Lamb confit and potato gateau with roast rack of lamb by Jason Gallagher

Ingredients

Lamb belly/ breast
• 1 lamb breasts
• 1 lrg onions , 1/2 head of garlic, 1 carrot , 1 stick of celery, 1.5 lrg sprigs of rosemary all roughly chopped
• ½ a bottle of red wine
• ½ a litre or until meat is covered of veal or chicken stock
Lamb confit and potato gateau
• 1/2 head garlic
• 2 sprigs of thyme
• 1/2 orange zest
• 1/4 inch ginger
• Enough duck fat to cover leg
For the potatoes
• 4 lrg potato
• ½ pint double cream
• ½ pt. milk
• ½ head of garlic
• Small handful of thyme
Romesco Sauce
1 x red peppers...roasted and peeled
½ x red chilli chopped
1 x cloves of garlic
10 x sun dried tomatoes
25g basil
25g flat leaf parsley
¼ teaspoon black pepper
¼ teaspoon sea salt
½ tbsp sherry vinegar
1.5 oz. toasted almonds...optional
Place all in blender and blend until almost smooth.

Method

Lamb
• Lay out your lamb breasts skin side down, season with salt and pepper and sprinkle with chopped rosemary and garlic.
• Roll the lamb breast up like a Swiss roll and tie with string.
• Sear off in a pan with high sides, till browned all over sides, remove from pan and add the chopped vegetables and sweat off.
• Add lamb then deglaze the pan with red wine, reduce wine for 10 mins then add stock to cover the lamb.
• Cover the pan with a lid or tin foil then place in an oven for 4-5 hours at Gas mark 2 or 150 degrees.
• Take out and leave to cool, then wrap tightly in cling film.
• Leave overnight then the next day slice into 2-3 cm slices and sear on both sides till golden brown, heat in the oven for 10 mins and serve.
• Marinate your leg of lamb in sea salt for 24 hours.
• Wash off salt, place in dish with garlic, thyme, orange zest, ginger and duck fat
• Cover with tin foil – cook in a low oven gas mark 2 or 150 degrees for at least 6 hours or till meat falls off the bone.
• Let the confit cool a while and pick off the bone shredding at the same time.
• Heat double cream and milk in thyme and garlic until it thickens (coats the back of a spoon)
• Pass into a clean container.
• Line dish for gateau with silicon paper.
• Slice potato on a mandolin, then place in cream liquid, overlap each potato slice in the dish seasoning each layer – do 3 layers – then add lamb confit, another 3 layers of potatoes then lamb confit and another 3 layers of potato, pour over any excess cream, layer a piece of silicon paper on top, wrap in tin foil and bake at gas mark 3 for 3 hours or until a knife passes through it easily.
• Take out of oven and press on weights for 24 hours.
• Cut to desired shape and then reheat in oven
Season your rack of lamb and seal in a very hot pan until coloured all over. Put in oven at gas mark 6 for 10-15 min. leave to rest
Serve with a Romesco Sauce, spinach and girolle mushrooms

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