Gorgeous and Flavorful. Two Perfect Words to Describe This Dish!

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Combining the sweetness of lamb and leek with the sharpness of Stilton, this hearty dish showcases both.  The lamb is prepared in a sous vide to ensure its succulence before being finished off on a hot grill, creating those little bits of caramelized magic.

Stilton, Leeks and Rack of Lamb

Serves 4

Total time:  2 hours, plus 4 hour marinating

Ingredients

Rack of Lamb

1 rack of lamb, weighing 3 1/4 lb

3 1/2 oz of chopped parsley, mint, garlic, oil and anchovy

Leeks

2 leeks, cut lengthways and thoroughly washed

extra virgin olive oil

salt

Chickory and Juzu Sauce

14  oz of chicory

1 anchovy, in oil

1/2 garlic clove

chilli, as needed

1/4 oz of kuzu (thickening agent)

Crisy Parsley

2 oz of parsley

oil, for deep frying

To Garnish

3 oz of Stilton, frozen and finely grated

chilli flakes, or powder if preferred

Preparation

Lamb

Place the lamb in a vacuum bag with the chopped mint, parsley, garlic, oil and anchovy. Seal the bag using a chamber sealer and set aside for at least 4 hours to marinate.  Alternatively, place in a zip lock bag with all the air expressed out.

Preheat a water bath to 138°F

Place the bag of lamb into the water bath and cook for 90 minutes

Leeks

Place a frying pan over a medium-high heat and add some olive oil. Add the leeks, cut-side down, and cook until they are dark brown on their surface. Allow to cool slightly, then place them in a vacuum bag with a little oil and a pinch of salt. Vacuum in a chamber sealer and cook in the water bath along with the lamb for 1 hour.

Chicory Sauce

Bring a medium-sized pan of salted water to the boil and cook the chicory for 2 minutes, draining carefully. Place a frying pan over a medium heat and, when hot, add the the chicory to the pan along with the oil, garlic, anchovy and chilli. Toss the pan and cook for a couple of minutes until softened.

Transfer the contents of the pan to a blender, blitz until smooth and pass through a sieve. Pour back into the pan and add the kuzu, placing over the heat until the sauce comes up to the boil. Pass through a sieve again and set aside, reheating gently just before serving.

Crispy Parsley 

Wash the parsley and dry carefully, then roughly chop. Carefully place into the deep-fryer set at 356°F and fry until crispy. Let drain on kitchen paper until ready to serve. 

Remove the lamb from the water bath and vacuum bag, then place it under the grill to char until lightly caramelized. Let rest for 10 minutes before carving into 4 equal portions.

Plating/Presentation

To serve, spoon the chicory sauce onto the plate, sprinkle over a pinch of chilli and place the lamb on top. Arrange the leek next to it in the center of the plate, then sprinkle the Stilton over the lamb and garnish with the fried leaves.

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