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 – deliciouslyorkshire Champion of the year 2009-2010, whose signature dishes include rack of Nidderdale lamb, traveling just five miles from gate to plate.

Deliciouslyorkshire seasonal offers available at www.ruddingpark.co.uk or visit the Wild Cook’s Blog for more wild food recipes.

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.