Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing
This Sunday lunch special pulls out all the stops, with a beautiful lamb rack alongside a golden potato and lamb torte.
You will need a mandolin to make this recipe.
Ingredients
For the braised lamb
- ½ lamb shoulder
- 1 litre/1¾ pints lamb stock
- 1 onion, peeled and quartered
- 1 head garlic, halved
- 2 bay leaves
- 2 sprigs rosemary
For the potato torte
- 500g/1lb 2oz potatoes, peeled and sliced very thinly on a mandolin
- 1 tbsp olive oil
- 1 tsp finely chopped fresh rosemary
- 1 garlic clove, minced
- 1 tbsp roughly chopped black olives
- 3 tbsp duck fat
For the rack of lamb
- 1 tbsp olive oil
- 1 x four-bone rack of lamb, fat scored
- salt and freshly ground black pepper
For the hispi cabbage
- 1 tbsp olive oil
- ½ hispi cabbage, cut into wedges
- salt and freshly ground black pepper
For the tomato salsa
- 1 large ripe beef tomato, peeled deseeded and diced
- 1 shallot, peeled and diced
- 2 fresh mint sprigs, leaves picked and shredded
- 1 tbsp Cabernet Sauvignon (or red wine vinegar)
- 3 tbsp olive oil
- salt and freshly ground black pepper
Method
For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat.
To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes.
Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot.
To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing.
To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking.
To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper.
To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa.