cooklybookly

Mother's Day - Rack of Lamb, with cauliflower purée, wild garlic, potatoes and Port

Mother's Day or Mothering Sunday is on the horizon, gang. And of course, the number one question on everyone lips this week is going to be - 'Mum, what do you want for Mother's Day?'


Now, depending on your beloved Mum, that could be asking for trouble. Just the other day, word got to us about a Mum in particular, who was very good at emailing out spreadsheets - with suggestions listed and designated according to appeal and price. This is very efficient but also highly unusual.


Because most Mum's will simply say 'Oh, I don't need anything.' Or 'Surprise me!'


Thus leaving you with the situation of playing last minute gift roulette. Or worse still, a weary trudge up to a petrol forecourt for dull flowers. And let's face it, your Mum deserves much better than that.


If you are feeling stumped though, rewarding the woman who brought you kicking and screaming into the world with a slap up, homemade meal, is probably far better than any shop bought present you can give. You know. Something seasonal, something delicious, something meaty.

I asked my very own Mum just recently, as to what she might like for me to cook for her this coming Sunday - and after a little bit of too-ing and fro-ing, she said that she rather fancied some lamb. Cutlets in particular. Which was great! As you can't beat a decent rack of lamb for impressing, and also for ease.


Having run a test this weekend, I think this is going to be just the ticket. A few flourishes here and there, including a herb crumb, simple cauliflower purée and some wilted wild garlic - which can be found in abundance down your local wood or park right now - and boom, this is going to be a dish fit for a Queen.


If you like the idea of serving up the same, the only side of caution you might want to err on, is regarding the doneness of your lamb. Blushing pink isn't to everyone's tastes. So when it comes to temperatures, remember medium-rare comes in at 60°C. For medium, 65°C.


That's presuming you have a temperature probe to hand. If not, ask your Mum if she has one lurking around the house.


You probably bought her one last year.


Recipe: Mother's Day - Rack of Lamb, with cauliflower purée, wild garlic, potatoes and Port

Favorite
Rate
Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
Our social features are coming soon