Black Moth Roasted Rack of Welsh Salt-Marsh Lamb


3 x 8 bone racks of salt marsh lamb

2 lb (1kg) cooking potatoes

1 lb (500g) parsnips

8o/z (200g) spinach

4o/z (100g) girolle mushrooms

4o/z (100g) morel mushrooms

1 truffle 30/40g

40/z (100g) button mushrooms

4o/z (100g) chopped shallots

¼ clove of garlic chopped

¼ o/z (5g) chopped tarragon

8o/z (200g) pistachio nuts blanched and de-skinned, finely chopped

2 tablespoons of Dijon mustard

8o/z (200g) butter

A pinch of saffron

Sea-salt and pepper

½ pt (250ml) of veal jus flavoured with sherry and Black Moth vodka

Stage One: Parsnip Puree

Peel the parsnips and cut them into quarters. Take out the woody middle, dice and put into a pan. Cover with water. Add a pinch of saffron salt and half of the butter, cook until soft and most of the water has evaporated. Puree

Stage Two: Potatoes

Peel, take a parisienne scoop and make balls of potatoes. You will need six per portion. Heat a frying pan with a little oil, add half of the butter and cook on a medium heat until golden brown

Stage Three: Spinach

Blanch in salted boiling water for 10 seconds, take out and put into ice cold water. When cool, place onto a kitchen cloth to remove the excess water

Stage Four: Mushroom Farce

Take half of the cleaned and washed mushrooms, chop up, then add 1 o/z of butter to a frying pan with a little oil. Sweat the shallots and garlic without them colouring, and add the tarragon and the mushrooms. Cook until the juices have evaporated. Season and cool

Stage Five: Veal Stock (jus)

4 lb (2kg) veal of beef bones from your butcher

2 carrots

1 leek

Half an onion

A few peppercorns

1 teaspoon of tomato puree

Any mushroom trimming


Roast the bones in the oven until browned. Put into a large stockpot, cover with cold water and add all other ingredients. Bring to the boil, turn down to a simmer and do not leave to boil. Skim off any fat regularly. Cook for ¾ hours and then leave the liquid to one side

In a clean pan, sweat off some root vegetables. De-glaze the pan with the sherry and vodka, burn off the alcohol, then cover with the stock. Bring to the boil, then turn down to a simmer. Reduce by ¾ and check the seasoning

Stage Six: Stuffing the Salt-Marsh Lamb

Take the lamb and use a butcher’s steel or the round end of a wooden spoon and push through the eye of the lamb. Put your mushroom stuffing into a piping bag, put the end into the hole in the eye of lamb and fill with the stuffing but don’t try to over fill them

Take the lamb and season well with salt and pepper. Put 1 o/z of butter into a frying pan with a little oil. When hot, seal the lamb on all sides. Put into the oven and roast in a pre-heated temperature of180c/200c for 12-15 minutes, or until the lamb is just firm to the touch. It may take a little longer in some ovens. Take out and rest for 5 minutes. Cover the skin with the Dijon mustard and dip it into the chopped pistachio nuts. Place back in the oven for 2 minutes, take out and rest

Stage Five: Final Ingredients

In a pan, sauté the mushrooms with a little butter and when just cooked, season. Heat the parsnip puree, heat the potatoes, and warm the spinach. Take a small ring cutter, fill ¾ with the parsnip puree and top with the spinach. Arrange the mushrooms and potatoes on a plate, and flood with jus. Trim each end of the lamb and cut into cutlets. Place 1 cutlet next to the puree and spinach and ‘fan’ the other piece to show the stuffing. Serve

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