Rack & Sweetbreads of Spring Lamb

Served with a Port & Blueberry reduction served with Fondant Potato and a Basket of Summer Vegetables

Ingredients


Herb-crusted rack of lamb
  • 50 g butter
  • 1 tblsp rapeseed oil
  • 3 bone rack of lamb trimmed (bones covered with tinfoil)
  • 1 fresh rosemary sprig, roughly chopped
  • 1 garlic cloves, crushed
  • 1 tsp mustard

For the crust
  • sprigs of parsley, thyme, rosemary and lavender coarsely chopped
  • 1 garlic cloves (crushed)
  • handful breadcrumbs (must make on day)

For the sweetbreads
  • 150 g lamb sweetbreads
  • 300 ml pint milk
  • 85 g plain flour
  • 30 g butter
  • pinch of paprika & allspice

Fondant potato
  • 1 thick disc peeled potato
  • 200 ml lamb stock
  • 25 g butter
  • salt and freshly ground black pepper

Port reduction
  • 75 ml homemade lamb stock
  • 150 ml port
  • 2 tblsp modena balsamic vinegar
  • 1 shallot
  • knob of butter
  • 50 g bilberries (if available)
  • 1 star anise
  • salt and freshly ground black pepper

Nest of summer vegetables
  • 1 courgette
  • small bunch of asparagus

Method

Herb-crusted rack of lamb
  1. For the herb crust, combine the Parsley, crushed Garlic clove, Thyme, Rosemary and Lavender in a food processor and blend to a pulp.
  2. Using the food processor, blitz some bread to make breadcrumbs. Pulse herb mixture and breadcrumbs together. Tip the crumb mixture onto a tray and set aside.
  3. For the Lamb, heat the butter in an ovenproof pan and add the Rapeseed oil.
  4. Place the Lamb in the pan along with Rosemary sprig and crushed Garlic clove and sear for 2-3 minutes on each side until browned. As it is searing, baste the meat with the pan juices and cover the bones with foil. Transfer the Lamb to the oven and roast for 3 minutes.
  5. Remove the Lamb from the oven and set aside to rest somewhere warm for five minutes. Once the Lamb has rested, brush it with the Mustard and roll the meat in the breadcrumb mixture to coat.
  6. Return to the oven for a further 3-4 minutes. Remove from the oven and set aside to rest.
For the sweetbreads
  1. Place the Sweetbreads into a saucepan of simmering milk and poach for one minute. Remove and place into a bowl of iced water to refresh. Remove membrane and clean off excess liquid.
  2. In a bowl, mix the flour with a pinch of Paprika & Allspice and roll the Sweetbreads in the mixture. Heat the Butter in a frying pan, add the Sweetbreads and fry until golden-brown on all sides. (2-3 minutes) Remove from the heat, season and keep warm.
Fondant potato
  1. Firstly peel Potato and then carve potato into a disc shape. Take a non-stick heat proof high sided roasting tin and place on a medium heat. Add 1-2 tablespoons of Rapeseed Oil. Add the potatoes cut side down. When they are golden brown on one side, turn them over and season with salt and pepper.
  2. Now add the Lamb stock to just underneath the potato. Just before you put them in the oven, add a good knob of butter. Cover the tray/dish with greaseproof paper and place in the oven. Cook for approx. 12-16 minutes. You can check they are done if you can cut through them with a sharp knife easily.
Basket of summer vegetables
  1. Top & tail a Courgette, thinly slice lengthways with Mandolin slicer (with guard on), place in boiling water for 1 minute, remove and cool. Wrap Courgette into a cylindrical mould (hollow in the middle). Steam Asparagus for five minutes, remove & season.
  2. Place greens into Courgette basket and reheat in oven for 2 minutes before serving.
Port reduction
  1. Sweat Shallot in a pan with butter. Add Port and Lamb stock and reduce by 1/2 is reduced about 8 minutes.
  2. Add Bilberries, Balsamic vinegar, Star Anise and cook further until about 2 minutes. Then strain through a sieve and keep warm, ready for plating the dish.
Herb oil and garnishes
  1. Place a few sprigs of Rosemary into a food processor and add a dash of Rapeseed oil. Blitz for a few seconds and remove. Tomato Rose and Micro Greens for garnish.
Plating up
  1. Cut of one of the Racks Loin Chops. Place the Rack of Lamb & Fondant Potato in the middle of the plate, carefully mount the sweetbreads, and balance the remaining Loin Chop against the centre piece between both of them. Garnish with a sprig of Rosemary.
  2. Drizzle sauce around the centre piece sparingly. Roll the Courgette into a basket, place Asparagus spears inside. Carve a Tomato Rose out from a ripe (temporally blanched) Vine Tomato using a paring knife then add a sprig of Basil.


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