Reed-cooked Rack of Irish Spring Lamb
- 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