Recipe: Lamb confit and potato gateau with roast rack of lamb



Jason Gallagher, Chef Patron of the Stockbridge Restaurant  in Edinburgh has created an alternative Easter lamb dish and has shared it with us.


Recipe: Lamb confit and potato gateau with roast rack of lamb


  • Lamb belly/ breast
  • 1 lamb breasts
  • 1 lge onion
  • 1/2 head of garlic
  • 1 carrot
  • 1 stick of celery
  • 1.5 lge sprigs of rosemary all roughly chopped
  • ½ a bottle of red wine
  • ½ a litre or until meat is covered of veal or chicken stock
  • For the lamb
  • 1/2 head garlic
  • 2 sprigs of thyme
  • 1/2 orange zest
  • 1/4 inch ginger
  • Enough duck fat to cover leg
  • For the potatoes
  • 4 lge potatos
  • ½ pint double cream
  • ½ pt milk
  • ½ head of garlic
  • Small handful of thyme
  • Romesco Sauce
  • 1 x red peppers...roasted and peeled
  • ½ x red chilli chopped
  • 1 x cloves of garlic
  • 10 x sun dried tomatoes
  • 25 g basil
  • 25 g flat leaf parsley
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • ½ tbspoon sherry vinegar
  • 1.5 oz. toasted almonds...optional
  • Place all in blender and blend until almost smooth.


  • Lamb Belly
  • Lay out your lamb breasts skin side down, season with salt and pepper and sprinkle with chopped rosemary and garlic.
  • Roll the lamb breast up like a Swiss roll and tie with string.
  • Sear off in a pan with high sides, till browned all over sides, remove from pan and add the chopped vegetables and sweat off.
  • Add lamb then deglaze the pan with red wine, reduce wine for 10 mins then add stock to cover the lamb.
  • Cover the pan with a lid or tin foil then place in an oven for 4-5 hours at Gas mark 2 or 150 degrees.
  • Take out and leave to cool, then wrap tightly in cling film.
  • Leave overnight then the next day slice into 2-3 cm slices and sear on both sides till golden brown, heat in the oven for 10 mins and serve.
  • Lamb Confit and Potato Gateau
  • Marinate your leg of lamb in sea salt for 24 hours.
  • Wash off salt, place in dish with garlic, thyme, orange zest, ginger and duck fat
  • Cover with tin foil – cook in a low oven gas mark 2 or 150 degrees for at least 6 hours or till meat falls off the bone.
  • Let the confit cool a while and pick off the bone shredding at the same time.
  • Heat double cream and milk in thyme and garlic until it thickens (coats the back of a spoon)
  • Pass into a clean container.
  • Line dish for gateau with silicon paper.
  • Slice potato on a mandolin, then place in cream liquid, overlap each potato slice in the dish seasoning each layer – do 3 layers – then add lamb confit, another 3 layers of potatoes then lamb confit and another 3 layers of potato, pour over any excess cream, layer a piece of silicon paper on top, wrap in tin foil and bake at gas mark 3 for 3 hours or until a knife passes through it easily.
  • Take out of oven and press on weights for 24 hours.
  • Cut to desired shape and then reheat in oven
  • Rack of Lamb
  • Season your rack of lamb and seal in a very hot pan until coloured all over. Put in oven at gas mark 6 for 10-15 min. leave to rest
  • Serve with a Romesco Sauce, spinach and girolle mushrooms



I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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