Roast Rack of Lamb in Irish Stew Consommé

Succulent roasted lamb racks served in a reduced lamb broth with tender barrel-shaped vegetables and sautéed leeks.

Dinner Lamb Meat Gourmet Stew

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

38g

per serving

152.1 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

Neck Of Lamb Bones

scrag end

600

Lamb Rack

2 x 7-bone best ends

NutsSeeds

piece

Bay Leaf

large

sprig

Thyme

large fresh sprig

handful

Flat leaf Parsley

Stalks, small handful

Black Peppercorns

a few

Salt

to taste

Black Pepper

freshly ground, to taste

sprig

Rosemary

for garnish

OilsFats

Olive Oil

1 tbsp

Vegetables

piece

Leek

roughly chopped

piece

Carrots

roughly chopped

0.5

piece

Onion

finely diced

stalk

Celery

roughly chopped

175

Carrots

baby carrots

275

New Potatoes

baby

0.5

piece

Onion

finely diced

piece

Leek

finely julienned

Method

Boil consommé ingredients in 1.75 liters of water and simmer for 2 hours until reduced to 450 ml.

Strain the stock through a fine sieve and cool to remove fat.

Preheat the oven to 200°C.

Season lamb racks and roast for 20 minutes before resting for 15 minutes.

Simmer shaped baby carrots, baby potatoes, and onion in the reduced lamb stock.

Cook vegetables for 15 minutes until tender and season with salt and pepper.

Sauté the julienned leeks in olive oil for 4 minutes until softened.

Serve lamb chops over leeks with consommé and garnish with rosemary.