Lamb confit and potato gateau with roast rack of lamb by Jason Gallagher

Jason Gallagher

Jason Gallagher

10th May 2018

Lamb confit and potato gateau with roast rack of lamb by Jason Gallagher

Lamb confit and potato gateau with roast rack of lamb by Jason Gallagher

Jason Gallagher, The Stockbridge Restaurant, Edinburgh thestockbridgerestaurant.co.uk

Ingredients

  • Lamb belly/ breast
  • • 1 lamb breasts
  • • 1 lrg onions , 1/2 head of garlic, 1 carrot , 1 stick of celery, 1.5 lrg sprigs of rosemary all roughly chopped
  • • ½ a bottle of red wine
  • • ½ a litre or until meat is covered of veal or chicken stock
  • Lamb confit and potato gateau
  • • 1/2 head garlic
  • • 2 sprigs of thyme
  • • 1/2 orange zest
  • • 1/4 inch ginger
  • • Enough duck fat to cover leg
  • For the potatoes
  • • 4 lrg potato
  • • ½ pint double cream
  • • ½ pt. milk
  • • ½ head of garlic
  • • Small handful of thyme
  • Romesco Sauce
  • 1 x red peppers...roasted and peeled
  • ½ x red chilli chopped
  • 1 x cloves of garlic
  • 10 x sun dried tomatoes
  • 25g basil
  • 25g flat leaf parsley
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ½ tbsp sherry vinegar
  • 1.5 oz. toasted almonds...optional
  • Place all in blender and blend until almost smooth.

Method

Lamb
• Lay out your lamb breasts skin side down, season with salt and pepper and sprinkle with chopped rosemary and garlic.
• Roll the lamb breast up like a Swiss roll and tie with string.
• Sear off in a pan with high sides, till browned all over sides, remove from pan and add the chopped vegetables and sweat off.
• Add lamb then deglaze the pan with red wine, reduce wine for 10 mins then add stock to cover the lamb.
• Cover the pan with a lid or tin foil then place in an oven for 4-5 hours at Gas mark 2 or 150 degrees.
• Take out and leave to cool, then wrap tightly in cling film.
• Leave overnight then the next day slice into 2-3 cm slices and sear on both sides till golden brown, heat in the oven for 10 mins and serve.
• Marinate your leg of lamb in sea salt for 24 hours.
• Wash off salt, place in dish with garlic, thyme, orange zest, ginger and duck fat
• Cover with tin foil – cook in a low oven gas mark 2 or 150 degrees for at least 6 hours or till meat falls off the bone.
• Let the confit cool a while and pick off the bone shredding at the same time.
• Heat double cream and milk in thyme and garlic until it thickens (coats the back of a spoon)
• Pass into a clean container.
• Line dish for gateau with silicon paper.
• Slice potato on a mandolin, then place in cream liquid, overlap each potato slice in the dish seasoning each layer – do 3 layers – then add lamb confit, another 3 layers of potatoes then lamb confit and another 3 layers of potato, pour over any excess cream, layer a piece of silicon paper on top, wrap in tin foil and bake at gas mark 3 for 3 hours or until a knife passes through it easily.
• Take out of oven and press on weights for 24 hours.
• Cut to desired shape and then reheat in oven
Season your rack of lamb and seal in a very hot pan until coloured all over. Put in oven at gas mark 6 for 10-15 min. leave to rest
Serve with a Romesco Sauce, spinach and girolle mushrooms

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.