James Martin's rack of lamb with spicy chorizo and melt-in-the-mouth potato röstis makes for the perfect Saturday lunch.
2 racks of lamb, chined, bones removed, skin left on
4-6 semi-cured chorizo sausages
1 tbsp olive oil
2 tbsp water
400g/14oz spinach leaves, roughly chopped
salt and freshly ground black pepper
200ml/7fl oz hot ready-made red wine gravy
2 tbsp sherry vinegar
3 tbsp extra virgin olive oil
Preheat the oven to 200C/400F/Gas 6.
For the lamb and chorizo, place the lamb, skin-side down, onto a chopping board. Squeeze the chorizo sausage meat into the gap between the skin and the meat, tucking any excess skin over the sausage meat to cover.
Tie the lamb and chorizo at 4cm/1½in intervals with cooking string.
Heat the olive oil in an ovenproof frying pan until hot, add the lamb, skin-side down, and fry for 30 seconds on all sides, or until browned all over.
Transfer the lamb to the oven and roast for 10-12 minutes, or until the lamb is just cooked through put still pink inside (or until cooked to your liking).
Remove the lamb from the oven and set aside to rest for 5 minutes.
Meanwhile, heat the butter in a large frying pan until foaming, add the water and all of the spinach leaves and fry for 1-2 minutes, stirring well, until wilted. Season, to taste, with salt and freshly ground black pepper. Keep warm.
Heat the red wine gravy in a saucepan. When hot, whisk in the sherry vinegar and olive oil, then season with salt and freshly ground black pepper.
For the potato and apple rösti, place the grated potatoes into a clean tea towel and squeeze out as much excess water as possible.
Place the grated potatoes into a bowl with the grated apple, crème fraîche and egg yolk. Stir until well combined and season well with salt and freshly ground black pepper.
Heat the butter in a frying pan over a medium to high heat until foaming. Place two 7.5cm/3in chefs’ rings into the pan and spoon the rösti mixture into the rings, pressing the mixture down well with the back of a spoon.
Fry the röstis for 3-4 minutes, or until crisp and golden-brown, pressing them down every so often as they cook.
Carefully remove the chefs’ rings from the röstis and turn them over. Fry on the other side until golden-brown on both sides.
Repeat the process with the remaining rösti mixture – you should get at least four röstis from it.
Transfer the röstis to the oven and cook for a further 5-10 minutes, or until the potatoes are tender and the röstis are completely warmed through.
Just before serving, carve the lamb into thick slices.
To serve, place one rösti into the centre of each of four serving plates. Top with the wilted spinach and a few slices of lamb and chorizo. Spoon the red wine gravy around the edge of the plates.
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James Martin presents with help from top chefs Lee Westcott and Kenny Atkinson.