Gordon Stott's lamb rack with celeriac purée and new potatoes

Luxury London

5 March 2021

"This lamb rack recipe is for something a bit special on a Sunday," says Gordon Stott, chef patron at Hampshire's The Purefoy Arms. "It requires a little extra effort but is perfect for an occasion, such as Mother’s Day."

5 March 2021 | Luxury London

Serves four


For the lamb

2 lamb racks
1 tbsp of olive oil
10g of butter
2 garlic cloves, peeled and crushed
1 sprig of rosemary

For the lamb faggot

200g lamb liver finely chopped
200g pork belly, minced
200g lamb mince
Caul fat
1 small onion, finely chopped
150g bread crumbs
1 egg
20ml vegetable oil
Pinch of dried herbs
2tsp salt
400ml game stock

For the celeriac purée

1 celeriac, peeled and diced
300ml milk

For the crushed new potatoes

500g of new potatoes
1 bunch of chives, finely chopped


For the lamb racks

  1. Preheat the oven to 180°C.
  2. Season the lamb with salt and pepper.
  3. In an ovenproof pan, fry the lamb racks on a high heat in 1 tablespoon of oil, colouring them evenly all over.
  4. Add a knob of butter and continue to cook until nicely caramelised, which should take approximately 3-4 minutes. Add the garlic and rosemary to the pan.
  5. Place the pan in the oven for 5-7 minutes.
  6. Rest on a plate with all the roasting juices.

For the lamb faggot

  1. Preheat the oven to 180°C.
  2. Heat a pan to a medium heat. Drizzle with oil and cook the onion until soft, leave to cool.
  3. Place the mince, liver, herbs, salt, breadcrumbs, egg and the cooked onion in a mixing bowl. Mix until fully combined and wrap in caul fat.
  4. Divide the mixture into 170g balls.
  5. Place in an oven proof tray and cover with the stock.
  6. Place in the oven for 15-20 min until fully cooked.

For the celeriac purée

  1. Heat a large pan and add the celeriac and milk to the pan, then bring to the boil.
  2. Once boiling reduce to a simmer and cook for 10-15 minutes until soft.
  3. Blend the celeriac mix and pass through a fine sieve.
  4. Taste and adjust seasoning.

For the new potatoes

  1. Wash the new potatoes and place into a suitably sized pan, cover with cold water and bring to the boil.
  2. Reduce to a simmer and cook for about 10-15 minutes or until tender. Strain and leave to cool slightly.
  3. Place a large frying pan over a medium heat and add a large knob of butter.
  4. As soon as the butter begins to foam, add the potatoes, slightly crushing each one in your hand before adding to the pan.
  5. Crush the potatoes in the pan with a masher.
  6. Taste and adjust seasoning then add the chives.

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