Lamb à la Provence	recipe

A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Ingredients

2 racks of lamb (1 1/4 lb.) trimmed and cut into four chops (racks normally have 8 chops so cut them in half)
1 Tblsp. olive oil
2 tsp. rosemary (dried, crushed)
1/3 cup shallots minced
2 tsp. black pepper
1/2 cup port wine
2 cups beef stock
1 tsp cornstarch (dissolved in about 2 tblsp beef stock)
Butter

Roasted herb and garlic potatoes:
1 1/2 lbs. tiny whole red potatoes
2 Tblsp. olive oil
1/2 Tblsp. minced garlic
1/2 Tblsp. rosemary leaves
Dash salt (to taste)
Dash, pepper (to taste)

Method

• Rub both racks of lamb with olive oil, rosemary, salt and pepper and let them stand at room temperature for about 30 minutes.

• In a skillet with the olive oil, heat the oil, saute the lamb for about 1 minute on each side and transfer the racks to a serving plate.

• Meanwhile, discard the fat from the skillet. Add the butter and shallots and cook over medium heat, stirring for 1 minute.

• Add some pepper and wine and reduce the liquid by half.

• Add the stock and bring the liquid to a boil, reduce by half.

• Stir the cornstarch mixture and add it in a stream to the boiling sauce. Whisk lightly over medium heat until thickened.

• Divide the sauce into four serving plates and arrange the 4 chop racks over each.

• Serve with the Roasted herb and garlic potatoes.

Roasted herb and garlic potatoes.

• Wash anddry potatoes. Cut the larger potatoes so they will be similar in size.

• In a bowl combine garlic, rosemary, oil, and seasonings and toss the potatoes until evenly coated. 

• Put them on a cookie sheet and roast in oven at 375°F until done (about 30 - 45 minutes). 

Shirley Cline

Email Hub-UK : info@hub-uk.com