Grilled Potatoes and wrapped Pork Medaillons

The secret of this delicious and easy dish is in the goose fat. It gives a full, sweet flavour. Of course the people who don't eat pork can use turkey breast and wrapped in beef or chicken.

For the potatoes

• 400 gr crumbly potatoes
• 1 sprig rosemary
• 1 sprig thyme
• 3 garlic cloves, roughly bashed
  
• 6 tbsp goose fat
• sea salt

For the pork medaillons

• 2 pork medaillons
• freshly ground black pepper and salt
• 1 tbsp dijon mustard
• 1 tbsp thyme, cut in small particals
• thin slices of bacon to cover the medaillons

How to make it:

1. Peel and halve the potatoes. Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for about 8 minutes.
2. Cover the pork medaillons with black pepper, salt, thyme and mustard.
3. Wrap the pork medaillons in the thin slices of becon. Cover the medaillons well.
4. Meanwhile preheat the oven to 220C. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.
5. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 55 minutes, turning several times.
6. 15-20 minutes befor finishing the potatoes, add the wrapped medaillons.
7. Grill them until the bacon is golden brown. Turn them once or twice.
8. When golden brown: ready to serve with some kinds of vegetable or just plain.

Rack of Lamb in Goose Fat

A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides. Alternatively two French trimmed racks may be placed together with the ribs interlinked, when configured this way it is often known as a 'Guard of Honour'.

This lamb shanks are slow cooked instead of roasted.

What you need:

• 4 lamb peices of rack of lamb
• 4 tinned anchovies, cut into halves
• 12 small rosemary sprigs
• 12 slivers garlic
• salt and freshly ground black pepper
• 30g goose fat
• 2 carrots, chopped
• 2 sticks celery, chopped
• 1 leek, chopped
• 2 onions, chopped
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 bay leaf
• ½ bottle red wine
• 600ml chicken stock

For the sauce

• 2 tbsp extra virgin olive oil
• 100g streaky bacon lardons, baked
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 1 onion, finely diced
• 6 cloves garlic, peeled
• 1 tbsp thyme
• 1 tbsp rosemary
• 4 tomatoes, peeled, seeded and diced
• 200 gram white or kidney beans, cooked
• 2 tbsp grated parmesan

Method

1. Heat the oven to 140C
2. Remove the fat from the racks. Make three deep incisions in each rack and insert in each half an anchovy and a slice of garlic. Season the meat with salt and freshly ground black pepper and a bit of salt.
3. Heat the goose fat in a casserole, add the racks and brown all over. Remove and set aside.
4. To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook until the vegetables are browned.
5. Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan.
6. Add the stock to the casserole, place the racks on top of the vegetables, cover and cook in the oven for two and a half hours.
7. When the lamb has finished cooking, remove the four racks to a dish and keep warm. Pass the vegetables and cooking liquor through a mouli, or blend in a food processor, and set to one side.
8. For the sauce, heat the oil in a large pan over a medium to high heat. Add the bacon and fry until browned. Reduce the heat and add the carrot, celery and onion.
9. Cook for eight minutes until the vegetables have softened then add the thyme, rosemary, tomatoes and cooked beans. Heat through.
10. Pass the blended lamb cooking liquor and vegetables through a strainer onto the bean mixture, stir together and pour over the lamb shanks.
11. Serve with parmesan.