Stilton, Leeks and Rack of Lamb Recipe

Combining the sweetness of lamb and leek with the sharpness of Stilton, this hearty dish by Cristina Bowerman showcases the brilliance of British produce. The lamb is prepared in a sous vide to ensure juicy flesh before being finished off on a hot grill, creating those little bits of caramelised magic.

Rack of lamb

1 rack of lamb, weighing 800g
100g of chopped parsley, mint, garlic, oil and anchovy

Leeks

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

Chicory and kuzu sauce

400g of chicory
1 anchovy, in oil
1/2 garlic clove
chilli, as needed
5g of kuzu

Crispy parsley

50g of parsley
oil, for deep frying

To garnish

80g of Stilton, frozen and finely grated
chilli flakes, or powder if preferred

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Chamber sealer
Water bath
Temperature probe
Blender
Deep-fryer

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

Preheat a water bath to 59°C

Place the bag of lamb into the water bath and cook for 90 minutes

Preheat a water bath to 90°C

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

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

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

Preheat a deep-fryer to 170°C

oil, for deep frying

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

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

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

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Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.

Rack of lamb, Stilton cheese and burnt leek

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