Rack of Lamb with Dauphinoise Potatoes & Seasonal Bean Cassoulet
By Gill Murray
Uisge is one of Perthshire's newer restaurants and just opened last year. I was pleasantly surprised when I arrived at Uisge to photograph our dish this week. The restaurant and bar is wonderfully situated at the entrance to Murthly, with stunning views of the countryside towards Birnham Hill. The interior has been designed to maximise light with tall windows around the room and ceiling windows which bathe the interior with a beautiful glow. Uisge, (pronounced oosh - ghe) is Gaelic for water.
You can enjoy a drink at the bar on the arrival whilst you peruse the menu which focusses on quality ingredients incorporating fresh local and seasonal produce. Day menus are served from 12pm to 9pm with an a la carte menu being served from 6pm. Additionally, on a Saturday and Sunday from 10am - 12pm, Uisge serve a relaxed brunch and a Sunday roast from noon until 9pm each Sunday.
There is also a lovely outdoor dining area for when the weather is warm, allowing an outdoor dining experience, complete with kiddies play area to keep the little ones occupied.
Uisge have prepared and cooked for us a beautiful Rack of Lamb with Dauphinoise Potatoes and a Seasonal Bean Cassoulet. The lamb was cooked to perfection and the whole dish was utterly delicious. I hope you enjoy trying this recipe at home and would love to see your photos so do please send them in.
- 3 rib rack of lamb French trimmed (locally sourced)
- Pinch salt
- Pinch cracked black pepper
- Pomace oil
- 4 or 5 medium/large white potatoes
- 250ml double cream
- 3 cloves garlic
- 50g finely grated parmesan
- 1 large banana shallot
- 100g shelled peas
- 100g shelled broad beans
- 1 large carrot diced
- 1 tsp tomato puree
- 2 mint leaves
- 250ml chicken stock
- Cherry tomatoes
For the Lamb
- Score the fat in an equal criss cross pattern.
- Oil and season lamb on both sides.
- Place fat side down in a lightly oiled hot pan.
- Leave skin side down 3-4 minutes until some of the fat has rendered down and skin is golden brown and crispy.
- Seal off remaining sides and place in a pre-heated oven at 180 degrees C for 10-12 minutes for medium (dependant on size).
- Once cooked, leave to rest for 2-3 minutes before slicing.
For the Dauphinoise (make up to 24hrs in advance for best results)
- Put cream, crushed garlic, salt and pepper in a saucepan and bring to a simmer, then remove from heat.
- Meanwhile, peel and thinly slice potatoes using a mandolin.
- Line a deep baking tray with greaseproof paper.
- Mix potatoes and cream mixture in a bowl then layer potatoes into lined dish.
- Cover with another sheet of greaseproof and press down with another baking tray.
- Place in pre-heated oven for 1 hour at 180 degrees C.
- Remove the top tray and greaseproof. Sprinkle grated parmesan over potatoes and return to the oven for 5-6 minutes until golden brown.
- Allow to cool while repressing the potatoes with a large weight on top (such as a few tins of tomatoes)
- Place in fridge overnight and cut into desired shape the following day.
- Reheat in the oven for 10 mins before serving
For the Cassoulet
- Heat a little oil in a saucepan
- Sweat off thinly sliced shallot and diced carrot with a little seasoning, add tomato puree and cook for 1 minute.
- Add in chicken stock, bring to the boil and reduce until thicker and has a nice shine.
- Add in peas and broad beans and leave on a low / medium heat until cooked.
- 1 minute before serving, throw in ¾ halved cherry tomatoes and shredded mint. Season to taste.