- 1 x 300 - 400g rack of lamb
- 200ml chicken stock
- 1 carrot
- 1 celery stick
- 1 onion
- 4 tomatoes
- 1 sprig of rosemary
- 100ml red wine
- 4 new season potatoes
- 1 large bunch of wild garlic
- 1 bunch of chard leaves or kale
- 60g abernethy butter
Alan Newell’s Mourne Lamb, Comber potatoes & Walled Garden leaves - Serves 2
Danni Barry
4th April 2017
Alan Newell’s Mourne Lamb, Comber potatoes & Walled Garden leaves - Serves 2
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Alan Newell’s Mourne Lamb, Comber potatoes & Walled Garden leaves - Serves 2 recipe below as tried and tested by our professional chefs, from the menu at the Michelin-starred, EIPIC in Belfast.
Ingredients
Method
Remove the lamb loin from the bones (a butcher can do this for you). Roast the bones in a hot oven 200˚C for 15 mins. In a saucepan cook the carrot, celery and onion until golden brown add the tomatoes and cook until soft. Add the red wine, boil and simmer for 5 mins. Pour in the chicken stock and add the roasted bones. Cook for 20 minutes, pass through a sieve and reduce to a sauce consistency. Sprinkle the lamb with sea salt and some chopped rosemary and allow to sit at room temperature for 10 minutes. Scrub the skin of the new potatoes and boil in salted water for 12 minutes. When cooked slice lengthways and colour the exposed side in a hot pan with some rapeseed oil, once it’s a deep golden colour add the butter and allow to foam. Place in the oven for 5 - 6 mins. In a hot pan colour the loin of lamb on all sides and place in an oven at 180˚C for 6 - 8 mins. Allow to rest for 2 mins and carve. Wilt the greens in some butter and serve with the potatoes and lamb.
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