Soham Sonawane, Executive Sous Chef at Sofitel London St James Aussie lamb rack, potimarrow puree, onion, artichoke, kale, & lettuce
- Prep time 0Min
- Cook time 0Min
- Technique
- Meat Lamb
- Cut Rack
- Serves 4
Aussie Rack of Lamb, potimarrow puree, grelot onion, confit Jerusalem artichoke, spiced kale, lamb lettuce & jus
Ingredients
- 5 bone Aussie lamb rack
- 4 kilo Potimarrow
- 200g goat’s cheese
- 2kg Jerusalem artichoke
- 1kg Heritage kale
- 500g Girolles
- 300g garlic
- 1kg shallots
- 1 bottle red wine
- 1 bottle port wine
- 100g thyme
- 50g bay leaf
- 100g chives
- 1 packet lamb leaves
- 1 packet corn flower
- 1kg Grelot onion
- 500g chopped lamb bones or trimmings.
- 100g hazelnut
- 2 lemons
- 500g butter
- 500ml double cream
- 500ml cooking oil
- 100g flat parsley
Method
Lamb rack
- Prep the rack and marinate with a mixture of thyme, garlic and esplette.
Potimarrow puree
- Cut the Potimarrow in half and clean the guts and then season with salt and thyme. Fill with double cream and roast until it’s cooked.
- Reserve the cream, scoop out the flesh and place in a blender to make a fine puree, add the cream to the required thickness.
Caramelised Girolles
- Prep the stem of Girolles and clean, let them dry out, then in a hot pan add the Girolles and fry in butter, add some thyme, garlic & season to taste.
Spiced kale
- Cut the kale into big pieces and let it dry. Make a batter with flour, salt, pepper and esplette and fry them until crispy.
Grelot onion
- In a hot pan caramelise the onion, thyme, garlic, bay leaf, star anise and cloves, then slowly braise until it’s just done and soft (leave them to rest to infuse).
Lamb lettuce
- Clean the lamb lettuce and place them in ice cold water just before serving.
