Trio of Irish Lamb

Stephanie Manahan's signature dish from Heat 4 of MasterChef 2014


  • 6 chop rack of irish lamb
  • 50 g lamb sweetbreads
  • 2 lambs kidneys
  • bottle of rapeseed oil
  • 3 tblsp dijon mustard
  • 50 g white breadcrumbs
  • bunch of fresh rosemary(enough for 1 tablespoons
  • bunch of fresh flat leaf parsley(enough for one tablespoon)
  • bunch of fresh mint and chives (enough for one tablespoon each)
  • head of garlic (french if possible)
  • bottle of organic rapeseed oil
  • 50 g plain white flour
  • 1 lb butter
  • 1 pint double cream
  • 1 flat wild irish field mushroom (doesn’t have to be wild!)
  • maldon sea salt flakes
  • fresh black pepper in a mill
  • 2 whole nutmegs
  • 20 floz milk
  • 400 g potato or 3 medium sized potatoes
  • 2 oz desmond cheese
  • 2 oz vintage bandon vale cheddar
  • 2 oz fresh watercress
  • 2 oz fresh rocket
  • 6 tiny violas/mini pansies
  • 6 micro pea shoots
  • 1 lemon
  • 1 tblsp runny honey
  • 4 tblsp extra virgin olive oil
  • 1 glass 50mls of a red wine: a ribera del duero or a rioja


  1. Potato Gratin:
  2. Slice the potato into very thin slices using a mandolin, dry with kitchen roll and season
  3. Place milk, cream, nutmeg and crushed garlic in a saucepan season and heat
  4. Arrange some overlapping potato slices in the greased oven proof dish.
  5. Drizzle over some milk mixture, layer over more potato and milk until all the potato is in the dish and pour over the remaining liquid.
  6. Cover with tinfoil and place in the oven at 160 C
  7. Cook for 30 mins until potato is cooked then remove from oven until before serving
  8. When there is approximately 10minutes before serving - top with mix of the cheeses and return to oven for 10mins flash under the grill.
  9. Using the round cutter cut a 5 cm round of potato to serve.
  10. Lamb sweetbreads:
  11. Rinse sweetbreads well then place in a pan of water, bring to the boil and simmer for 2 to 3 mins.
  12. Remove from pan and refresh under cold water.
  13. Remove the outer membrane and any sinews then place in fridge for later.
  14. When required heat butter and oil in a pan when the butter is foaming add the sweetbreads and fry to golden brown 1 to 2 mins and season with salt and pepper.
  15. Lamb Kidneys:
  16. Prepare the kidneys, by skinning, splitting and coring and cut into fine slices
  17. Chop the mushroom.
  18. Melt butter in a pan and fry the kidneys until brown add the mushrooms and cook for a min or so, add the cream, mustard salt and pepper.
  19. Rack of lamb:
  20. Prepare the rack, trim the meat of fat and the bones leaving the bones clean.
  21. Chop the herbs finely in the mini chopper and mix with the breadcrumbs, a touch of melted butter and season.
  22. Spread dijon mustard on the skinned side of the rack and press the breadcrumbs on.
  23. Cover exposed bones with tinfoil and place it in a roasting tin with a little oil and roast for 20 mins in a preheated hot oven 220 c take out and rest before serving
  24. Red wine jus:
  25. Remove any fat from the roasting dish preserving meat juices,
  26. Place on the hob and deglaze the pan with the glass of red wine incorporating meat remnants left behind.
  27. Bring to the boil and let the alcohol burn off, reduce to a simmer and reduce the liquid to half.
  28. Strain the liquid before use.
  29. Make vinaigrette:
  30. Mix oil, lemon juice, salt, pepper, toss in leaves just prior to serving


Lamb presented in 3 ways; 1. - A herb crusted rack of lamb, with 2. - Lamb kidneys in mushroom and cream and 3. - Lamb sweetbreads, all served with a potato gratin, red wine jus and watercress and rocket salad.

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