A delicious national dish explained by Nick Watson as part of MasterChef Ireland.

Ingredients

Ingredients

  • 1 x 7 bone rack of lamb
  • 150g piece leg of lamb
  • 100g chicken breast boneless
  • 40g onion
  • 45 ml double cream
  • 40g leeks
  • 20 ml chicken stock chilled
  • 40g savoy cabbage
  • 1 x egg yolk
  • 1 x bouquet garni
  • 1 tsp bicarb of soda
  • (trimming from above leak, 2
  • 5g black truffle shavings
  • black peppercorns, 1 sprig thyme
  • 20g fresh bread for crumb
  • 1 sprig rosemary)
  • 20g flat leaf parsley
  • 300mls lamb stock
  • 20g chives
  • 40g gruyere cheese
  • 0.25 lemon for zest
  • maldon rock salt and peppermilk
  • 100ml olive oil
  • 120g celeriac
  • 5g butter
  • 0.5 garlic clove
  • trim and bones from lamb
  • 0.5 tsp dijon mustard
  • 0.5 stick celery
  • 10g butter
  • 0.5 small carrot
  • 0.5 banana shallot
  • 0.5 banana shallot
  • 60ml chicken stock
  • 150ml claret red wine
  • 125ml double cream
  • 300ml lamb stock
  • 0.25 tsp saffron strands
  • 1 sprig thyme
  • 0.5 garlic clove
  • 10ml red wine vinegar
  • 30g butter
  • 1 tsp redcurrant jelly
  • 62g water
  • 10g butter to finish sauce
  • 35g strong flour
  • 1 egg
  • 0.25 pinch of salt
  • 1 x spring onion
  • 50g broadbeans in the pod
  • 10g trimmings from above cabbage
  • 10g micro basil
  • 140g raw potato (dry floury for mash)
  • 30g choux paste
  • 15g plain flour

Method

  1. Pre heat oven to 180oc and fryer to 130oc. Salted water on to boil for mash.
  2. Place robot coupe bowl, blade and lid in the freezer.
  3. 1 min- Prepare lamb rack, taking bones and sinew off the loin, set trimming aside for sauce and roast off 5 of the 7 bones on a tray. Retain the two smallest bones for garnish.(Also at this point, cut chicken into 1cm dice for mousse. Chill).
  4. 4 mins- Roll loin tightly in cling film to give cylinder shape and place in freezer for 25 mins to firm slightly.
  5. 5 mins- Prepare leg of lamb by removing any sinews, again retaining any trim for the sauce. Cut leg into approximately 2cm square dice. Refrigerate.
  6. 9 mins- For the sauce, peel and roughly chop celery, carrot and shallot (peel the shallot for the celeriac as well at this point and set aside). Add into a small sauce pan with 5g of butter. Peel 1 garlic clove, thinly slicing half of it. Add into pan. Caramelise the veg and garlic in the butter, stirring occasionally with a wooden spoon, until golden brown.(With the other half garlic clove, chop up then with the back of a chopping knife, press down until you achieve a puree consistency ).Retain this puree for celeriac dish .A deep colour should be achieved in the base of the pan. Add in the red wine, red wine vinegar and redcurrant jelly. Bring to the boil and turn down to a simmer. Reduce to a light syrup (while this is reducing, peel potatoes and cut into quarters for mash)
  7. 16 mins- Place potatoes in water and boil for approximately 15 minutes until tender. Take lamb bones out of oven, set aside.
  8. 17 mins- Prepare vegetables for lamb stew, peeling celery and dicing into approximately ½ cm square do the same with the inner part of the cabbage retaining the trim for the dauphine. (Thinly slice the spring onion at this point) Cut the leeks into the same shape (retain the outer leaves for bouquet garni) and, in a metal bowl, wash both vegetables together in cold water. Drain off in flour sieve. (don't use a colander as the holes can be too big). Finely chop onion. Prepare bouquet garni by wrapping the spice and herbs in the outer leek. Tie up with butchers string, allowing excess string to tie to the handle of the pan. Also peel the broad beans by hand at this point.
  9. 22 mins- At this point your sauce reduction should be ready. Take off heat and set aside. Place medium sauce pan on stove with 100ml lamb stock. Bring to the boil. Add in lamb dice, stirring with a wooden spoon to avoid sticking. Stir in leeks, celery and onion and skim off any impurities with a small ladle. Place bouquet garni in with lamb and tie the string to the handle. Cut a round piece of grease proof paper and place over lamb stew. Place in oven at the bottom shelf where the heat shouldn't be to fierce. Allow to cook for at least 40 minutes.
  10. 29 mins- Take lamb out of freezer and out of cling film and season.
  11. 31mins- Check potatoes with a small knife. If tender, lift out with a holy spoon, leaving the water on to boil. Allow to steam dry for 3 minutes in a flour sieve placed over a metal bowl. Add the bicarb of soda to the boiling water and place the two lamb bones in to clean for 10 minutes.
  12. 32 mins- Place frying pan on high heat with a splash of olive oil. Once hot enough (almost smoking) place lamb loin in pan and seal all the way round using a fish slice. Take out of pan once sealed and set aside on oven tray.
  13. 33 mins- To make the celeriac puree, place small sauce pan on medium heat and melt the 10g of butter. Peel the outside of celeriac using a cooks knife. Cut into quarters and grate 170g. With small knife, finely chop banana shallot. Place into melted butter and sweat off with out colouring add in pre made garlic puree and stir. (While this is sweating off, quickly squeeze potatoes through flour sieve and set aside).Add in grated celeriac and stir with wooden spoon for 30 seconds. Stir in cream, saffron and mustard. Turn down to lowest heat and cook slowly for 15 minutes stirring occasionally.
  14. 38 mins- Prepare your herb crust. First remove any crusts on bread and weigh out 20g. Finely chop parsley with a cooks knife and place in small stick blender bowl. Slice chives and place in small stick blender bowl. Grate gruyere cheese and place in small stick blender bowl. Add breadcrumbs. Finely grate ¼ lemon and add. Blend all ingredients until a smooth, colourful crumb is achieved. Set aside on a separate oven tray.
  15. 41 mins- Take pot with lamb bones off heat but leave bones in water and set aside.
  16. 41 mins- To make the choux paste, place small pan on medium heat. Add in water, butter and salt. Bring to the boil. Turn down heat then add in the flour and beat with a wooden spoon until the mix goes to a thick paste. Take off the heat and allow to settle for two minutes. Crack open 1 egg into a metal bowl and add into paste ¼ at a time continuously beating. The mix should be smooth. Set aside.
  17. 46 mins- In a small sauce pan, place in 60 ml chicken stock and boil then simmer to reduce by half (30 ml). Stir this to your celeriac puree. Season then taste mix. If tender enough, place in liquidiser and blend until smooth. Place into piping bag then pipe into squeezy bottle. Keep warm.
  18. 50 mins- Return sauce pan (for sauce) to a medium heat and add in the lamb stock and bones. Bring to the boil, skim with the same ladle and turn down to a simmer. Let this slowly tick away until the correct consistency is achieved.
  19. 53 mins- Prepare chicken mousse. Simply add the chicken, cream, chicken stock and egg yolk into frozen robot coupe bowl. Blend at high speed until mix is very smooth. Scoop mix out onto drum sieve over a metal bowl and, using a pastry scraper, press through. Season mousse and add a small amount of truffle shavings (using mandolin). Scoop mix into piping bag and cut a small hole in the bottom.
  20. 58 mins- Lift out lamb stew, check for tenderness and season. Gently mix then pour contents onto a flour sieve over a metal bowl. Return the juices to the same pan and place over a medium heat, reducing to a light syrup. Return the stew back into the pan with the syrup and mix gently. Cover with cling film and set aside.
  21. 65 mins- Prepare the loin of lamb. Take two sheets of cling film together and pipe a strip of chicken mousse the same length as the loin. Place the loin on top of mousse. Pipe another strip of mousse on top or loin then take a small knife and smooth round the sides. Roll the mousse up retaining the cylinder shape. Re-enforce this by rolling in tin foil. Place on an oven tray and pour a little hot water onto tray to protect the lamb a little. Put in oven for approximately 10 minutes, probing the mousse to 75oc and the centre of the lamb to approximately 52oc.
  22. 70 mins- Meanwhile prepare the dauphine. Place a small sauce pan on a medium heat adding a teaspoon of olive oil. Sweat off the sliced spring onions and shredded cabbage until tender approximately 5 minutes over a low heat. Tabe off the heat and add in 100g of mashed potato, 30g of choux paste, 15g plain flour and seasoning. Using two dessert spoons, quenelle two small shapes into the fryer and cook until crisp and golden in colour (5 minutes)
  23. 80 mins- Put remaining butter in small saucepan and melt gently. Take lamb out of oven and take off cling film and tin foil . With a pastry brush, brush all round the cooked mousse with butter. Roll the mousse in the herb crumb and pierce the cleaned lamb bones into loin to create a cutlet effect and return the mousse to the oven for two minutes. Rest for 5 minutes before slicing. Strain sauce through muslin cloth into metal bowl then return to pan. Correct consistency.
  24. 85 mins- Warm plate in oven. Heat broad beans in the butter left over. Drain onto kitchen cloth on a metal tray. Pastry brush a little of the sauce onto the bones to give a shine. Carefully spoon irish stew onto middle of the plate the same shape as the loin. Place two dauphine at each end of stew. Create 4 smears of celeriac puree around the stew. Carefully collop 4 pieces of lamb and fan them over the stew.(One bone at either side). Place the broad beans and micro herbs accordingly. Finish with a little drizzle of jus and put the remaining jus in a sauce boat.
  25. 90 mins- Serve