Serves 2

1 ea Rack of Lamb
1 ea Garlic Clove
1 pn Thyme
50 ml Olive Oil
40 g Dijon Mustard
Salt and Pepper
Beetroot Jelly
100 ml Beetroot Juice
50 g Ultratex
Lamb Gravy
200 ml Good Lamb Stock
20 g Butter
Salt and Pepper
1 ea Purple Carrots
1 ea Yellow Carrots
1 ea Sweet Potato (cut into finger-sized pieces)
4 ea Asparagus Spears
200 ml Veg Stock
20 g Butter
Tomato Oil Powder
10 g Malto Powder
5 ml Oil from Sun-dried Tomatoes
Truffled Shimeji Mushrooms
100 g Shimeji Mushrooms
10 ml Olive Oil
10 g Butter
5 ml Truffle Oil



Pan Seared Rack of County Meath Lamb

Accompanied by Rainbow Carrots, Truffled Shimeji Mushrooms, Beetroot Jelly, Rich Lamb Gravy and Tomato Oil Powder



The Lamb

Begin the lamb by trimming any excess fat off. Allow to marinate a little in the garlic, thyme and olive oil. Then, season the meat well before placing in a pre-heated pan over a high heat along with a little oil. Turn the lamb continuously in the pan and once it has browned on all sides remove from the pan and cover in a light coating of Dijon mustard. Now place the rack in a pre-heated oven for approximately 5mins at 180 degrees. Remove from the oven and allow to rest before serving.



The Beetroot Jelly

Simply add the Ultratex to the pure beetroot juice a little at a time continuing to whisk all the while until you have reached the desired constancy. If the juice becomes too thick you can add a little more juice, like wise if the juice is too thin you can add a little more ultra-tex.


The Gravy

Reduce a good quality lamb stock to a thick constituency, check the seasoning and finish by whisking through a little butter for shine and richness.


The Vegetables

Peel and cut the vegetables into desired shapes. Poach in a simmering stock until al dente. Remove and butter lightly along with a little seasoning before serving.


The Truffled Shimeji Mushrooms

Prepare the mushrooms by removing any excess root along with any residue of muck. Heat a large based pan over a high heat and add a little oil, now add the mushrooms along with a little seasoning followed immediately by the butter. Toss the mushrooms very quickly over the heat only for 60 seconds or so. Remove from the heat and from the pan. Now drizzle with the truffle oil and set to one side for serving.


The Tomato Oil Powder

Simply add the powder to the oil until all the oil is absorbed and the powder is dry once again.


To Serve:

Begin with a pool of gravy as the base; arrange the vegetables randomly along the gravy. Intersperse with beetroot jelly and mushrooms. Place the lamb along the center standing upright showing off the clean bone.

Finish with a dusting of the tomato powder a couple of pea shoots.