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Wicklow Rack of Lamb & Neck Croquette by Gareth Mullins of the Marker Hotel

Wicklow Spring Lamb is one of my favourite ingredients, and coupled with traditional champ mash it evokes childhood memories for everyone I think. Champ mash made simply, using only potato, spring onions and real butter is a true Irish delicacy!

This recipe serves four people

1 whole rack of lamb (8 bones)
160g lamb neck untrimmed from your local butcher
2 plump tomatoes
1 bunch of spring onion
80g of unsalted butter
200ml full fat milk
2 cloves of garlic
2 bay leaves
4 medium white potatoes
250ml fresh chicken or veal stock
1 onion
1 carrot
1 celery stick
1 bunch of rosemary
1 cup of red wine (merlot)
2 eggs
1 cup of flour
1 cup of breadcrumbs
160g green beans


Lamb Neck Croquettes
1. Pre heat the oven to 140°c
2. Sear the lamb neck for 2 minutes each side in a hot pan. Add the chopped onion, chopped carrot and cook until tender
3. Transfer all the ingredients into a casserole dish or slow cooker, add a clove of garlic, chopped celery, bay leaf, rosemary and red wine
4. Cover the lamb with the veal or chicken stock and cook at 140 °c for 3 to 4 hours or until the meat is tender
5. Once the meat is cooked, pour all of the juice into a pot and reduce slowly. To keep the jus light and clear, skim the fat off the top to prevent it from emulsifying into the jus. Finish the jus with some fresh chopped rosemary
6. Take the lamb neck meat and pull into small pieces. Mix with half of the reduced rosemary jus and add salt and pepper as required – it should be of a sticky consistency
7. Spread out some cling film on a table and shape 2cm wide roll of the lamb mixture. Roll as tight as possible and form a sausage
8. Cool down and cut into desired length
9. Lightly beat the eggs and prepare the flour and the breadcrumbs in separate bowls. First dip the lamb rolls in the flour, then the egg and finally into the breadcrumbs. Place in the fridge for later use

Roast Tomato
1. Cut the tomatoes in half and toss with some extra virgin olive oil and some salt
2. Place on a baking tray and bake in the oven at 100°c for about an hour

Champ Mash
1. Slice the spring onion very fine and blanch in water until soft. Put straight into cold water so the spring onions keep their green colour
2. Peel the potato and cook in salted water. When still hot, mash up the potato and mix with butter, spring onion and salt and pepper as required

Rack of Lamb
1. Sear the rack of lamb in a hot pan until nicely browned
2. Finish cooking it the oven for about 8 minutes, take out and let it rest for 4 minutes before serving

1. Heat some oil in a pan and fry the lamb neck croquettes until golden
2. Assemble the dish with the champ potato the roast tomato, the rack of lamb, the lamb neck croquette and finish with the rosemary jus


Chef Gareth Mullins The Marker HotelGareth is responsible for all menu design and food preparation in The Marker Hotel’s four kitchens which covers the Brasserie, the Rooftop Bar and Terrace, the Marker Bar and in-room dining. With over 16 years’ experience cooking in five star hotels in Ireland and Australia, Gareth spent seven years in the Merrion Hotel, where he was Head Chef in The Cellar Restaurant & Bar. During his tenure at The Cellar, the restaurant received two AA rosettes and the bar was recommended in the Michelin Guide. The Brasserie at The Marker has also recently been awarded the accolade of two AA rosettes under Gareth’s leadership. For more information visit

The Marker Hotel The Marker Hotel

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