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Rack of lamb in adobo with trinxat

Australian Gourmet Traveller Spanish recipe for rack of lamb in adobo with trinxat by Javier Codina from Gianni restaurant.
Rack of lamb in adobo with trinxat

Rack of lamb in adobo with trinxat

Ben Dearnley
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Catalans are great fans of lamb. The trinxat – the Catalan version of bubble and squeak – is synonymous with a feast you’ve put a lot of time and effort into. The spicy adobo marinade not only enhances the flavour of the lamb, but also preserves it. You’ll need to begin this recipe a day ahead.

Cordero lechal en adobo con trinxat

Ingredients

Trinxat

Method

Main

1.Place lamb in a shallow non-reactive dish. Pound garlic, cumin and 5gm fine salt with a mortar and pestle to a coarse paste. Add 100ml olive oil and remaining ingredients, then brush over lamb racks, cover with plastic wrap and refrigerate for 24 hours to marinate.
2.Preheat oven to 200C. Heat remaining oil in a large frying pan over medium-high heat. Sear lamb until brown (1-2 minutes each side), then transfer to a roasting tray and roast until medium rare (10-15 minutes). Remove from oven, cover with foil and rest for 5 minutes.
3.Meanwhile, for trinxat, place potatoes in a saucepan, cover with cold salted water, bring to the boil over high heat and cook until tender (8-10 minutes). Drain well, cool, thickly slice. In a separate saucepan, blanch cabbage in boiling salted water until just tender (1-2 minutes). Drain well and set aside. In a separate saucepan heat oil over low heat, add pancetta and stir until beginning to colour (2-3 minutes). Add potato and cabbage, cook until golden (6-8 minutes). Add black pudding, stir to combine, add olives, season to taste, serve with lamb.

Black pudding, or morcilla, is available from select delicatessens.

Notes

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