Aussie Lamb Rack by Soham Sonawane, Executive Sous Chef at Sofitel London St James - The Chefs' Foru
Soham Sonawane, Executive Sous Chef at Sofitel London St James Aussie lamb rack, pot marrow puree, grelot onion, confit Jerusalem artichoke, spiced kale, lamb l
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thechefsforum.co.uk.
Ingredients
- 5 bone Aussie lamb rack
- 4 kilo Potimarrow
- 200g goat’s cheese
- 2kg Jerusalem artichoke
- 1kg Heritage kale
- 500g Girolles
- 300g garlic
- 1kg shallots
- 1 bottle red wine
- 1 bottle port wine
- 100g thyme
- 50g bay leaf
- 100g chives
- 1 packet lamb leaves
- 1 packet corn flower
- 1kg Grelot onion
- 500g chopped lamb bones or trimmings.
- 100g hazelnut
- 2 lemons
- 500g butter
- 500ml double cream
- 500ml cooking oil
- 100g flat parsley
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