Instructions
4 x 6-bone lamb racks, Frenched
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
2 handfuls hay
1 bunch marjoram, finely chopped
1 bunch thyme, finely chopped
2 large potatoes
100g ghee, melted
2 Tbsp black olive tapenade
2 Granny smith apples
2 gala apples
2 Tbsp salted cashews, finely chopped
½ bunch watercress
2 Tbsp vino cotto
1 Tbsp pumpkin seed oil
1 Preheat a medium camp oven over a moderate coal. Season the lamb generously with salt and pepper and rub with half the olive oil. Sear in the camp oven for 2 minutes each side, until browned, then set aside.
2 Wash the hay lightly, then shake to remove the excess moisture. Place into the camp oven. Coat the lamb in the chopped marjoram and thyme, then set over the hay. Drizzle with the remaining oil then fit the lid and cook for 20 minutes, until the lamb is medium.
3 Peel and grate the potatoes coarsely. Squeeze out any excess moisture, then mix in a large bowl with the ghee. Season generously with salt and pepper. Set a pan over slow coals and form half the potato mixture into discs in egg rings. Top with tapenade, then finish with the remaining potato mixture. Cook for 8 minutes each side, until golden and just cook through.
4 Finely slice the apples, then season with salt and pepper. Toss with the cashews, then build into stacks with the watercress. Carve the lamb and serve with a rösti and salad. Drizzle with pumpkinseed oil and vino cotto to serve.