeriac mash surrounded by the sauce. Then create your Jenga Chip stack:

Of course the Mrs couldn’t try this one so I did a pescetarian alternative so she could try the chips (but that’s another post…)

14 thoughts on “Rack of Lamb with Jenga Chips

  1. Love the jenga chips!
    I agree the analog meat thermometer is useless. A digital instant-read thermometer with a probe does wonders, though. The meat will be perfectly cooked every time. (Sous-vide is even better, but about 25 times more expensive than the digital thermometer…)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s