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Rack of Mutton with Whisky Beer Glaze by Mark Greenaway

By Iain Fenwick

Mark has created a series of innovative ‘try at home’ recipes designed specifically to pair with beer. One of them is easy to recreate at home Rack of Mutton with Whisky Beer Glaze & Nettle Herb Crust Recipe.

METHOD
To make the nettle herb crust:
– Melt the butter in a pan, add the onion and sweat for 3 minutes
– Add half the breadcrumbs, half the herbs and all of the nettles and cook for 2 minutes
– Add breadcrumbs and herbs to separate bowl and mix in onion mixture
– Add mixture plus cheese and egg yolks to blender and blend until smooth
– Roll out the mixture between 2 sheets of greaseproof till 1/4cm thick and chill in the fridge
For the whisky beer glaze:
– Place all of the ingredients in a pot and reduce by half
– Pass through fine sieve and chill until cold
For the vegetables:
– Blanch the peas and broad beans for 20 seconds in boiling water
-Blanch the asparagus in lightly salted water for 2 minutes and refresh in ice cold water
To cook the mutton:
– Preheat the oven to 180C
-Heat up a drizzle of rapeseed oil in a non-stick pan to a medium even heat
– Season the meat liberally with salt and brown the mutton racks all over
-Place in oven for 8 minutes
– Remove from oven and brush with the glaze
– Place herb crust over each rack (meat side up) and place back in the oven for a further 3 minutes
– Take out of the oven and rest in a warm place till ready to serve
To assemble:
– Melt the butter in a pan with the garlic and add the baby gem lettuce cut side down
– Once the baby gem has coloured remove from the pan and place in oven the oven at 180C to finish cooking for 3 minutes
– Add the peas, broad beans and asparagus into the pan to warm through
– Assemble the dish as per the image
Rack of Mutton with Whisky Beer Glaze & Nettle Herb Crust Recipe by Mark Greenaway

Ingredients
  • 3 x 3 bone mutton rack, French trimmed, fat removed
  • FOR THE NETTLE & HERB CRUST:
  • 25g French parsley, roughly chopped
  • 25g chives, roughly chopped
  • 25g coriander, roughly chopped
  • 25g parsley, roughly chopped
  • 50g nettles, picked, blanched and refreshed in ice cold water (pick the nettles with gloves but once they have been blanched the sting will be gone)
  • 125g butter
  • 1/2 medium onion, finely diced
  • 250g panko breadcrumbs
  • 150g isle of mull cheddar, grated
  • 2 egg yolks
  • FOR THE WHISKY BEER GLAZE:
  • 660ml Tennent’s beer aged with Oak Whisky
  • 100g caster sugar
  • 20ml liquid glucose
  • 1 sprig rosemary
  • 1 clove garlic, skin on and crushed
  • FOR THE VEGETABLES:
  • 1kg fresh peas and broad beans
  • 12 spears asparagus
  • 2 baby gem lettuce, cut in half
  • TO ASSEMBLE:
  • 1 clove garlic, crushed
  • 20g butter