This is a great combination of lamb and black pudding and is originally a Gary Rhodes recipe. You take a boneless lamb loin then stuff it with black pudding and string the whole joint together. The texture and flavours of the lamb and black pudding work really well together.
Black Pudding Recipe – Rack on Black
- 2 x 6-8 bone racks of lamb
- 1 x 12-16cm black pudding stick skinned and split length ways
- 2 tbsp Cooking oil
- Half Bottle of red wine
- 200 – 250ml Veal or Beef Jus
- Salt and Pepper
- The rolling and tying of the joint is best finished several hours in advance giving the meat time to set in the fridge before cooking.
- The lamb racks need to be boned out but make sure the flap of skin below the eye muscle is still attached. The skin needs to be about 2/3mm thick (if left to thick it will not cook properly) and 10cm long so there is enough to wrap around the joint.
- Sit the flat side of the black pudding halves next to the lamb loin eye muscle. Season the lamb with a twist of pepper.
- Fold the skin over the pudding and lamb, firmly shaping into a cylinder.
- Now tie the joint. It’s best to tie a string at both ends first to stop the joints becoming misshapen. Now tie strings along the rest of the joint section at 1 to 2 cm intervals. Finally wrap the joint tightly in cling film to create an even smoother finish and refrigerate until needed.
- When ready to cook pre heat the oven to 200°C (180°C Fan Oven) and season the joint with salt and pepper.
- Heat a roasting pan on medium heat with cooking oil.Place the joint in the pan and allow to colour slowly.
- Continue to cook the joint until it is completely coloured. The racks can now be roasted in the pre heated oven.
- Pink joint will take 8 to 10 minutes, Medium 15 to 18 minutes and well done 20 to 25 mins.
- Remove from the oven once roasted to your liking, then remove from the oven and let the meat relax.
- While the lamb is resting pour away any excess fat from the roasting pan. Heat the tray and add the red wine. This will now lift any lamb flavours and black pudding spices. Boil and reduce by three quarters and add to the jus. Bring to the simmer before straining through a sieve and into a clean sauce pan.
- Skin of any impurities that have risen. Season with salt and pepper and the sauce is ready.
- Remove the string from the joints. The loins can now be cut into sixes allowing three thick slices per portion. These slices guarantee a good texture in both meats. Now just serve with your chosen vegetable accompaniment and pour the sauce around.
- This dish works well with roast potatoes, mashed potatoes, colcannon, bubble and squeak and buttered spinach.