> Recipes > Lamb

Rack of lamb, Stilton cheese and burnt leek

Rack of lamb, Stilton cheese and burnt leek

  • Main
  • medium
  • 4
  • 2 hours, plus 4 hour marinating

PT2H

PT4H

1
Place the lamb in a vacuum bag with the chopped mint, parsley, garlic, oil and anchovy. Seal the bag using a chamber sealer and set aside for at least 4 hours to marinate
  • 1 rack of lamb, weighing 800g
  • 100g of chopped parsley, mint, garlic, oil and anchovy
2
Preheat a water bath to 59°C
3
Place the bag of lamb into the water bath and cook for 90 minutes
4
Preheat a water bath to 90°C
5
For the leeks, place a frying pan over a medium-high heat and add some olive oil. Add the leeks, cut-side down, and cook until they are burnt on their surface. Allow to cool slightly, then place them in a vacuum bag with a little oil and a pinch of salt. Vacuum in a chamber sealer and cook in the water bath for 1 hour
  • 2 leeks, cut lengthways and thoroughly washed
  • extra virgin olive oil
  • salt
6
Meanwhile, prepare the chicory sauce. Bring a medium-sized pan of salted water to the boil and cook the chicory for 2 minutes, draining carefully. Place a frying pan over a medium heat and, when hot, add the the chicory to the pan along with the oil, garlic, anchovy and chilli. Toss the pan and cook for a couple of minutes until softened
  • 400g of chicory
  • 1/2 garlic clove
  • 1 anchovy, in oil
  • chilli, as needed
7
Transfer the contents of the pan to a blender, blitz until smooth and pass through a sieve. Pour back into the pan and add the kuzu, placing over the heat until the sauce comes up to the boil. Pass through a sieve again and set aside, reheating gently just before serving
  • 5g of kuzu
8
Preheat a deep-fryer to 170°C
  • oil, for deep frying
9
For the crispy parsley wash the parsley and dry carefully, then roughly chop. Carefully place into the deep-fryer and fry until crispy. Leave to drain on kitchen paper until ready to serve
  • 50g of parsley
10
Remove the lamb from the water bath and vacuum bag, then place it under the grill to char until lightly caramelised. Leave to rest for 10 minutes before carving into 4 equal portions
11
To serve, spoon the chicory sauce onto the plate, sprinkle over a pinch of chilli and place the lamb on top. Arrange the leek next to it in the centre of the plate, then sprinkle the Stilton over the lamb and garnish with the fried leaves
  • 80g of Stilton, frozen and finely grated
  • chilli flakes, or powder if preferred

Ingredients

Metric

Imperial

Rack of lamb

Leeks

  • 2 leeks, cut lengthways and thoroughly washed
  • extra virgin olive oil
  • salt

Chicory and kuzu sauce

Crispy parsley

  • 50g of parsley
  • oil, for deep frying

To garnish

save recipe
recipe saved

Comments ()

Rack of lamb, Stilton cheese and burnt leek

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.