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Sunday Coastal Spring Lamb Roast

Braised Lamb Shoulder and Lamb Rack Sunday Roast with duck fat potatoes, parsnip, carrots, celeriac purée and mint and apple jelly.

By Darren Wright, Chillingworth Road, Christchurch

 

Serves 6

 

Lamb Racks

2 Coastal Spring Lamb Racks (available from your local New World or Pak n Save)

500mls red wine

200mls lamb stock

Mirepoix  - (1 onion, 1 celery stalk and 1 carrot roughly cut)

3 large Agria potatoes, peeled and cut into rectangle chips

200mls duck fat

6 spring carrots, peeled

3 parsnips, peeled and cut into rounds

Pea shoots – to garnish

Barkers Mint and Apple Jelly

 

Braised Lamb Shoulder

1 Coastal Spring Lamb shoulder – boned, trimmed and rolled (your New World or Pak n Save Butcher can do this for you)

2.5 litres lamb stock

500g mirepoix (onion, carrot, celery)

3 bay leaves

8-10 sprigs thyme

500mls red wine

200g tomato paste

Saute mirepoix in a little oil and place in the bottom of a deep roasting tray.  Place the lamb shoulder on top and add the rest of the braising ingredients.  Braise overnight at 100°C.  Gently remove from liquid and press.  Chill until set, then portion.

 

Celeriac Purée

500mls milk

2 bay leaves

1 celeriac, peeled and diced

50g butter

 

Place celeriac in a pot and cover with milk.  Add bay leaf and bring to the boil.  Reduce heat and simmer until tender.  Strain and add butter.  Blend and adjust consistency with cooking liquor and season.

 

Method:

  1. Braise lamb shoulder as per braising recipe.
  2. Seal lamb racks in a hot pan with mirepoix.  Place the lamb on top of mirepoix in a roasting tray and roast in moderate oven for approximately 12 minutes until medium.  Remove and allow to rest.
  3. Deglaze pan with red wine until reduced by 2/3.  Add lamb stock and reduce by half.
  4. Boil potatoes until tender.  Fluff in a sieve and then shallow fry in the duck fat until golden brown and crisp.
  5. Prepare celeriac purée as per recipe.
  6. Place parsnips in a roasting pan with duck fat and cook at 120-140°C for 20 minutes or until just cooked through.
  7. Place spring carrots into salted boiling water and cook for 5-8 minutes, so they are still firm when piercing with a knife.
  8. To finish carrots and parsnip, char in a heavy bottom pan and place in a hot oven to roast and colour.
  9. Arrange on the plate and garnish with pea shoots and Barkers Mint and Apple Jelly.

 

Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms