Deliciouslyorkshire | Recipes | Rack of Nidderdale Lamb

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DifficultRack of Nidderdale Lamb

If food is your passion, then look no further than Clocktower, with daily menus using local, seasonal ingredients. Their designer is executive chef Stephanie Moon, whose signature dishes include rack of Nidderdale lamb, traveling just five miles from gate to plate.

Serves 4

0 Ratings

Recipe by Stephanie Moon Clocktower at Rudding Park

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Method

For the potatoes:

  1. Fry the diced bacon in a
    pan, then add the crushed chopped garlic
    cloves and double cream and bring to the
    boil. Remove from the heat and allow to cool.
  2. Next, peel the potatoes and cut into
    thin slices.
  3. Then layer the potatoes in an
    earthenware dish.
  4. As you build up the dish,
    spoon over the garlic and bacon mixture,
    some salt and some crumbled Wensleydale
    cheese in between each of the layers.
  5. Bake in a hot oven at 180°C until the
    potatoes are soft.
  6. These are now ready to be
    served.

For the lamb:

  1. Season the racks of lamb with
    salt and pepper, seal in a hot pan and then
    place in the oven for 15 minutes until cooked.
  2. Take out and allow to rest before slicing.

For the pea puree:

  1. Cook the peas until soft,
    add the mint, then using a small hand held
    stick blender puree them until soft.

To make the sauce:

  1. Put the chopped shallots
    into a pan with a tablespoon of oil and fry for
    approximately 5 minutes, then add the wine
    to this and leave to simmer until reduced by
    half.
  2. Add the stock and continue to reduce until
    a thick sticky dark sauce has formed. This
    should give you enough sauce for the four
    plates.
  3. To assemble the dish: Cut the Yorkshire
    tarteflette potatoes into small round towers
    with a cutter and place on the four hot
    plates.
  4. Carve the racks of lamb into two and
    intertwine the bones of the lamb so they
    stand upright like a guard of honour!
    Spoon the puree onto the plate, add the
    carrots then finish the plate off with a
    sprinkle of pea shoots.

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Ingredients

  • 4 × 4 Bone racks of lamb,
    French trimmed (ask your
    butcher to do this for you)
  • 150g Fresh or frozen peas
  • 4 Stems of mint (leaves
    removed and washed, then
    pat dry with a clean cloth)
  • 12 Local baby carrots
    (peeled with tops removed
    – pre-cook the carrots in
    salted water and refresh
    under a cold tap when
    cooked)
  • 4 Baking potatoes (peeled)
  • 300ml Double cream
  • 2 Cloves of garlic (peeled
    and finely chopped)
  • 3 Rashers of cooked
    Yorkshire bacon (diced)
  • 150g Wenslydale cheese
    (crumbled)
  • 2pts Strong lamb stock
  • 1 large glass Red wine
  • 100g Butter
  • 2 punnets Pea shoots
  • 3 Shallots (peeled and finely
    chopped)

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