Lamb cooked three ways with a fennel gratan by Carlos García-Rodríguez, Head Chef of The Priory Bay Hotel

Lamb Ragout -
Lamb Shoulder
1 x Onion, 2 x Carrot
vegetable stock
Wild Garlic leaves for garnish

Rack of Lamb with a Herb Crust
Wild Garlic, cooked in a ban marie, blitzed and strained through a fine sieve
Lightly toasted bread crumbs

Leg of Lamb – boned and portioned

Fennel
Parmesan

Parsley

Beef stock

This is a recipe that can be made entirely from ingredients sourced locally and uses wild garlic that can be found growing in woodland across the Island throughout spring.

For the Lamb Ragout:

Slow cook a shoulder of lamb in a large ovenproof caserole dish with an onion, carrots, vegetable stock, bayleaf and thyme (approx 6 hours). Bone the lamb, lightly blitz the ragout and reduce until a very thick sauce. Put the sauce onto a baking tray at about 30mm thickness and cool in a fridge overnight. Cut into 60 × 30mm slices. Grill the slice until golden and garnish with tips of wild garlic.

For the Rack of Lamb:

Seal the rack of lamb in a pan then roast until pink. Leave to relax in a warm place for the time it was roasted. Add your concentrate of wild garlic to the bread crumbs and leave to dry. Glaze the rack with a little lamb jus, roll in the bread crumbs and carve.

For the Leg of Lamb:

Pan fry the leg of lamb in a lttle butter and oil and leave to relax in a warm place for as long as it was cooked. Garnish with a little chopped parsley.

For the Fennel Gratan:

Chop and cook the fennel in a pan with olive oil, a little water and some thyme leaves. Add a dash of white wine when nearly cooked. Drain and put in a small dish. Top with parmesan and roast at high heat.

To Finish:

Plate the three lambs and the fennel and dress with a little beef stock. Eat with a light fruity red wine.