Ingredients 1x 4 bone rack of Lonk lamb. 1x spring cabbage 100 grams of garden peas 2x large local carrots 4x large potatoes 3x sprigs of rosemary 500ml of red wine 1 litre of veal stock 2x sprigs of thyme 1x bay leaf 2x shallots 1x 250 grams of unsalted butter Method 1. Clean the bones of the rack and set aside 2. Peel the potatoes and ring out for fondants 3. Keep the offcuts for the rosemary puree 4. Place fondants into a pan with soft butter and seasoning on the bottom 5. Add 20ml of water 6. Cook on moderate heat on one side until golden. Carefully turn over the potato to cook them through. Set aside in a warm place until you are ready to dress. 7. Peel and turn the carrots into barrel shape. 8. Chiffonade the cabbage 9. Sweat down the potato offcuts(no colour) and cover with milk and cream. Blend, season and pass when cooked. Add finely chopped rosemary to taste
Sauce 1. Sweat down shallots, offcuts of carrots, thyme, bay leaf, rosemary. 2. Add red wine and reduce by half 3. Add veal stock and simmer for 20-30 minutes 4. Pass and reduce further to desired consistency Dressing 1 Season and seal off the lamb rack and cook fat side down in the oven 2. Take out the oven and ensure it rest for at least half the cooking time . 3. Sweat down the cabbage in butter and season 4. Blanch the carrots in seasoned water 5. Place the fondants in the oven to warm through 6. Ensure the puree is hot and ready to dress. 7. Blanch the peas in hot water for one minute and season Recipe by Chris Rawlinson, winner of the Essential Cuisine North West Young Chef Competition 2009.