Welsh Lamb Loin & Rack with Pea Puree & Onion Cake
A hearty Welsh Spring lamb dish By Kyle Shirajudin, Head Chef at The Eagles Hotel, North Wales.
Prep Time 30 Minutes
Cook Time 5 Hours
Based in North Wales, UK, Kyle Shirajudin has been working in professional kitchens since the age of 15. After working his way up from kitchen porter, Kyle studied Professional Cookery at Llandrillo College before going on to work as a chef in a number of restaurants in the local area.
After turning down a full time position at Rick Stein’s, The Seafood Restaurant in Padstow, Kyle went on to work at Plas Bodegroes – the only restaurant in Wales at the time to hold a Michelin star where he continued to hone his skills under the tutelage of well renowned chef Chris Chown.
Kyle is now Head Chef of a local bistro based in North Wales where he prides himself on using the best in local produce, cooking traditional Welsh dishes that his diners both enjoy and love.
- 1 rack lamb
- 1 Lamb loin
- 1kg potatoes
- 500g onions
- 200g peas
- 1 garlic clove
- Fresh Mint
- 300g shallot
- 300g Chantenay carrots
- 250g butter
- Fresh Rosemary sprigs
- 200ml double cream
- Salt & pepper
- 1 tablespoon redcurrant jelly
- Splash of red wine
Rack of Lamb
- Fill your sous vide water bath with water and preheat to 55ºC (131ºF).
- Season the rack of lamb before wrapping the bones with foil (this ensures the bones won’t pierce your vacuum pouch when cooking).
- Add a sprig of fresh Rosemary into the vacuum pouch along with some butter before sealing. Add to the sous vide water bath and cook for 4 hours.
- Preheat your sous vide water bath to 57°C (135°F).
- Debone out the Lamb loin, removing all fat and sinew. Season with salt & pepper.
- Place the seasoned lamb loin into a vacuum pouch along with some butter. Seal the pouch before placing into the sous vide water bath to cook for 45 minutes.
- Steam or boil your carrots until you reach the desired level of crunch!
- Alternatively, these can be cooked in the sous vide water bath at 85°C (185°F) for 30 minutes. Don’t forget to generously season.
- Preheat your oven to 180°C (356°F).
- Place the shallots onto a baking tray and put into the oven to cook for 25-30 minutes or until softened.
- Once softened, remove from the oven and carefully remove the roots. Gently peel the shallot, ensuring not to squash them.
- Finely slice half an onion and the garlic clove before sweating in a pan. Add the peas to the pan.
- Once softened, add double cream, fresh mint and seasoning to taste.
- Once the cream starts to thicken slightly, add the contents of the pan to a food processor and blend the contents until smooth. Pass the contents through a sieve to ensure the purée is smooth.
Welsh Onion Cake
- Preheat your oven to 190°C (374°F).
- Place butter, garlic and Rosemary into a pan over a low heat. Once the butter has melted and ingredients combined, set aside.
- Peel and thinly slice the potatoes. Line a non-stick pan with greaseproof paper and arrange the potatoes neatly. Create a second layer by adding more sliced potatoes on top. Add some of the melted butter between the layers.
- Sweat onions, butter and Rosemary over a low heat. Once cooked, place the onions evenly over the potatoes before creating two more layers, remembering to add butter evenly to each new layer.
- Transfer the potatoes to the oven and cook for 45 minutes or until the potatoes are soft.
Rosemary & Redcurrant Reduction
- Take the lamb loin bones and roast in the oven. Deglaze with a splash of red wine.
- Transfer the juices to a pan, adding redcurrant jelly and Rosemary. Boil the contents of the pan until thickened.
- Pea shoots
- Add pea purée to a plate. Place the Welsh onion cake on the plate before searing the rack of lamb and lamb loin until browned. Slice if required and arrange evenly on the plate. Add the roasted shallots, Chantenay carrots and a drizzle of the Rosemary reduction. Dress the plate with pea shoots to finish.