February Recipe of the Month: 

This month’s Hungry Guest Recipe of the Month features a classic roasted lamb rack, cooked until tender and served with a crisp celeriac remoulade for balance. A fresh chimichurri sauce adds brightness with herbs and garlic, complementing the richness of the lamb. To finish, a smooth chocolate mousse is paired with crunchy honeycomb and a sharp raspberry coulis, creating a well-rounded dessert with contrasting textures and flavours.

 

Roasted lamb rack, celeriac remoulade, chimichurri sauce

Ingredients:

1 x lamb rack

Olive oil

Salt and pepper

Remoulade:

½ x Mereworth celeriac

50g x mayonnaise

10g x wholegrain mustard

10g x lemon juice

Chimichurri:

50g x Mereworth parsley, finely chopped

2 x cloves Mereworth garlic, minced

1 x fresh red chilli, finely diced

50g x red wine vinegar

50g x olive oil

Salt and pepper

Method:

For the remoulade:

1. Mix the mayonnaise, mustard, and lemon juice in a bowl.
2. Remove the outer skin from the celeriac.
3. Grate the celeriac using the course side of the grater directly into the mayonnaise mix.
4. Season to taste with salt and pepper.

For the chimichurri:

1. Combine all the ingredients in a bowl.
2. Season to taste with salt and pepper.

For the lamb:

1. Preheat oven to 180 degrees C.
2. Remove the thin layer of sinew that sits on top of the fat of the lamb rack (or ask your butcher to do it for you!)
3. Coat lightly with olive oil and season well with salt and pepper.
4. Place in a hot pan and caramelise all sides well.
5. Once coloured place in the oven for 8-10 minutes.
6. Turn and cook for another 4 minutes.
7. Once the internal temperature reaches 60 degrees C remove from the oven and allow to rest for 20 minutes.
8. Before serving, return to the oven for 3-4 minutes until hot.

 

Chocolate mousse, honeycomb, and raspberry coulis

Ingredients:

Mousse:

400g Double Cream

200g Dark Chocolate

Honeycomb:

30g Honey

50g Golden Syrup

150g Caster Sugar

8g Bicarbonate of Soda

25g water

Raspberry Coulis:

50g frozen raspberries

30g Caster Sugar

20g Water

50g raspberries – frozen

 

Method:

For the chocolate mousse:

1. Heat half of the cream in a pan and then add the chocolate. Mix until all the chocolate is melted and then place in the fridge to cool slightly.
2. Place the remaining cream in a bowl and whip to soft peaks.
3. Once the chocolate has cooled to room temperature, fold in the whipped cream.
4. Scoop and serve immediately.

For the honeycomb:

1. Line a 20cm x 20cm tray with baking parchment. This will be the container to pour the hot honeycomb into.
2. Place the water, honey, golden syrup, and caster sugar in a saucepan and bring to the boil. Using a temperature probe heat the liquid to 150 degrees C.
3. Remove the liquid from the heat and add the bicarbonate of soda. Whisk the bicarb in for approximately 5 seconds and then pour the mix into the pre-lined tin. (Take care as the liquid is extremely hot.)
4. Leave the honeycomb to cool.
5. Break into large chunks as required.

For the raspberry coulis:

1. Add all ingredients into a pan and bring to the boil.
2. Crush with raspberries with the back of a spoon.

For the frozen raspberries:

1. Place the raspberries in a freezer bag and freeze.
2. Once frozen, crush with a rolling pin. The raspberry segments will break apart.

 

 

We’d love to see your Hungry Guest Chef Recipes, tag @thehungryguest with #HungryForMereworth

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