- 2 x 6oz loins of lamb
- Wild garlic
- 2 x baby leeks
- Pinenuts
- Parmesan
- Extra virgin olive oil
- Basil
- Anchovies
- 100g morels
- 4 large potatoes
- 2 sprigs rosemary
- 250g unsalted butter
Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter
Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter recipe below as tried and tested by our professional chefs. Main Course cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef Competition 2013
Ingredients
Method
Brush the holes in the caps of the mushrooms with a fine paintbrush to remove any dirt.
Bring a sauce pan of water up to 72ºC over a medium heat. Cut the potatoes into equal sized pieces, rinse until water until it runs clear and place them back in the pan and bring the water back up to 72ºC. Keep the potatoes at this temperature for 30 minutes. After this time run the potatoes under cold water.
Bring a saucepan of fresh salted water to the boil and add the potatoes. Cook until extremely soft.
Meanwhile add the potato peelings to the milk and bring to the boil and remove from the heat. Allow to stand for 20 minutes before straining.
Return the potatoes to a pan over a very low heat to dry them out. Put the potatoes through a ricer onto the butter in a bowl and mixed together, then put the mixture through a drum sieve and add the warm milk and salt to taste.
For the lamb, preheat the oven to 160C, season the lamb well with salt and pepper. Place in heavy based oven proof frying pan over a medium heat.
When it is hot, add one tablespoon of frying oil. Colour the lamb all over then put the lamb in the oven and bake for 8-10minutes.
Remove the lamb from the oven and leave to rest for 10-15 minutes.
Braise leeks by pouring stock/water into a frying pan, add the leeks, cover and cook gently for 15-20 minutes or until tender.
For the mushrooms, melt butter in a pan over a medium heat. Slice the mushrooms in half and add them to the pan, sauté for 4-6 minutes.
Clarify butter and pass through muslin add chopped rosemary and chopped anchovy’s.
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