Rack of Lamb with Shallot Purée, Wild Garlic Croquettes, Maple Heritage Carrots and Red Wine Jus

You will need

For the croquettes

1 x lamb neck fillet
1 tbsp olive oil
1 x bottle red wine
2 x large baking potatoes, peeled and diced
50g butter
100g wild garlic leaves, washed and finely chopped
1 x egg yolk
Salt and freshly ground black pepper
100g plain flour
2 x eggs, beaten
75g white breadcrumbs
Vegetable oil, for deep frying

For the jus

500ml good quality lamb stock
250ml red wine from the croquettes (above)
250ml Madeira
1 tsp black treacle
Salt and freshly ground black pepper
25g cold butter, cubed

For the shallot puree

55g butter
1 tbsp olive oil
340g shallots, peeled and finely chopped
300ml lamb stock
1 x small potato, peeled and diced
Salt and freshly ground black pepper
1-2 tbsp double cream

For the lamb racks

2 x racks of lamb, French trimmed
Olive oil for searing
Salt and freshly ground black pepper

For the heritage carrots

500g heritage carrots, peeled and cut in to batons or rounds
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Small bunch flat-leaf parsley, finely chopped
1 tbsp maple syrup
Salt and freshly ground black pepper

To serve

Freshly steamed shredded Cavolo Nero


For the croquettes

1 Begin by searing the lamb neck in a hot pan with the oil, and then pouring in the red wine and bringing to the boil. Transfer to a Sous-chef on the hottest setting, and cook for 12 hours.

2 After this time, remove the lamb from the wine and set aside to shred when cool. Keep the wine for the jus.

3 Steam the potato pieces for 15-20 minutes at 100°C, then mash thoroughly with the butter.

4 In a large bowl, combine the shredded lamb neck, the mashed potato, wild garlic, egg yolk and seasoning. Mix thoroughly, then roll in to balls with your hands to about the size of a golf ball. Roll each one first in the flour, then the egg, then the breadcrumbs and set aside on a plate to deep fry in hot oil for 2-3 minutes, before removing to kitchen towel to drain.

For the jus

1 Reduce the lamb stock by about a half and then pour in 250ml of the red wine from the lamb neck, and the Madeira. Continue to reduce by a further half, then add the treacle and season well to taste.

2 When ready to serve, whisk in the cold butter cubes.

For the shallot purée

1 Melt the butter and olive oil in a large saucepan, then gently fry the chopped shallot for about 20-30 minutes or until golden brown and sweet.

2 Add the lamb stock after this time, and the chopped potato and continue to cook for a further 10-15 minutes.

3 Transfer the shallot and potato mixture to a Thermomix or food processor. Season well and pulse to a smooth purée, adding a touch of double cream if necessary.

For the lamb racks

1 Preheat the oven on Fan Plus, 210°C. Sear the racks in a hot pan with the oil, and transfer to a roasting tin. Insert a roasting probe into the centre of one of the racks, plug it in to the oven and set a core temperature of 57°C. When cooked, remove from the oven and set aside to rest under foil for about 15 minutes.

2 Finally, for the carrots, steam for 3 minutes on 100°C, and then add the Cavolo Nero for a further 1 minute. Remove from the steam oven, and tip the carrots in to a bowl, stirring in the dressing ingredients.

3 To serve, spoon a smear of shallot purée on to each plate, and place a croquette on top. Place a small pile of Cavolo Nero on the side, and arrange 3x lamb cutlets on top in a ‘wig-wam’. Spoon some of the carrots and dressing on the opposite side, then finally pour over some of the jus to serve.

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