Chef's Recipes

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.

By Javier Codina
  • Serves 6
  • 25 mins preparation
  • 30 mins cooking plus marinating, resting
Rack of lamb in adobo with trinxat
Rack of lamb in adobo with trinxat

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

  • 2 lamb racks (about 600gm each, with 8 cutlets), French trimmed
  • 6 garlic cloves
  • 15 gm ground cumin
  • 120 ml extra-virgin olive oil
  • 15 gm sweet paprika
  • 15 gm ground dried thyme
  • 15 gm black peppercorns, cracked
  • 4 fresh bay leaves, torn
Trinxat
  • 200 gm waxy potatoes (about 2), such as pink eye or desiree
  • 400 gm Savoy cabbage (about ¼), coarsely chopped
  • 50 ml olive oil
  • 50 gm pancetta, thinly sliced
  • 1 black pudding, skin removed, crumbled (see note)
  • 20 gm large black olives, such as manzanilla, pitted

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.

Notes

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

SHAREPIN
  • Author: Javier Codina