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

Ingredients:

– 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.

Lamb:
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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