Roast rack of lamb served with a cabbage, bacon & chorizo tartlet, champ, honey glazed carrots and a red wine & rosemary reduction

Rich Dales' recipe from the National Dish challenge.


  • for the lamb:
  • rack of irish lamb (wexford ideally) – minimum 6 cutlets
  • maldon sea salt
  • freshly ground black pepper
  • olive oil
  • for the champ:
  • 2 x large rooster potatoes
  • 100ml double cream
  • 60g unsalted butter
  • 3 x spring onions / scallions
  • garlic
  • maldon sea salt
  • freshly ground black pepper
  • for the tartlet:
  • 1 x savoy cabbage
  • 100g smoked pancetta lardons
  • 100g gubbeen cooking chorizo
  • fresh chervil
  • 50g unsalted butter
  • maldon sea salt
  • freshly ground black pepper
  • 50ml chicken stock
  • 50ml double cream
  • 125g plain flour (plus extra for dusting)
  • 55g unsalted butter
  • 1 x egg
  • for the honey glazed carrots:
  • 8 x baby carrots
  • 20g unsalted butter
  • 2 tblsp clear honey
  • for the reduction:
  • 100ml marques de caceres (rioja)
  • 150ml lamb stock
  • 3 sprigs fresh rosemary
  • 50g unsalted butter


  1. Preheat oven to 200c.
  2. For the pastry:
  3. Cube the butter & place in a food processor with the flour & a pinch of salt. Pulse until the mixture resembles fine breadcrumbs & add cold water to bind.
  4. Wrap the dough in cling film and chill in the fridge for 15 minutes or so.
  5. Roll out the pastry before lining the tart case. Prick the base a few times with a fork and place a piece of greaseproof paper filled with baking beans in the case.
  6. Bake blind for 10 minutes. Remove from the oven, discard the baking beans & set aside to cool.
  7. For the lamb:
  8. Heat a large frying pan until hot and add olive oil.
  9. Season the lamb and seal on all sides for no more than 2 minutes a side, until the surface starts to caramelise & brown slightly.
  10. Place the lamb on the rack of the roasting tin & place in the oven for 25 – 30 minutes.
  11. Once cooked, remove and place on a board. Cover with kitchen foil and leave to rest for at least 15 minutes.
  12. For the tartlet:
  13. Quarter & thinly slice the cabbage & cut the chorizo into lardons.
  14. Heat the butter in a large sauté pan before adding the chorizo & frying for a couple of minutes.
  15. Add the bacon and fry for a further 2 minutes.
  16. Add the cabbage and continue to cook for another 4-5 minutes.
  17. Add the stock, reduce the heat slightly and cook gently for 10 minutes or so, stirring regularly, until the cabbage is soft & everything is combined.
  18. Add a good handful of chopped chervil, stir in the cream and season to taste. Set aside.
  19. To finish the tart, fill the case generously with the filling, brush the edges with beaten egg and place in the oven for around 15 minutes.
  20. For the champ:
  21. Bring a pan of salted water to the boil.
  22. Peel & dice the potatoes and boil for around 10 minutes, until soft.
  23. Meanwhile crush 3 or 4 cloves of garlic slightly with a large knife. Heat the cream with the garlic in a small pan until warm (not boiling).
  24. Strain the potatoes and pass through a ricer. Mix in the butter with a wooden spoon until incorporated, before slowly adding the cream until smooth & creamy.
  25. Season & keep warm.
  26. For the sauce:
  27. Heat the wine & stock in a saucepan over a medium heat.
  28. Finely chop the rosemary and add to the liquid, and reduce by around a third.
  29. Strain into a clean pan, bring to the boil and gradually whisk in the butter.
  30. Keep warm until ready to serve.
  31. For the carrots:
  32. Bring a pan of water to the boil.
  33. Add the carrots and boil for 4 minutes, until tender. Strain.
  34. Heat the butter in a small frying pan. Add the carrots and honey, and sauté for 3 to 4 minutes.
  35. To serve:
  36. Slice the lamb into individual cutlets.
  37. Spoon some of the reduction onto the plate and arrange 3 cutlets on top.
  38. Place the tartlet on the plate.
  39. Spoon the champ into a ring on the plate and remove.
  40. Arrange the carrots alongside.
  41. Finally, drizzle a little more of the reduction around the plate.

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