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 Peppercorn

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

Carrot

roughly chopped

0.5

piece

Onion

finely diced

stalk

Celery

roughly chopped

275

New Potatoes

baby

Method

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

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.

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

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

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

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

Preheat the oven to 200°C.