Rich Dales' recipe from the National Dish challenge.
Ingredients
- 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
Method
- Preheat oven to 200c.
- For the pastry:
- 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.
- Wrap the dough in cling film and chill in the fridge for 15 minutes or so.
- 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.
- Bake blind for 10 minutes. Remove from the oven, discard the baking beans & set aside to cool.
- For the lamb:
- Heat a large frying pan until hot and add olive oil.
- Season the lamb and seal on all sides for no more than 2 minutes a side, until the surface starts to caramelise & brown slightly.
- Place the lamb on the rack of the roasting tin & place in the oven for 25 – 30 minutes.
- Once cooked, remove and place on a board. Cover with kitchen foil and leave to rest for at least 15 minutes.
- For the tartlet:
- Quarter & thinly slice the cabbage & cut the chorizo into lardons.
- Heat the butter in a large sauté pan before adding the chorizo & frying for a couple of minutes.
- Add the bacon and fry for a further 2 minutes.
- Add the cabbage and continue to cook for another 4-5 minutes.
- 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.
- Add a good handful of chopped chervil, stir in the cream and season to taste. Set aside.
- 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.
- For the champ:
- Bring a pan of salted water to the boil.
- Peel & dice the potatoes and boil for around 10 minutes, until soft.
- 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).
- 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.
- Season & keep warm.
- For the sauce:
- Heat the wine & stock in a saucepan over a medium heat.
- Finely chop the rosemary and add to the liquid, and reduce by around a third.
- Strain into a clean pan, bring to the boil and gradually whisk in the butter.
- Keep warm until ready to serve.
- For the carrots:
- Bring a pan of water to the boil.
- Add the carrots and boil for 4 minutes, until tender. Strain.
- Heat the butter in a small frying pan. Add the carrots and honey, and sauté for 3 to 4 minutes.
- To serve:
- Slice the lamb into individual cutlets.
- Spoon some of the reduction onto the plate and arrange 3 cutlets on top.
- Place the tartlet on the plate.
- Spoon the champ into a ring on the plate and remove.
- Arrange the carrots alongside.
- Finally, drizzle a little more of the reduction around the plate.
