Potato torte stuffed with braised lamb, lamb rack, tomato and mint dressing

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


00. Matt Tebbutt recipe templateBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised lamb

  • ½ lamb shoulder
  • 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
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