Recipe: Slow roasted rack of lamb with braised truffled celeriac
3 September 2019 / Food and Drink /
The relaxed dining in The Stables is all about hearty food cooked to perfection… just what you need after a round of golf. Here our Executive Sous Chef, Andrew Parkinson introduces a delicious roast lamb recipe from the menu for at home. A top tip is buying the best quality of meat and veg for your budget. Our lamb is selected from traditional hill farms with open pastures for a wholesome flavour and texture, and our chefs pick our fresh celeriac, herbs and beautiful greens every day in the Walled Garden.
Beyond the braised truffle celeriac, the secret is finishing the dish with the very flavoursome yet delicate dressing of pasted anchovies blended with finely chopped rosemary, a zest and squeeze of lemon. Enjoy!
Andrew Parkinson, Executive Sous Chef
|For the slow roasted lamb||For the braised truffled celeriac|
|For the anchovy-rosemary dressing|
Method for the braised celeriac
- In a suitable sized pan, pour in enough olive oil to cover the base thinly. Warm the oil then add the shallots, garlic, bay leaves and rosemary. Cook this slowly until the shallots and garlic are soft without colour.
- Add the diced celeriac and cook until it gets some colour, then add just enough vegetable stock to cover.
- Stir together and let the celeriac cook until soft, the liquid will slowly evaporate in the process.
- Remove the pan from the heat, zest the lemon into the mix, then squeeze in the juice too.
- Add the chopped parsley, a good splash of truffle oil and season with salt and pepper to taste.
- Smash down the celeriac with the back of a spoon to give it a coarse, rustic look.
Method for the anchovy-rosemary dressing
- In a pestle and mortar, add the chopped rosemary, the anchovy fillets and garlic.
- Paste the mix together to a smooth pulp, zest in the lemon and squeeze in the juice.
- Now add enough extra virgin olive oil to make a dressing. No need to season as the anchovy and oil will provide this.
- Sear the lamb racks in a sautée pan, then oven roast for 12 minutes at 160°C. When done, leave to rest and cut into 6 pieces.
- Blanch the broccoli in boiling water, then sautée in a pan with a touch of chilli oil and sea salt.
- Serve the lamb racks over the truffled celeriac and blanched broccoli. Finish with a drizzle of the anchovy dressing and red wine jus, as the picture shows.
Book a table at The Stables restaurant to sample this dish and a whole host of other traditional, seasonal specials.