Ring of Kerry Lamb Rack

Ring of Kerry Lamb Rack with pickled courgette, baby carrots, salted beetroot, candied pecans, goats cheese mousse & a sage cream.

Patricia Teahan – Head Chef, Carrig Country House

Ring of Kerry Lamb Rack


– 1 eight- bone lamb rack trimmed
– 20g rosemary
– Garlic bulbs
– Seasoning

Pickled courgette:
– ½ courgette sliced thinly
– 100ml white wine vinegar
– 100g cater sugar
– 100ml water
– Staranise
– Bayleaf
– ½ tsp coriander seeds

Baby carrots:
– 200g baby carrots
– 400ml fresh orange juice
– Seasoning

Salted beets:
– 3 baby beets
– 180ml apple juice
– 1tbls coarse sea salt

Candied pecans:
– 100g caster sugar
– 100g pecans

Goats cheese mousse:
– 100g goats cheese st tola curd
– 30g crème fraiche

Sage cream:
– 1/3 cup sliced shallots
– 2tbls sage
– 3/4 cup white wine
– 2/3 cup cream

To cook:
Preheat oven to 200°c (400°f), gas mark 6.

Cut the lamb rack into 2×4 bone pieces. Season, put in container with garlic and rosemary and some olive oil, leave to infuse.

Candied pecans:
Put sugar in heavy based pan and allow to go to a golden caramel colour, add pecans and stir and remove from pot onto parchment paper. allow to cool completely and roughly chop.

Goats cheese mousse:
Place goats cheese in bowl add crème fraiche, beat well, place in piping bag, refridgerate.

Courgette pickle:
Boil up all ingredients except the courgette. Allow to cool completely and pour over courgette slices, set aside to pickle.

Baby carrots:
Boil orange juice. wash carrots well and add to the boiled orange juice, cook till al dente.
set aside keeping warm in juice.

Salted beets:
Wash beets well, put in apple juice and cook until just tender.
peel and slice and season with sea salt. set aside.

Once infused put in good hot pan and sear well, place in oven and cook for 8-10 mins for pink lamb. Remove and allow to rest.

Sage cream:
Put shallots in pot with drop of oil allow to carmelise add sage and white wine. reduce to half add cream and simmer. season to taste.

Plate up and enjoy!

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