January issue’s in The Kitchen With is talented Head Chef, Jimmy Karaj from praised modern Italian restaurant, Bella Roma in Beckenham. Check out exclusive recipe below to recreate at home one of the restaurant’s most beloved dishes, Rack of Lamb with Seasonal Vegetables and Creamy Mash.

Prep Time: 30 min

Cook Time: 25 min

Ingredients:

• 1 rack of lamb
• 3g English mustard
• 3g/handful of flat parsley, mint, thyme, rosemary and sage, finely chopped
• 100g seasonal vegetables (such as sprouts, broccoli, carrots, cabbage)
• 80g creamy mashed potatoes (adding cream is optional, but delicious!)
• 10ml balsamic and veal sauce 
• Olive oil
• Garnish with fried rosemary and pea shoots

For the balsamic and veal sauce:

• 20kg veal bones
• 1kg onion
• 1kg celery
• 1kg carrots
• 200g tomato purée
• 1L red wine
• 20L water
• 1 head of garlic

Method:

First premake your balsamic and veal sauce – we make big batches but you can adjust for your portion numbers!

1. Roast the veal bones until they have a very dark brown colour.
2. Roast the chopped vegetable in a pot with some oil.
3. Add the tomato purée and cook for a few minutes, then add the red wine and let it reduce.
4. Next, add the veal bones and add enough water to cover the bones.
5. Bring to the boil and skim. Turn down to a simmer and let it slow reduce for 8 hours.
6. Strain and discard the bones and keep the liquid.
7. Reduce the liquid to a sauce consistency you should end up with around 4L.
8. Take out enough sauce for your portions (around 10ml per person) add a splash of balsamic vinegar to taste.

Next, prep your vegetables and mash to your liking – we add cream to our mash for extra indulgence and a silky consistency.

Now for the lamb:

1. Clean the rack of lamb, making sure the bones are very clean.
2. Pan fry the lamb slowly, skin-side down, so all the fat melts and becomes crispy.
3. Once the fat has rendered, place the lamb in the oven (250ºC) for 10 minutes for a medium/ medium-rare finish. 
4. Once the lamb is out of the oven, rest for at least 10 minutes.
5. Once the vegetables, mashed potatoes and balsamic and veal sauce is ready and the lamb is well rested, brush the mustard all over the meat and roll it over the finely chopped herbs, return to the oven for another 5 minutes. 
6. Start to plate the creamy mash and vegetables, before taking the lamb out from the oven and cutting it in half across the bones before plating. 
7. Drizzle with your balsamic and veal sauce and finish with a touch of olive oil, and some fried rosemary and pea shoots to garnish.

Click here to read the full interview with Jimmy Karja and view behind the scenes footage of Team iK’s visit to Bella Roma.  

For more recipe inspiration, click here to read our latest issue.