- Take the trimmings from the lamb and roast in a small tray at 180°c for 30 mins. Strain off the fat into a bowl and keep to the side then discard the roasted trimmings. This can be done in advance.
- For the potato terrine, line a small oven tray approximately 5cm deep with greaseproof paper.
- Peel the potatoes and thinly slice using a mandolin taking care not to cut yourself and ensuring you use a guard.
- Once all the potatoes are sliced start layering your thin slices in to the lined tray. When you’ve covered the bottom the tray brush with lamb fat and then layer again with more potatoes. Repeat this process until all the potatoes have been used – be sure to season every third layer with a good crack of salt.
- Once fully layered and the tray is filled cover with tin foil and bake at 180°c for 45 minutes.
- Remove from the oven once cooked and test with a small sharp knife. Place an identical tray on the top and press in the fridge with a weight on top, this can be anything, I like to use beer. Press until cold – ideally overnight.
- Peel your cucumber and cut in half lengthways. Remove the seeds with a teaspoon by running the spoon down the length of the cucumber.
- Cut long strips of the cucumber and put in a bowl and season with salt to brine the cucumber.
- Whilst this is sitting in the salt start to make your pickle with your sugar, vinegar and white wine. Once this comes up to room temperature take off the heat and let it cool slightly before pouring on the cucumber.
- For the Salsa Verde place all ingredients in a food processer and blitz until smooth.
- Remove your trimmed lamb from the fridge and let it sit at room temperature for 20 minutes before cooking.
- I like to BBQ the lamb but you can also cook in a pan and finish it in the oven. Season the fat with salt and pepper and cook fat side down on the BBQ over medium hot coals for about 6-8 minutes before turning. You can use a probe to measure the temperature, the lamb needs to be cooked to 40°c degrees and let rest. If cooking in the oven it needs to go in at 180°c for 8 minutes to render.
- Whilst your lamb is cooking you can cook your onions – don’t peel them, just cut in half through the middle and sauté using the lamb fat in pan to almost black. Cover with a cartouche (fancy word for grease proof paper) and pop in the oven with your lamb for the 8 minutes.
- Start on your asparagus, add equal parts butter and water to boil. Trim your asparagus 5 cm off the bottom to get rid of the woody bit. Pop into emulsion and cook for one minute, these can also be finished on the BBQ.
- Once the lamb comes out of the oven or the BBQ it needs to rest for 10 minutes.
- Turn the terrine out of the oven tray and cut into chunky chips then fry at 180°c for 4-5 minutes until golden and season whilst hot.
- We serve this as a sharing plate, chips on the side, ramekin of the pickled cucumber, goats curd and salsa verde. Pop your onions on the plate, slice your lamb and enjoy!
BBQ Welsh Lamb rack with grilled asparagus, salsa verde and lamb fat chips by Heaneys
- Prep time 35 mins
- Cook time 1 hrs 45 mins
- Serves 4
Ingredients
Lamb
1 x 8 Bone Rack of Lamb (ask your Butcher to ‘French Trim’ it but ask them to keep the trimmings for you)
Potato Terrine (‘Lamb Fat Chips’)
4 large Maris Pipers Potatoes
100g Butter
Salsa Verde
40g Watercress
25g White Anchovy Fillets
50g Mint Leaves
50g Flat Leaf Parsley Leaves
5g Dijon Mustard
10g Garlic
60ml Extra Virgin Olive Oil
Juice of ½ a Lemon
15g Capers
1 bunch Wye Valley Asparagus
50g Butter
3 small Roscoff onions
100g Yoghurt
1 Cucumber
10g Salt
100ml White Wine Vinegar
100g Sugar
100ml White Wine