- For the faggots:
- 100g chopped chicken livers
- 100g sausagemeat
- 100g bacon scraps
- 200g minced lamb
- 60g rusk
- 1 teaspoon chopped sage
- 1 teaspoon chopped thyme
- 1 pinch mace
- 1 pinch allspice
- 1 tablespoon port
- Salt & pepper
- Caul fat or streaky bacon
- For the roast garlic mash:
- 600g Maris Piper potatoes, peeled and chopped
- 50g butter
- 100ml cream
- 1 bulb of garlic
- For the sauce:
- 1 shallot, diced
- 300ml lamb stock
- 100ml red wine
- 1 tablespoon Essential Premier Veal Jus
- For the lamb:
- 4 5oz trimmed Speckle Faced Welsh lamb racks
Essential Premier Veal Jus Recipe
Essential Premier Veal Jus Recipe
Created by Ross Williams (Chef at The Wellington, Herefordshire):
Roast Rack & fagot of Speckle Faced Welsh Lamb with Shallot & Red Wine Sauce and Roast Garlic Mash
Ingredients
Method
For the faggots:
Pre-heat oven to gas mark 4, 180o C.
Mix ingredients together, shape into rounds and wrap in caul fat or bacon.
Place in oven and cook for 45 minutes.
For the roast garlic mash
Roast garlic for 20 minutes until soft and browned then mash to a paste.
Boil potatoes until soft, drain, add butter, cream and roast garlic paste and mash until smooth.
For the sauce
Fry shallot in a little butter until soft.
Deglaze pan with the red wine, then add lamb stock and Premier Veal Jus and reduce to required consistency.
For the lamb
Pre-heat oven to gas mark 6, 200oC .
Seal racks in a hot pan, then transfer to oven and roast for 15 minutes, or until lamb is cooked to pink.
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