Rack of lamb, dauphinoise potato, roasted vegetables with redcurrant reduction

Liam Murray's key ingredient recipe from Heat 3 of MasterChef 2014

Ingredients


  • pastry-
  • 150 g butter
  • 150 g flour
  • 75 ml water
  • mushroom duxelle-
  • salt
  • wild mushrooms
  • butter
  • pepper
  • dauphanoise-
  • 300 g potato
  • 100 ml milk
  • 100 ml double cream
  • 1 clove garlic
  • sauce-
  • lamb stock
  • 0.50 tblspoon red wine vinegar
  • 1 tspoon red currant jelly
  • roasted veg-
  • parsnip
  • carrot
  • squash
  • oil
  • seasoning

Method

  1. Pastry:
  2. Rub flour + butter together roughly until flour is incorporated but butter should still be in large clumps.
  3. Add enough water to form a dough and fridge for 20 mins
  4. Remove from fridge and roll on floured surface
  5. Fold 1/3 in, then the other 1/3 on top
  6. Turn through 45 (quarter turn)
  7. Roll again, refold as before and refrigerate for at least 20 mins
  8. Roll thinly before use, you should see streaks of butter
  9. Cut square of pastry and cook for aprox 20 mins till crisp
  10. Mushroom Duxelle:
  11. Finely chop mushrooms, sweat down in butter until soft and then season
  12. Dauphanoise:
  13. Place 100ml milk + thinly sliced seasoned potatoes into saucepan. Bring to the boil + simmer for 10 mins stirring frequently to avoid sticking
  14. Add 100ml cream + garlic + cook for 20 minutes until potatoes are cooked.
  15. Preheat on oven with a grating of nutmeg on top
  16. Sauce:
  17. Deglaze pan with stock
  18. Add ½ tablespoon of red wine vinegar + reduce to ¼
  19. Add red currant jelly and reduce until sticky
  20. Add a knob of butter at the end to shine sauce
  21. Vegetables:
  22. Toss sliced/cubed vegetables in olive oil, season well + put in oven at 180° for 30 min or till vegetables soft
  23. Rack of Lamb:
  24. Score the skin with a knife. Season well with salt + pepper
  25. Sear in hot pan until skin is crisp + fat rendered
  26. Place in the oven @ 180° for 30-40 minutes until mid rare (60°)
  27. Rest for 20 mins before carving
  28. Finish:
  29. Place vegetables on plate + season
  30. Place dauphonoise in oven (Proof dish on plate )
  31. Stack lamb on plate + drizzle red currant reduction over lamb


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