Rack of Lonk Lamb, spring cabbage, peas and carrot

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 2nd March 2011
North West Young Chef of the Year

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.


  • 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


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
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
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

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.