- 2 x 6oz cuts of Lamb loin
- 1/4 bunch flat leaf parsley
- 1/4 bunch basil
- 1 lemon
- 1 large ‘Uncle David’s’ potato
- 3 asparagus spears
- 18 broad beans
- 6 baby carrots
- 3 pink radish
- 3 baby turnips
- 500 ml reduced lamb stock
Loin of Lamb, baby vegetable fricassee, potato wafer, basil jus
Loin of Lamb, baby vegetable fricassee, potato wafer, basil jus
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 Loin of Lamb, baby vegetable fricassee, potato wafer, basil jus recipe below as tried and tested by our professional chefs. Main Course cooked by Scott Fairweather in the North West Young Chef Final 2012
Ingredients
Method
Remove any sinew from the lamb loin, wrap tightly in cling film to form a cylindrical shape then poach in the water bath at 59 degrees for 40 minutes.
Place the potato in a vegetable turner & turn to form potato ‘spaghetti’. Arrange into a flower formation in 4 small ‘blini’ pans, add a splash of vegetable oil to each pan & fry very gently on the corner of the stove until golden on each side. Drain on kitchen paper & season.
Pick the leaves from the parsley & basil then chop very finely & mix with the zest of 1 lemon.
Infuse the reduced lamb stock with the basil stalks then finish with a squeeze of lemon juice & a knob of butter.
Cover the carrots & turnips with cold salted water & boil for 5 minutes. Add the asparagus, radish & broad beans then once all cooked, toss in foaming butter.
Remove the lamb from the bath & seal in a hot pan on all sides bar one which will be rolled in the parsley & basil. Allow to rest before carving.
To plate up, place 1 potato in the centre of a black dinner plate. Top with the baby vegetables, the carved lamb, & another potato galette standing upright. Serve the basil infused sauce separately.
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