From Chef Gareth Mullins at The Marker Hotel, this Wicklow Rack of Lamb recipe is served with Neck Croquette, Roast Tomato, Champ Mash and Rosemary Jus.
– 1 whole rack of lamb (8 bones)
– 160g lamb neck, untrimmed from your local butcher
– 2 plump tomatoes
– 1 bunch of spring onion
– 80g of unsalted butter
– 200ml full fat milk
– 2 cloves of garlic
– 2 bay leaves
– 4 medium white potatoes
– 250ml fresh chicken or veal stock
– 1 onion
– 1 carrot
– 1 celery stick
– 1 bunch of rosemary
– 1 cup of red wine (merlot)
– 2 eggs
– 1 cup of flour
– 1 cup of breadcrumbs
– 160g green beans
Lamb Neck Croquettes
1. Pre heat the oven to 140 °c.
2. Sear the lamb neck for 2 minutes each side in a hot pan. Add the chopped onion, chopped carrot and cook until tender.
3. Transfer all the ingredients into a casserole dish or slow cooker, add a clove of garlic, chopped celery, bay leaf, rosemary and red wine.
4. Cover the lamb with the veal or chicken stock and cook at 140 °c for 3 to 4 hours or until the meat is tender.
5. Once the meat is cooked, pour all of the juice into a pot and reduce slowly. To keep the jus light and clear, skim the fat off the top to prevent it from emulsifying into the jus. Finish the jus with some fresh chopped rosemary.
6. Take the lamb neck meat and pull into small pieces. Mix with half of the reduced rosemary jus and add salt and pepper as required- it should be of a sticky consistency.
7. Spread out some cling film on a table and shape 2cm wide roll of the lamb mixture. Roll as tight as possible and form a sausage.
8. Cool down and cut into desired length.
9. Lightly beat the eggs and prepare the flour and the breadcrumbs in separate bowls. First dip the lamb rolls in the flour, then the egg and finally into the breadcrumbs. Place in the fridge for later use.
1. Cut the tomatoes in half and toss with some extra virgin olive oil and some salt. Place on a baking tray and bake in the oven at 100°c for about an hour.
1. Slice the spring onion very fine and blanch in water until soft. Put straight into cold water so the spring onions keep their green colour.
2. Peel the potato and cook in salted water. When still hot, mash up the potato and mix with butter, spring onion and salt and pepper as required.
Rack of Lamb
1. Sear the rack of lamb in a hot pan until nicely browned. Finish cooking it the oven for about 8 minutes, take out and let it rest for 4 minutes before serving.
1. Heat some oil in a pan and fry the lamb neck croquettes until golden.
2. Assemble the dish with the champ potato the roast tomato, the rack of lamb, the lamb neck croquette and finish with the rosemary jus.
With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. Gareth and his team were chosen to cook the main course at the 2017 Restaurant Association of Ireland Awards.www.themarkerhoteldublin.com.