Deliciouslyorkshire | Recipes | Rack 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.

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.