Braised shank of Herefordshire lamb

with pickled courgette, baby carrots, salted beets, candied pecans, goat’s cheese mousse and sage cream

The Recipes / Meat

Carrig Country House, Ring of Kerry

1 x 8-bone trimmed lamb rack
20g rosemary
6 garlic bulbs, crushed

Pickled courgette
½ courgette, thinly sliced
100ml white wine vinegar
100g caster sugar
1 star anise
1 bay leaf
½tsp coriander seeds

Goat’s cheese mousse
100g goat’s cheese
30g crème fraîche

Candied pecans
100g caster sugar
100g pecans

Salted beets
3 baby beets
180ml apple juice
1tbs coarse sea salt

Sage cream
100g sliced shallots
2tbs sage
250ml white wine
200ml cream

Baby carrots
200g baby carrots
400ml fresh orange juice

www.carrighouse.com

Serves 2

Divide the rack into two 4-bones, place in a sealed container with the garlic and rosemary and a little olive oil. Leave to infuse, preferably overnight but for at least an hour.

The pickled courgettes are served cold. Bring all the ingredients except the courgette to the boil with 100ml of water. Once boiled allow to cool completely, then pour over the courgette slices and set aside to pickle for at least 20 minutes.

For the goat’s cheese mousse (also served cold) beat the cheese with the crème fraîche until smooth, transfer to a piping bag and store in the fridge until needed.

Heat the sugar for the candied pecans in a heavy based pan to a golden caramel colour. Add the pecans and stir well to coat, then remove from the pan and place on parchment paper to cool. Once cooled, chop roughly.

Wash the beets well and and cook in a pan with the apple juice till tender, about 30 minutes. Peel, slice into quarters, season with sea salt and set aside.

For the sage cream, heat the shallots in a pan with a drop of oil and allow to caramelise. Add the sage and white wine and reduce by half, then stir in the cream and simmer, seasoning to taste. Set aside to keep warm.

Wash the carrots well. Bring the orange juice to the boil, add the carrots and cook till al dente (about 7 minutes). Set aside to keep warm in the juice.

When ready, heat a pan on the hob. Once good and hot sear the lamb racks on both sides, then transfer to a preheated oven at 180˚C (fan). Cook for 8–10 mins for rare; 15 mins for medium-rare; 20 mins for medium-well; 25–30 mins for well done. Allow to rest while arranging the plate.

Pipe mousse in 3 dots with beets, courgette and carrots on top and lamb alongside, drizzle with sage cream, and sprinkle with pecans.