St Patrick's day celebrations usually consist of the following: donning a large, green fuzzy hat to the pub, drinking a pint of the black stuff while wearing said hat and attempting to do an Irish accent, badly. The more discerning reveller should now add to that list by making this rather excellent rack of lamb created by the executive chef Justin O'Connor at the Guinness Storehouse.
INGREDIENTS
(Serves 2)
• 1 French trimmed rack of lamb (ask your butcher to do it for you)
• Fresh breadcrumbs
• ½ can of Guinness draught
• Sprigs of rosemary and thyme
• 1 clove garlic sliced
• Dijon Mustard
• Salt and pepper
• 200ml good beef stock
METHOD
1. Put the lamb and the Guinness with the rosemary and garlic into a bowl, cover and allow to marinate in the fridge for six to eight hours or overnight.
2. Take the lamb out of the Guinness and pat it dry. On a hot pan sear all sides of the lamb to seal in those juices, season with salt and pepper.
3. With a palate knife coat the lamb with the mustard.
4. Place the bread crumbs in a blender with some picked rosemary and thyme and blend together for 1 minute. Now coat the lamb with the herb bread crumb, the crumbs will stick to the mustard and make a nice crust.
5. Then simply roast in a preheated oven at 180°C for 20 - 25 minutes.
6. When the lamb is done set aside for 5 minutes to rest the meat. Place the tray you used for the lamb on the gas, now use the marinade to de-glaze the pan.
7. Now add the beef stock to the pan and reduce by half and strain into a sauce boat.
8. Carve the lamb rack into six to eight cutlets and place on two plates and pour the Guinness jus over the lamb.
9. Serve with roast vegetables and champ potato. Delicious.
This year Guinness are attempting to set a new GUINNESS WORLD RECORD and officially make St Patrick's Day 2012 the "Friendliest Day of The Year", to pledge your support please visit facebook.com/guinnessgb.
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