Rob Grist – Head Chef at South Place Hotel Herb Crusted Aussie Lamb, Confit Rosemary Potato Terrine, Spiced Carrot Puree, Mint Chimichurri
- Prep time 45Min
- Cook time 8Hr
- Technique Bake
- Meat Lamb
- Cut Rack
- Serves 5
A tender lamb rack served with a rich, savoury lamb jus, alongside crispy, buttery potato pave, carrot puree, and a vibrant mint chimichurri, perfect for a luxurious meal.
Ingredients
- 3 x 8-bone lamb racks
Potato Pave Terrine
- 2kg thinly sliced potatoes (2mm)
- 0.5 bunch rosemary
- 300g clarified butter
- 10g salt
Lamb Jus
- 2kg lamb bones (roasted)
- 1kg carrots
- 1kg onions
- 1kg leeks
- 5l water
- 20g garlic
- 150ml port
- 300ml red wine
Lamb Crust
- 250g pankbreadcrumbs
- 2 sprigs fresh rosemary (stems removed)
- 2 sprigs fresh thyme (stems removed)
- 2 tbsp fresh parsley, chopped
Carrot Puree
- 150g shallots (sliced)
- 100g extra virgin olive oil
- 1 orange (zest)
- 1kg carrots (peeled and diced)
- 1l water
- 10g salt & white pepper
Mint Chimichurri
- 16g garlic
- 60g salt
- 50g olive oil
- 200g parsley (chiffonade)
- 100g tarragon (chiffonade)
- 100g mint (chiffonade)
- 200g red onion (brunoise)
- 50g red onion (brunoise)
- 480g red wine vinegar
Method
- Peel the potatoes and slice thinly on a mandolin. Toss the potatoes in the salt.
- Line a loaf tin with parchment paper and butter it. Then, layer the potatoes evenly throughout the tin.
- Add a layer of potatoes, then top with some butter. Continue layering until the tin is full.
- Fold the parchment over the potatoes, then cover with foil. Bake the potatoes at 160°C (fan) for about an hour.
- Test by sticking a knife into the potatoes; there should be no resistance.
- Take another loaf tin of the same size and set it on top of the covered potatoes. Add books, cans, or anything heavy to apply pressure.
- Leave the terrine to cool under pressure overnight or for at least 6 hours.
- Once cooled, remove the terrine from the tin and slice it into your preferred portion size.
- In a frying pan, heat some oil and fry the slices of pave until brown and crispy. For a more decadent version, baste with butter and rosemary.
- Roast veal bones in the oven at 140°C (fan) for 3 hours.
- Roast all the vegetables in the oven for 1 hour at 150°C (fan).
- Put all ingredients into a large pot and leave to cook for 6 hours on low heat.
- Pass the liquid through a sieve and into a new pot. Reduce by half and leave to cool.
- In a separate pan, heat oil. When the oil is hot, add the shallots, garlic, and rosemary.
- Once the shallots are cooked, deglaze with the alcohol. Bring to the boil, then add the lamb stock and cook for another 4 hours.
- Pass the mixture and reduce the liquor with fresh rosemary until the desired consistency is reached. Skim regularly.
- Marinate the lamb racks with rosemary, garlic, and olive oil. Let them come to room temperature.
- Heat oil in a pan and sear the meat until golden. Place the lamb on an oven tray and cook at 180°C (fan) for 10 minutes. Remove from the oven, rest for 5 minutes, and repeat the process.
- To make the herb crust (this can be done in advance), place all the ingredients into a food processor and process until crumbly. The mixture should not be wet.
- Sweat the shallots in olive oil for 5 minutes. Add the carrots and cook for 5 minutes without colouring.
- Add salt, pepper, and water, then cover with cling film.
- Simmer until cooked, then use a blender to puree until smooth.
- Pass the puree through a chinois and refrigerate until needed.
