- Serves 2
- Ingredients:
- 200g Cannon of lamb
- 60g Pencil lamb fillet
- 200g Spiral of lamb (taken from the shoulder)
- 0.5g Rosemary
- 0.5g Thyme
- 20g Peas
- 20g Truffle potatoes
- 6 Baby carrots, peeled
- 5g Black pudding
- A handful of fresh spinach
- 1 banana shallot
- 1 leaf Wild garlic
- A handful of thyme leaves
- 20g Butter
- 1 Leek
- 1 sheet pre-made spring roll pastry
- Lamb jus
- 1 litre Essential Cuisine Lamb Glace
- 1 banana shallot
- 0.5g Thyme
- 1tbsp Redcurrant jelly
- 20g Butter
- Pea puree
- 100mls Essential Cuisine Vegetable Stock Powder
- 20g Peas
- 1 Banana shallot
- 20g butter
- 2 Cloves garlic
Trio of English Lamb by Imi Kader
Trio of English Lamb by Imi Kader
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 Trio of English Lamb by Imi Kader recipe below as tried and tested by our professional chefs. Imi Kader creates Pan fried canon, peas, truffle potatoes, baby carrots and pea purée, spiral lamb with black pudding and leeks, pencil fillet, wilted spinach, wild garlic and spring roll pastry with lamb jus recipe in association with Essential Cuisine
Ingredients
Method
Lamb cannon
Vacuum pack the lamb cannon, add the rosemary and thyme and place in a water bath for 110 minutes at 56°C. When ready remove from the bag and pan fry on a medium heat until you get a nice colour and rest. Cut lengthways to make 2 portions.
Spiral lamb with black pudding and leeks
Take the lamb and bash it out to 2mm thick. Blend the black pudding to a paste and spread it thinly across the lamb. Roll into a spiral, cover in cling film and slow cook at 62 degrees for 8 hours. When it’s done, rest, before pan frying for 1 minute until you get a good colour.
Carefully remove the skin from the leek. Blanche, season and roll out flat. Place the lamb on the leek and roll up.
Pencil fillet
Vacuum pack with 1.5g rosemary and 1.5g thyme and place in a water bath for 45min at 56°C.
When ready remove from the bag and pan fry on medium heat until you get a nice colour.
Wilt a handful of fresh spinach in the steamer
Place the wilted spinach and wild garlic on the spring roll pastry and add the pencil fillet. Roll and stick the end with a flour and water mix. Deep fry till golden brown.
Lamb jus:
Sauté 1 banana shallot and a handful of thyme leaves with butter. Add the Essential Cuisine Lamb Glace and reduce to coat back of a spoon. Then add a teaspoon of redcurrant jelly. Finish with a healthy portion of butter to give a nice shine to the sauce.
Sides
Scoop out the potatoes and boil for 2 minutes. Blanche the peas then sauté them with the potatoes and butter until the potatoes start to go a light golden colour.
Steam the baby carrots for 4 minutes.
For the pea puree, sauté the shallot with garlic in oil. In a separate pan, add Essential Cuisine Vegetable Stock to 100mls of water, add to the shallots and garlic and bring to the boil. Add the peas to the mix and cook for 4-5 minutes.
Drain the peas, keeping the stock, and mix the pea and onion mix in a blender, once pureed, return the mixture to the pot, and add stock slowly until it’s the right consistency. Add butter, season with salt and pepper. Pass through a chinois.
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