Reed-cooked Rack of Irish Spring Lamb

A unique method of preparing an Irish staple, alongside roasted baby vegetables


  • 2 x 6 bone rack of lamb (fully trimmed)
  • bunch of untreated reed
  • 100 g pinot noir wine
  • 20 g pinot noir vinegar or balsamic vinegar
  • 200g lamb jus
  • selection of baby vegetables (i.e. mini round turnip, mini round carrot,
  • mini fennel, mini aubergine or peppers)
  • cloves of garlic
  • sprig of thyme
  • sprig of rosemary
  • 50 g pomace olive cooking oil
  • salt and pepper


  1. Pre-heat oven to 200°C
  2. Season the meat with salt and pepper. Seal the racks in a heated medium size deep pan in a little Pomace Oil.
  3. Remove the lamb from the pan and add a little more oil and sauté all vegetables in pan to give a little colour.
  4. Place the racks on top of vegetables (bone down – meat side up), add the herbs and garlic on top.
  5. Add wine and jus to the pan covering the vegetables 2/3 with the liquid.
  6. Cover particularly the meat with generous amount of reed (Note: the pan does not need to be covered completely with reed, but the meat should have a good coverage).
  7. Place the pan in preheated oven (200°C) and cook for about 12-15 minutes until meat is cooked to your liking (recommended medium rare).
  8. Due to the reed, which insulates the meat ever so slightly, the cooking time is increased comparing to cooking without the reed.
  9. Remove all reed and remove the rack from the heat
  10. Reduce the cooking liquids with the butter to a glazing consistency removing the vegetables when soft
  11. Adjust taste of the sauce by adding vinegar, if required.
  12. Assemble vegetables neatly in a deep bowl, carve the meat and present on top of vegetables
  13. Serve immediately


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