Stephanie Manahan's signature dish from Heat 4 of MasterChef 2014
Ingredients
- 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
Method
- Potato Gratin:
- Slice the potato into very thin slices using a mandolin, dry with kitchen roll and season
- Place milk, cream, nutmeg and crushed garlic in a saucepan season and heat
- Arrange some overlapping potato slices in the greased oven proof dish.
- 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.
- Cover with tinfoil and place in the oven at 160 C
- Cook for 30 mins until potato is cooked then remove from oven until before serving
- When there is approximately 10minutes before serving - top with mix of the cheeses and return to oven for 10mins flash under the grill.
- Using the round cutter cut a 5 cm round of potato to serve.
- Lamb sweetbreads:
- Rinse sweetbreads well then place in a pan of water, bring to the boil and simmer for 2 to 3 mins.
- Remove from pan and refresh under cold water.
- Remove the outer membrane and any sinews then place in fridge for later.
- 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.
- Lamb Kidneys:
- Prepare the kidneys, by skinning, splitting and coring and cut into fine slices
- Chop the mushroom.
- 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.
- Rack of lamb:
- Prepare the rack, trim the meat of fat and the bones leaving the bones clean.
- Chop the herbs finely in the mini chopper and mix with the breadcrumbs, a touch of melted butter and season.
- Spread dijon mustard on the skinned side of the rack and press the breadcrumbs on.
- 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
- Red wine jus:
- Remove any fat from the roasting dish preserving meat juices,
- Place on the hob and deglaze the pan with the glass of red wine incorporating meat remnants left behind.
- Bring to the boil and let the alcohol burn off, reduce to a simmer and reduce the liquid to half.
- Strain the liquid before use.
- Make vinaigrette:
- Mix oil, lemon juice, salt, pepper, toss in leaves just prior to serving
Notes
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.
