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Rack of Welsh Lamb with a Herb Crust, Bubble and Squeak, Shallots and a Red Wine Jus
Rare Recipe from Glyn Roberts, Castle Cottage Harlech
Chef proprietor Glyn Roberts has a policy of using as much Welsh food as possible in the cooking at Castle Cottage, providing invaluable support to local producers. This also means menus change regularly with the seasonal availability of different products.
Rack of Welsh Lamb with a Herb Crust, Bubble and Squeak, Shallots and a Red Wine Jus (serves 4)
Preparation time : 40 minutes. Cooking time : 45 minutes.
INGREDIENTS
- 1 double rack of lamb 'French' trimmed - fat removed and bones cleaned
(your butcher will do this if you ask nicely) - 1 tablespoon Welsh grain mustard
- 25g (1oz) fresh dried breadcrumbs
- Chopped fresh herbs - rosemary, thyme, lavender etc
- Half pint lamb stock - made from bones & trim from the rack
- 1 glass full bodied red wine
- 6 potatoes for mashing - King Edward is ideal
- 6 leaves of Savoy cabbage
- 1 small onion
- 12 small shallots
- Knob of Welsh butter
- Dash of olive oil
- Salt and pepper
- 2 sprigs of rosemary to garnish
METHOD
- Make mash by boiling peeled potatoes for 20 minutes, drain and mash until light and fluffy.
- Slice cabbage and boil for 2 minutes, cool and squeeze dry.
- Peel and finely dice onion, sauté in a small knob of butter. When cool mix the potatoes, cabbage and onion together with seasoning and form into 'cakes' ready to pan-fry later.
- Coat the trimmed racks - cut into 4 portions - with the mustard and seasoning, then cover with the herbs and breadcrumbs which have been mixed together. Place in a roasting tray, drizzle with olive oil and roast in a hot oven for 12 to 15 minutes for medium or 20 minutes plus for medium to well done.
- While racks are roasting reduce the red wine and stock by half, remove lamb and let rest for 2-3 minutes in a warm place, add any juices from roasting tray to the jus and pass into another pan adding a small knob of butter to give a shine to the jus.
- While the racks are roasting, also pan fry the bubble & squeak for 2-3 minutes on each side, poach the peeled shallots in a dash of seasoned water with a small knob of butter for 8-10 minutes.
- To assemble the dish place a bubble & squeak cake in centre of plate, carve the lamb into three cutlets and arrange around the cake with the glazed shallots, pour over the jus and garnish with the rosemary.