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https://www.lifestylefood.com.au/recipes/17901/lamb-cooked-two-ways-rare-deboned-rack-slow-cooked-confit-served-with-potatoes-savoyard-puree-carrot-peas-and-a-reduced-sauce

LifestyleFOOD.com.au

Lamb Cooked Two Ways: Rare de-boned Rack, Slow Cooked Confit Served with Potatoes Savoyard, Puree Carrot, Peas and a Reduced Sauce

If you like a culinary challenge, then this recipe from Derek Crossley is for you. Be sure to leave plenty of time for this dish - many of the elements can be done in advnace and left in the fridge until required. Be assured your efforts will be required.

Ingredients

  • Confit Lamb

  • 1 Shoulder of lamb

  • 2 Coarsely chopped Onions,

  • 1 Bunch Celery coarsely chopped

  • 2 tablespoons Vegetable Oil

  • 2 Cartons Campbells unsalted Chicken stock

  • Half a bottle of dry white wine

  • 1 Bunch Rosemary finely chopped

  • 1 Packet Caul fat ( Crepinette)

  • Salt

  • Pepper

  • Rack of Lamb

  • 1 Rack of lamb French trimmed ( for 3 per persons)

  • Potato Savoyard

  • 1 large Roasting Potato (per person)

  • Garlic

  • Bunch of Thyme

  • Sea Salt

  • Butter

  • Pureed Peas

  • Half a bag of frozen Peas

  • Salt

  • Butter

  • ½ carton cream

  • Carrot Puree

  • 2 bunch Carrots

  • Butter

  • ½ carton cream

Method

  • Confit Lamb:

  • 1.

    In a chasseur pan caramelise the shoulder of lamb in vegetable oil.

  • 2.

    Remove the shoulder of lamb from the pan and add coarsely chopped carrot, celery and onion to the pan.

  • 3.

    Add the lamb shoulder back to the pan and cover with chicken stock and white wine.

  • 4.

    Put into a pre heated oven of 180 degrees for 2 hours until meat is very tender. Remove from the oven; place the lamb on a plate until cold enough to handle.

  • 5.

    To make the sauce, strain the vegetables from the stock and continue to reduce until a thick consistency. Put to one side, ready for reheating.

  • 6.

    Take the lamb, now cold, and with your fingers remove all of the meat from the bones. Add 1 tablespoon of rosemary, salt and pepper.

  • 7.

    Spread out cling film on kitchen bench and spoon in the slow cooked confit lamb; shape it like a thick sausage.

  • 8.

    Take the end of the cling film and roll it tightly, creating the sausage shape.

  • 9.

    Twist the ends tightly of the film so it firms up the meat tightly. Put in refrigerator for at least two hours. When needed, remove from refrigerator when it should be now solid.

  • 10.

    Spread out the caul fat (it resembles a hair net) cut into sufficient pieces to wrap around each lamb sausage shape.

  • 11.

    Remove lamb from the cling film and wrap the caul fat around each one. This can be done in advance and left in the fridge until required.

  • Rack of Lamb:

  • 1.

    Using a sharp knife cut around the bone and remove it

  • 2.

    Scrape all of the tissue off the bones separate them for later to insert back into the lamb for presentation

  • 3.

    Wrap lamb fillet in cling film tightly and put in oven for one hour at 85 degrees this ensures that the lamb is cooked pink on the inside.

  • 4.

    Remove cling film from the rack of lamb and place in a very hot fry pan, and caramelise the outside until crispy.

  • 5.

    Rest for ten minutes

  • Potato Savoyard:

  • 1.

    Peel and shape the potato to fit in a well-buttered dariamold tin snuggly.

  • 2.

    Using a Mandolin, slice the potato thinly and rearrange to its original shape, spread butter, garlic, thyme, salt and pepper between each layer and rearrange in the original shape and insert back into the dariole mould.

  • 3.

    Wrap foil around the top and tie with string.

  • 4.

    Place on a tray in oven at 200 degrees for one hour (this can be done in advance and simply reheated)

  • 5.

    When required remove the foil and ease out the savoyade

  • Pureed Peas:

  • 1.

    Boil peas in salted water, drain and put in blender with butter, half a carton of cream, and blend until smooth. Keep warm.

  • Carrot Puree :

  • 1.

    Boil sliced carrots in salted water, fifteen minutes put in blender with butter, half a carton of cream and blend until smooth. Keep warm.

  • Confit Lamb:

  • 1.

    Remove confit lamb and place in pan with better into a hot oven

  • 2.

    Baste the lamb with the hot butter and you will see the caul fat disappear

  • 3.

    After approx. 5 mins remove and drain on kitchen paper

  • Plating up :

  • 1.

    Cut lamb rack into serving sizes and make an incision into each potion

  • 2.

    Insert the cleaned lamb bone for presentation

  • 3.

    On a warm plate serve in the centre the potato Savoyard

  • 4.

    Place a spoon of the carrot/pea puree on either side of the potato

  • 5.

    Arrange the rack of lamb and the confit lamb on the plate

  • 6.

    Spoon delicately the sauce around the items creating a smooth lake of sauce. Serve with a flourish.

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