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
- Dijon Mustard
- A couple of dried figs
- Salt and Pepper
- 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:
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…)