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Salmagundi with Herby Rack of Lamb
Salmagundi with Herby Rack of Lamb is a traditional British recipe for an Elizabethan dish of roast herbed rack of lamb served with a salmagundi-style grand sallet that's brought up to date. The full recipe is presented here and I hope you enjoy this classic British version of: Salmagundi with Herby Rack of Lamb.
prep time
50 minutes
cook time
60 minutes
Total Time:
110 minutes
Serves:
6
Rating: 
Tags : Herb RecipesLamb RecipesBean RecipesBritish Recipes
A salmagundi is a 'grand sallet' that grew to popularity during Elizabethan times (which makes this a dish with a more than 500 year history). In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ingredients which may include meat, seafood, eggs, cooked and raw vegetables, fruits, or pickles. Though, to my mind, a true salmagundi should always contain boiled eggs and be seasoned with anchovies. These are in no way as popular as they were 500 years ago, or even 200 years ago. Yet, they make a rather wonderful and tasty springtime display. Here the salmagundi is brought up to date and served as a springtime salad. Variations (let your imagination run wild) work very well with barbecued meats.
Ingredients:
1 tbsp olive oil
2 racks of lamb, trimmed
1 pinch dried thyme
1 dried bay leaf
1 pinch dried marjoram
2 tbsp fresh oregano leaves
finely-grated zest of 1 unwaxed lemon
juice of 1/2 lemon
2 shallots, finely chopped
2 clove garlic, finely chopped
8 anchovy fillets, finely chopped
5 tbsp red wine vinegar
5 tbsp extra virgin olive oil
½ tsp freshly ground black pepper
For the Salmagnudi:
500g (1 lb) new potatoes (Jersey Royals for preference), scrubbed
1kg (2 lbs) broad (fava) beans, podded (or 300g [2/3 lb] ready podded braod beans)
400g (14 oz) asparagus, trimmed
4 eggs
1 small bulb of fennel, finely chopped
12g (1/3 oz) mint, leaves finely chopped
12g (1/3 oz) pack flat leaf parsley, leaves finely chopped
2 heads little gem lettuce, leaves separated
45g (1 1/2 oz) watercress
2 tbsp nonpareille capers, rinsed
6 anchovy fillets, finely chopped
Method:
To prepare the salmagundi, simmer the new potatoes for 20 minutes in a large pan of salted boiling water until tender; lift out with a slotted spoon, transfer to a colander to drain and set aside. In the same pan of water, blanch the broad beans for 2 minutes, then lift out with a slotted spoon and transfer to a bowl of ice-cold water. Repeat with the asparagus and transfer to another bowl of ice-cold water. When cool enough to handle, peel the broad beans from their pods and set aside. Meanwhile, in another pan, boil the eggs for 7 minutes, then transfer to a bowl of ice-cold water. When cool enough to handle, peel the eggs and halve them.
For the lamb, preheat the oven to 220ºC (200ºC fan/430F/gas mark 7). Heat a heavy-based roasting dish over a medium high heat and add the oil. Lightly salt the fat side of the lamb and lay in the heated oil. Season the upper side. After a few minutes, when the lamb is merrily sizzling, carefully transfer to the oven. Roast for 20 minutes for a rosy hue in the middle.
While the lamb is cooking, in a pestle and mortar, finely grind the dried herbs, then put in a bowl along with the oregano leaves, lemon zest and juice, chopped shallots, garlic, anchovies, red wine vinegar and extra virgin olive oil. Add a pinch of sea salt and the black pepper. Mix well and set aside.
Carefully remove the roasting dish from the oven. Smear the skin side of the lamb with ⅓ of the herb dressing and carefully roll the lamb in it. Cover with foil and keep warm.
Put the chopped fennel in a bowl with ½ the fresh herbs. Pour over the remaining herby dressing and mix well. On a large serving platter, arrange the little gem in concentric circles from the outside in. Evenly arrange sprigs of watercress on top. Drizzle over ⅓ of the fennel mixture. Lay the spears of asparagus on top, tips pointing outwards. Cut the potatoes into quarters, if large, and evenly arrange around the dish. Scatter over the chopped anchovies.
Carve the lamb into cutlets and heap in the centre of the dish, then spoon the roasting juices over the lamb. Surround the lamb with the halved eggs and scatter over the broad beans and capers. Strew with the remaining chopped mint and parsley. Spoon over the remaining fennel dressing and serve.
