Roast lamb rack, shoulder croquette, caponata

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our roast lamb rack, shoulder croquette, caponata recipe by clicking the link below. 

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Serves 4.

Roast lamb rack, shoulder croquette:
½ rack of lamb
420g boneless lamb
420g lamb bones
150g potato
80g celery
150g carrot
20g onion
15g rosemary
2 eggs
150g breadcrumbs
150g plain flour
200ml white cooking wine
10g arrowroot spice
40ml cream
40g butter
Pinch of salt

60ml olive oil
1 aubergine
150g shallot
300g plum tomato
10g capers
30g dried sultanas
150g celery
30ml red wine vinegar
20g pine kernels
20g fresh basil
Pinch of salt

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 836Kcal/3500kJ

  1. Roast the lamb bones until well-coloured.

  2. Rough chop celery, carrot, onion and garlic and colour in a pan. Add the roasted lamb bones and half the rosemary. Cover with water and simmer for 4 hours to make a stock

  3. Season the lamb shoulder and pan fry to colour all over, add the white wine and stock and braise in oven at 150°C for 4 hours, until soft.

  4. Make mash potatoes with butter, cream and olive oil.

  5. When the shoulder is cooked pick meat and add the mash and some finely chopped rosemary with salt and pepper, pipe the mix into a large sausage around 4 cm in diameter and roll in cling film, tying the ends and chill. Then cut into 6cm bits and flour, egg and breadcrumb.

  6. Strain the lamb cooking liquor and reduce until you have a rich flavour. Mix arrowroot with cold water to make a pourable paste and use to thicken the sauce (you may not need all of it so just use enough to give a coating consistency.

  7. Season lamb racks and pan fry to colour all over, put in oven at 160°C till its 58°C and rest.

  8. Deep fry croquettes until golden and cut lamb into cutlets.

  9. Caponata: Pour the olive oil into a large saucepan or casserole dish, place over a medium heat and add the 2cm diced aubergines. Cook for 15-20 minutes until they are soft. Scoop the aubergines out of the pan. Add the finely diced shallots and cook for 5 minutes until they are soft and translucent. Add the tomatoes cut into a 1cm dice and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Add in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 minutes, until all the vegetables are soft. Stir gently so it doesn’t break up too much; the stew should smell sweet and sour. Toast the pine nuts and add along with the torn basil at the end.

  10. Spoon some caponata onto the plate, place a croquette and two lamb cutlets on top.

  11. Finish with some of the sauce.