7/28/2019 Jason Gallagher Lamb Recipe PDF
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For the Lamb Breasts:
2 lamb breasts
1 onions (roughly chopped)2 sticks of celery (roughly
chopped)
1 carrot (peeled and roughly chopped)
Couple of rosemary sprigs (leaves removed and finely
chopped)
3 garlic cloves (peeled and finely chopped)
500ml red wine
Veal stock (can use chicken; enough to cover the lamb)
Lay out the lamb breasts, skin side down. Season liberally with
salt and pepper,
and sprinkle with the finely chopped rosemary and garlic. Roll
the breasts up like a
Swiss roll and tightly tie with string.On a high heat, sear the
breasts of in a heavy based, high sided pan until nicely
browned on all sides. Remove the lamb from the pan and add the
chopped
vegetables and sweat of. Return the lamb to the pan and deglazed
with the red
wine. Reduce the red wine for 10 minutes before adding enough
stock to cover the
lamb.
Cover the pan with a lid or foil and place in an oven for 4-5
hours at Gas mark
2 / 150C.
Take the lamb out and leave to cool, before wrapping tightly
with cling film.
Leave overnight.
Jason Gallagher is head chef at the
Stockbridge Restaurant in Edinburgh,
cooking classical dishes with a modern
twist. He uses ingredients that are sourcedfrom local suppliers
whenever possible andhis food is always prepared using fresh,
Jasons Recipe - Roasted rack oflamb with braised Belly, lamb
confit,potato terrine, garlic confit androsemary sauce.
Pair with Highland Park 21 Year Old
7/28/2019 Jason Gallagher Lamb Recipe PDF
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The next day, slice into 2-3cm rounds and sear on both sides
until golden
brown, and reheat in a hot oven for 10 minutes before serving
with a dram of
Highland Park 21 Year Old.
For the Lamb confit and potato gateau:
For the lamb confit;
Coarse sea salt
1 lamb leg
1 head of garlic (halved)
Zest from 1 orange
1 thumb of ginger (roughly chopped)
Small bunch of Thyme (bruised)
Duck fat (to cover)
For the Potato gateau:
1kg potatoes
600ml of double cream
head of garlic
Couple of sprigs of thyme (bruised)
For the lamb confit, marinate the lamb legs in the sea salt for
24 hours.
The next day, wash of the salt and place in an oven dish with
the garlic, thyme,
orange, ginger. Cover the lamb with the duck fat.
Cover the dish with tin foil and transfer to a 150C / gas mark 2
oven for at least
6 hours, or until the meat falls of the bone.
Once the lamb is cool enough to handle, pick the meat of the
bone and
shredding the meat into small, bite sized pieces.
For the potato gateau, heat the double cream with the thyme and
garlic until it
thickens enough to coat the back of a spoon. Pass this cream
through a sieve
into a clean bowl.
Prep an oven dish with silicon paper and preheat the oven to gas
mark 3 /170C.
Peel the potatoes and finely slice on a mandolin. Place the
slices in the thicken
cream.
Start to layer the gateau dish; 3 layers of the potatoes with a
layer of lamb
confit. Continue to layer the dish until you have almost reached
the top. Pour
over any excess cream and cover with a large piece of silicon
paper. Wrap the
whole dish in tin foil and transfer to the oven for 3 hours, or
until a knife passes
through it easily.
