- 1x 4 bone rack of Lonk lamb.
- 1x spring cabbage
- 100 grams of garden peas
- 2x large local carrots
- 4x large potatoes
- 3x sprigs of rosemary
- 500ml of red wine
- 1 litre of veal stock
- 2x sprigs of thyme
- 1x bay leaf
- 2x shallots
- 1x 250 grams of unsalted butter
Rack of Lonk Lamb, spring cabbage, peas and carrot
Rack of Lonk Lamb, spring cabbage, peas and carrot
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 Lonk Lamb, spring cabbage, peas and carrot recipe below as tried and tested by our professional chefs. Recipe was the winning main course from Chris Rawlinson during the Essential Cuisine sponsored North West Young Chef Competition 2009.
Ingredients
Method
1. Clean the bones of the rack and set aside
2. Peel the potatoes and ring out for fondants
3. Keep the offcuts for the rosemary puree
4. Place fondants into a pan with soft butter and seasoning on the bottom
5. Add 20ml of water
6. Cook on moderate heat on one side until golden. Carefully turn over the potato to cook them through. Set aside in a warm place until you are ready to dress.
7. Peel and turn the carrots into barrel shape.
8. Chiffonade the cabbage
9. Sweat down the potato offcuts(no colour) and cover with milk and cream. Blend, season and pass when cooked. Add finely chopped rosemary to taste
Sauce
1. Sweat down shallots, offcuts of carrots, thyme, bay leaf, rosemary.
2. Add red wine and reduce by half
3. Add veal stock and simmer for 20-30 minutes
4. Pass and reduce further to desired consistency
Dressing
1 Season and seal off the lamb rack and cook fat side down in the oven
2. Take out the oven and ensure it rest for at least half the cooking time .
3. Sweat down the cabbage in butter and season
4. Blanch the carrots in seasoned water
5. Place the fondants in the oven to warm through
6. Ensure the puree is hot and ready to dress.
7. Blanch the peas in hot water for one minute and season
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