Braised lamb rack with Roquefort potato gratin and baby leeks


  • Serves 6 people

  • 50 ml olive oil
  • 6 Frenched lamb forequarter shoulder racks (350-400gm each, see note)
  • 3 celery stalks, coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 leek, coarsely chopped
  • 1 small bunch of thyme
  • 2 fresh bay leaves
  • 1 tsp black peppercorns
  • 12 golden shallots, peeled
  • 1 head of garlic, halved horizontally
  • 2 litres (8 cups) veal stock
  • 36 baby leeks (about 3 bunches), trimmed and washed
  • 30 gm butter
  • Roquefort potato gratin
  • 1.5 kg desiree potatoes, thinly sliced
  • 200 ml pouring cream
  • 75 gm Roquefort, crumbled
01   Preheat oven to 160C. Heat olive oil in a large ovenproof casserole. Add lamb in batches and cook over medium-high heat, turning until golden (5-7 minutes). Season to taste, remove from casserole and set aside. Add celery, carrot, onion, chopped leek, herbs and peppercorns to casserole, cover with a piece of muslin, place lamb, shallots and garlic on top, pour over veal stock and cover with lid. Roast until bones become visible and lamb is tender (2½-3 hours).
02   Meanwhile, for gratin, combine ingredients in a bowl and season to taste. Layer potato in a lightly greased 25cm-diameter cake tin, pour over any remaining cream, place on an oven tray and bake until golden (45-60 minutes).
03   Remove lamb and shallots from casserole, cover with foil and keep warm. Strain braising liquid into a large deep-sided frying pan (discard solids). Bring to the boil over medium heat, skimming to remove any fat, and cook until reduced by half (15-20 minutes).
04   Meanwhile, blanch baby leeks in boiling salted water until tender (2 minutes). Drain, toss with butter and season to taste. Serve braised lamb and shallots with reduced sauce, Roquefort potato gratin and baby leeks.
Note Frenched lamb shoulder racks need to be ordered in advance from your butcher. If unavailable, substitute with bone in shoulder and adjust cooking time.







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