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


  • Pre-heat oven to 200°C
  • Season the meat with salt and pepper. Seal the racks in a heated medium size deep pan in a little Pomace Oil.
  • Remove the lamb from the pan and add a little more oil and sauté all vegetables in pan to give a little colour.
  • Place the racks on top of vegetables (bone down – meat side up), add the herbs and garlic on top.
  • Add wine and jus to the pan covering the vegetables 2/3 with the liquid.
  • 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).
  • 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).
  • Due to the reed, which insulates the meat ever so slightly, the cooking time is increased comparing to cooking without the reed.
  • Remove all reed and remove the rack from the heat
  • Reduce the cooking liquids with the butter to a glazing consistency removing the vegetables when soft
  • Adjust taste of the sauce by adding vinegar, if required.
  • Assemble vegetables neatly in a deep bowl, carve the meat and present on top of vegetables
  • Serve immediately

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