1 each Rack of Lamb
1 each Lamb Kidney
1 each Garlic Clove
1 pn thyme
50 ml Olive Oil
40 g Finely Chopped Herbs
Salt and Pepper
100 gms Puy lentils
200 ml Lamb Stock
20 gms Smoked Bacon Lardons
20 g Finely Diced Carrots
10 g Finely Diced Shallot
10 g Finely Chopped Celery
1 pinch chopped thyme
50 ml Red Wine
200 ml Lamb Stock
30 ml Balsamic Vinegar
10 g Butter
Salt and Pepper
100 g Peeled Potatoes
50 ml Cream
20 ml Shallot Puree
20 g Butter

Slaney Valley Lamb

Slaney Valley Lamb

Pan Seared Rack of County Wexford Lamb, Seared Lamb kidney

Accompanied by Shallot mash, braised Puy Lentils with Smoked Bacon Lardons, balsamic Baby Carrots and Balsamic Jus.


The Lamb

Begin the lamb by trimming any excess fat off. Allow marinating 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. Now place the rack in a pre-heated oven for approximately 5mins at 180 degrees. Remove from the oven and cover in the finely chopped herbs, allow to rest before serving

For the Kidneys slice down the middle and remove the excess fat inside the kidneys add a little olive oil, rosemary and season. To cook place in a hot frying pan and nicely brown on both sides cooking them medium and a little butter to the pan to finish, allow to rest before serving.


The Braised lentils

Heat a medium-sized pot and fry off the smoked bacon lardons and cook for few minutes then remove from pot and leave to one side.

Add all the prepped veg and thyme to the pot and cook for few minutes then the add the lentils fry gently for 5 minutes, add the red wine and reduce by half then add the lamb stock and the bacon lardons and cook out for approx. 30 minutes stirring regularly.

The Balsamic Jus

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

The Vegetables

Peel the baby Carrots and Poach in simmering balsamic until al dente. Remove and butter lightly along with a little seasoning before serving.

The Shallot Mash

Cook potatoes in simmering water and then drain and add a little cream, butter and season, cover add leave to one side.

Cook sliced shallots in a pot and add fresh cream, seasoning and cook under low heat until the cream has reduced.

Blitz the hot shallot cream in a blender until it becomes a smooth puree then add some to the mash and place in a piping bag.

 To Serve:

Begin with a generous pool of lentils in the middle of the plate then pipe the shallot mash on either end of the plate. Place the sliced lamb Rack along the centre on top of the lentils standing upright showing off the clean bones, add the kidneys and baby carrots to both sides of the plate and finish with the balsamic jus around the dish.

To finish garnish with some baby rocket cress.