Aussie Lamb Rack
Aussie Lamb Rack by Soham Sonawane, Executive Sous Chef at Sofitel London St James
Soham Sonawane, Executive Sous Chef at Sofitel London St James Aussie lamb rack, pot marrow 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.
