Rack of Romney Marsh Lamb, braised shoulder Shepherd’s pie.

Paul Walsh

Paul Walsh

17th May 2016

Rack of Romney Marsh Lamb, braised shoulder Shepherd’s pie.

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Rack of Romney Marsh Lamb, braised shoulder Shepherd’s pie recipe below as tried and tested by our professional chefs.

Ingredients

  • Per portion.
  • 1x 2 bone lamb rack 250g each
  • 2 asparagus spears
  • 2 roasted baby carrots
  • 2 wedges of purple carrot
  • 2 wedges of yellow carrot
  • Blackened Aubergine and miso purée
  • For shepards pie (30-35 portions)
  • 5kg lamb mince
  • 2 large onions
  • 2 carrots
  • 2 celery
  • 8 clove garlic
  • 2 tbsp groung nutmeg
  • 500g tomato purée
  • 3kg plum tomatoes (peeled and diced)
  • 2.5lt lamb stock
  • 500g whole milk
  • For mash potato
  • 1kg of ratte potatoes boiled and peeled makes 8-10 portions
  • Finish with milk and butter
  • Carrots
  • Aubergine purée
  • 15 large aubergines
  • 5 banana shallots
  • 200g miso

Method

For mash potato:
1kg of ratte potatoes boiled and peeled makes 8-10 portions
Finish with milk and butter
Carrots:
Large purple and yellow carrots peeled and washed
Place in sous vide bag with olive oil thyme and garlic
Seal and cook in water bath at 90oc for aprox 1.30 hours
Cool in ice water
Cut into wedges
Roast in foaming butter
Aubergine purée:
Roast aubergines until all the skin is black (Josper is best for this)
Chop and sweat shallots
Add miso
Then add all the aubergines to this
Blitz and pass

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