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Spring Wicklow Lamb Rack Cutlets with Kohlrabi, Asparagus and a Fresh Mint Sauce

 

This recipe serves 4 people as a starter

Ingredients

  • 12 lamb rack cutlets
  • 2 sprigs rosemary
  • 1 clove garlic
  • 50mls olive oil
  • 12 spears asparagus blanched
  • 2 heads kolhlrabi 
  • 50mls red wine

Mint sauce

  • 1 bunch mint chopped
  • 2 shallots finely chopped
  • 50g capers rinsed
  • 1 tbsp Dijon mustard
  • 60mls olive oil
  • 20mls red wine vinegar 
  • Salt and pepper to taste

Method

Mint sauce

  • To make the mint sauce combine the shallots and capers in a bowl, add the Dijon mustard, and red wine vinegar and whisk 
  • Add the olive oil and continue to whisk
  • Add the chopped mint and season to taste

Lamb cutlets

  • Place the cutlets in a clean bowl, add the olive oil, rosemary and garlic to the bowl and marinade in the fridge for a couple of hours or overnight if you have time
  • To cook the lamb place a heavy based pan on the stove on a high heat. Season the lamb with salt and pepper. Place in the smoking hot pan and sear for 2 minutes on each side until golden brown and roasted. Place on to a tray. 
  • When a the lamb is seared, place in a pre-heated oven at 180 degrees and roast for 4- 6 minutes for medium, allow to rest for 3 minutes before serving  

Kohlrabi

  • To cook the kohlrabi heat a little olive oil in a pan, peel and cut the kohlrabi into 2 discs and place into the pan with the oil and fry until golden on each side 
  • Add 50mls wine and a knob of butter and cover with some foil. Put into a pre heated oven and cook for 10 minutes until tender, take out of the oven and set to one side until ready to serve

To serve

  • When ready to serve add the blanched asparagus to the pan with the Kohlrabi, heat gently on the stove until warmed through. 
  • Arrange the vegetables on a plate, place the lamb on top and dress the plate with the fresh mint sauce

Chef’s Tip

  • Get the butcher to cut the cutlets for you, I like the ones from the ‘best end’ of the rack but would also work with gigot or leg chops
  • Make sure you get the fat of the lamb crisp as you sear them as this is where the delicious lamb flavour is achieved
  • Mint is one of the easiest herbs you grow on a window box or in the garden and is perfect with lamb

 

The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie