Thursday 14th November 2019
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Serves 4
Preparation time: 30 Minutes
Cooking Time: 50 Minutes

Ingredients
2 full racks of lamb (French trimmed)
400g Maris Piper potatoes (peeled & coarsely grated)
250g Chantenay carrots (top & tailed)
100g banana shallots (roughly chopped)
100g pancetta lardons
300g liquid stock (beef or lamb)
200ml red wine
1 egg (whisked)
1 teaspoon gluten free plain flour
3 garlic cloves (minced)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
2 tablespoons finely chopped rosemary
30ml vegetable oil
1 tablespoon honey
Small knob of butter

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Recipe by Chris Davey

Chris Davey, Head Chef at Oaklands Hall Hotel gives us our recipe for September.

Start the jus by reducing the red wine by half over a medium-high heat. Add the stock and lower the heat, continuing to reduce until a thick, sticky consistency is achieved. Preheat your oven to 180˚C.

Whilst the wine is reducing, rub the garlic and herbs over the lamb.

In the meantime, wrap the grated potato in a tea towel and squeeze out as much of the moisture as possible. Place the potato in a bowl with the whisked egg and flour, seasoning well and mixing.

In a large roasting tray over a medium-high heat on the hob, heat 10ml of oil and seal the lamb on all sides. Place the lamb skin down and transfer to the oven for 15 minutes. Once the 15 minutes are up, remove the lamb from the oven to rest for at least 5 minutes before serving.

In a small roasting tray mix the shallots, pancetta and carrots. Drizzle with 10ml of oil and the honey, add the butter on top and place in the oven for 20 minutes.

Heat the remaining oil in a frying pan and place 4 (roughly) 7cm cooking rings in the pan. Divide the potato mix evenly between the rings, pushing down with the bottom of a spoon to ensure a consistent shape to the rostis. Fry for 5 minutes and turn before placing in the oven for 15 minutes, taking care when touching the cooking rings as these will now be extremely hot!

Everything should have come together nicely by now so to serve, place the rosti just off the centre of the plate and sit the shallots, pancetta and carrots to the side. Cut each rack into quarters and sit two pieces of lamb on top of each dish. Drizzle with the jus and enjoy!

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