The World Young Chef of the Year, Dubliner Mark Moriarty doesn't do things by halves so if you're looking for an outstanding lamb recipe, this should tick all the boxes.
Ingredients:
- 8 boned rack of lamb (800g), trimmed
- 1 onion, sliced
- 2 cloves garlic, minced
- 500ml chicken stock
- 200ml cream
- 3 carrots, diced
- 2 whole carrots, peeled
- 1 bunch mint
- Handful coriander seeds
- Handful capers
- 3 anchovy fillets
- 20ml olive oil
- 1 lemon
- 200ml lamb/beef sauce
Method:
1. Roast the lamb rack on the bone in a hot pan until browned, add some butter and baste the meat before moving it to a tray. Place in an oven at 100 degrees and cook slowly for 20 mins to achieve a medium piece of meat.
2. In a pot, gently cook the onion and garlic in some butter before adding the diced carrot. Cook for 3mins and then turn the heat up. Add the chicken stock and cook until the carrots are soft. Add the cream and place the mix in a blender and blend until a smooth puree is achieved, season and set aside
3. In a pan, roast the whole peeled carrots with the coriander seeds and some stems of mint, add some butter and toss until the butter turns brown. Place the carrots in the oven with the lamb for 10mins until slightly soft.
4. On a board, chop the capers with some mint and the anchovy fillets, add this to a bowl and loosen with the olive oil. Season with some lemon zest and juice and set aside
5. To serve, carve the meat off the bone and place it on a plate. Place the carrot next to it and dress with the caper and mint dressing. Add some fresh mint leaves. Lastly add a spoonful of the carrot purée and some sauce to finish.
