Rack of Lamb with Dauphinoise Potatoes & Seasonal Bean Cassoulet
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
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