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Do try this
at home
Heard of hogget? It’s an under-appreciated meat similar to lamb but with a richer
昀氀avour. Chef Jakub at the Grif昀椀n Inn in Sussex is a big fan and was keen for us to
share his cracking recipe for spring hogget rack. And to keep it super-seasonal,
his sides include foraged wild garlic, and a soft organic sheep cheese made just
ten miles from his pub. To drink, Jakub recommends a glass of Fresco Di Masi,
an easy-drinking Italian red wine that’s great served chilled. Cin cin!
Hogget rack with Jersey
Royals, crushed peas, wild
garlic gremolata, and crumbled
Sussex Slipcote cheese.
Ingredients (Serves 1)
- 2-bone hogget rack
- 125g Jersey Royals
- 50g fresh peas
- 20g foraged wild garlic
- Zest of 1/2 lemon
- 30g 昀氀at leaf parsley
- 20ml olive oil
- 50g Sussex Slipcote cheese
- 50g salted butter
Multiply the amounts
if you want to make more
(we know you will).
Step 1
Boil the Jersey Royals for 15 – 20 minutes until cooked through.
Let them cool, then cut them in half.
Step 2
Cook the peas in boiling salted water. After straining them,
blitz them in a food processor with 20g of salted butter
and some salt and pepper.
Step 3
Make the gremolata by blitzing the wild garlic, parsley, lemon
zest, and olive oil in a food processor until combined.
Step 4
Sear the hogget all over in a pan, then roast it in the oven
at 170º C for 5 – 8 minutes. Leave it to rest.
Step 5
Sauté the Jersey Royals in a pan with 30g of butter.
Step 6
Place the potatoes in the bottom of a wide bowl.
Step 7
Carve the hogget in two and place the meat on the potatoes.
Step 8
Finally, arrange the blitzed peas and gremolata around the
dish and 昀椀nish by crumbling the cheese over the top.
Step 9
Pat yourself on the back and tuck in.
