Life Food & Drink

Sunday 28 May 2017

Rack of lamb with a cabbage parcel, shallot purée and red wine jus

Georgina Campbell

2 racks of lamb (3 ribs each), trimmed

1 tbsp vegetable oil For the red wine jus 1.2 litres (2 pints) red wine

1.2 litres (2 pints) chicken stock

1 large bay leaf

A few sprigs of thyme For the shallot purée 150g (5½oz) salted butter

450g (1lb) banana shallots, chopped

300ml (10fl oz) chicken stock

150ml (5fl oz) double cream

Sea salt, white pepper and freshly ground black pepper For the cabbage parcels 7 large leaves of Savoy cabbage, blanched

20g (¾oz) duck fat

100g (3½oz) pancetta, very finely diced

100g (3½oz) carrots, very finely diced

100g (3½oz) parsnips, very finely diced

50g (1¾oz) celery, very finely diced

50g (1¾oz) banana shallots, finely chopped

2 garlic cloves, finely chopped

1 Place a large saucepan on a high heat. Add the red wine, chicken stock, bay leaf and thyme, bring to the boil and then reduce by three-quarters, which should take one hour.

2 For the shallot purée, heat a third of the butter in a saucepan, add the shallots and let them sweat for five minutes. Add the chicken stock and reduce until all the liquid has evaporated. Finally, add the cream and cook for five minutes. Place in a food processor and blend to a purée. Season with salt and white pepper and then strain and set aside.

3 To make the cabbage parcels, cut three of the cabbage leaves into julienne strips. Heat the duck fat in a large frying pan and add the pancetta. Cook for five minutes until crispy, then add the vegetables, the garlic and some thyme. Lightly cook and season, then empty into a dish and chill for about 20 minutes. Take each blanched cabbage leaf and place on to clingfilm. Spoon a quarter of the vegetable mixture on to each and wrap into a round parcel shape with the clingfilm.

4 Preheat the oven to 200°C/400°F/Gas Mark 6. Season the lamb with salt and black pepper. Heat the vegetable oil in a non-stick frying pan, add the lamb and sear on all sides. Transfer to a roasting tin and roast the lamb in the oven for 15 minutes for a medium-pink finish. When cooked, remove from the oven and let the meat rest for five minutes.

5 Steam the cabbage parcels in a steamer for 10 minutes. To serve, arrange the shallot purée, cabbage parcels, red wine jus and lamb cutlets on individual plates.

Irish Independent

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