Rack of lamb with shoulder cassoulet recipe with goats curd, courgette flower, nasturtium and mint oil by Andrej Prokes



Standard Supplier 8th January 2019


Standard Supplier

Rack of lamb with shoulder cassoulet recipe with goats curd, courgette flower, nasturtium and mint oil by Andrej Prokes

A rack of English lamb with braised cassoulet shoulder and courgette flowers for beautiful decoration. Recipe by chef Andrej Prokes.


  • Chefs tip: If you’re looking to increase your margins, lamb rump can be a cheaper option for the meat protein in this recipe.
  • Cooking time: 4 hours and 15 minutes
  • Prep time: 45 minutes
  • Portions: 4 portions
  • For the Lamb Rack:
  • 4 lamb cutlets (equivalent to 3 bone each, cut from the rack and French trimmed)
  • 50g butter
  • 2 cloves garlic
  • 3 sprigs of thyme
  • 1 sprig of rosemary
  • For the Herb Oil:
  • 200g Nasturtiam leaves
  • 75g Mint leaves
  • 250ml rapeseed oil
  • For the Cassoulet:
  • 150g lamb shoulder
  • 750ml CHEF:registered: All Natural Lamb Stock
  • 160g haricot coco beans (blanched)
  • 20g broad beans (blanched and peeled)
  • 20g peas
  • 20g Sundried tomatoes (finely diced)
  • 1 Garlic clove (sliced, blanched and rinsed)
  • 50g Shallot (finely diced, blanched and rinsed)
  • 20g Spring onion (green part chiffonade)
  • For the Courgette Flowers and Garnish:
  • 4 Courgette including flowers (courgette mandolinned and rolled into cylinders)
  • 1 tablespoon of grapeseed oil
  • 200g Goats curd
  • For the Black Garlic Emulsion
  • 60g mayonnaise
  • 2 tablespoons of CHEF:registered: Signature Black Garlic Paste


Lamb rack:
Sear in a hot pan on both sides, add the butter, garlic, thyme and rosemary. Put in the oven at 180c and cook until the core temperature reaches 52°c. Set aside.
Herb Oil:
Blend all the leaves without the stalks and oil in a thermomixer at 70c, for 7 minutes. Pass through muslin and into a bowl chilled on ice.
Braise the lamb shoulder, using the CHEF:registered: All Natural Lamb Stock, for two and a half hours at 180°c. Dice the lamb and reduce the cooking liquid by two thirds. Add into the mixture, the haricot coco beans, broad beans, peas, sundried chopped tomatoes, sliced blanched garlic, shallot and spring onions and heat through. Set aside.
Courgette flowers:
Open the courgette flower, place on a slip mat, coat the courgette with the grapeseed oil using a brush, and cover with a second layer of slip mat. Place in a dehydrator at 50c for 45 minutes.
To make the courgette cylinders, mandolin them and add the goats curd on top.
Black Garlic Mayonnaise:
Simply add the two tablespoons of CHEF:registered: Signature Black Garlic Paste to the mayonnaise and combine thoroughly
To Serve:
Divide the warm cassoulet into 4 bowls. Place the lamb racks on top. Garnish with courgette flower, courgette cylinders filled with goats curd and decorate with the black garlic mayonnaise and herb oil.

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