PlayMain: Best end of lamb with puréed swede and a port reduction (Neil Dodgson-Hatto)
Published: Monday, 22 October 2007, 2:13PM
INGREDIENTS
ROAST POTATOES
• 1 kg King Edward potatoes
• 500g goose fat
• Pinch of dried rosemary
LAMB
• Best end of new season English lamb fillet (approx 500g)
• Rock or sea salt
• Sprig fresh rosemary
• Sprig fresh thyme
• 3 large garlic cloves
PORT AND RED WINE REDUCTION
• Lamb bones (a few for making the sauce)
• 1 organic carrot
• 1 stick celery
• 100 ml port
• 150 ml good red wine (shiraz or alternative)
• 1 rasher streaky bacon, chopped
• 500 ml good chicken stock
• Medium size organic swede
• 5 organic shallots
• 25g unsalted butter, for mashing and frying
• 200g black pudding
• Steamed green beans
• Salt and Black peppercorns (and mill please)
JOHN AND ED’S MASTERCLASS WITH NEIL
John showed Neil how to prepare and trim a rack of lamb to get the best out of his Best End of Lamb. First he removed the shoulder blade from the rack then he cut off the sinew running down the side. He then cut the “eye” or the “best end” of the meat from the ribs leaving some fat. He scored the fat in a criss cross pattern before marinating as in the recipe. When he was ready to cook the lamb he sealed in on the fat side first to get a good colour on it.
Ed also showed him the secret of perfect mashed swede. Boil the swede until soft and drain. Transfer the cooked swede to a dry pan and cook gently to dry it out before passing through a ricer and mashing with butter and salt and pepper.
For Neil’s black pudding, they suggested he dusted his slices of black pudding in seasoned flour before searing in a hot pan on each side and finishing for a few minutes in the oven.
They also suggested he altering the presentation by serving the swede in a quenelle with the black pudding on top. They sliced the lamb into smaller pieces and were a bit more generous with the sauce.
METHOD
1. For the potatoes, parboil the potatoes for 8 minutes. Pour a generous amount goose fat into a roasting tin and place in the oven to heat while the potatoes are cooking.
2. Bring the hot tin to the hob, add the drained parboiled potatoes and pan fry until coloured. Transfer to the oven for 45 minutes at 180 degrees Celsius.
3. Crush the garlic and salt with the thyme and rosemary to make a paste. Place the lamb fillet in metal mixing bowl, add the herb paste and a little olive oil and rub over the meat.
4. Cover with foil and place in the fridge to marinate for 30 minutes.
5. Peel and dice the swede then place in a pan, cover with cold water, bring to the boil and cook for 10 to 12 minutes. Then strain, mash and “whip” the swede with a little butter to taste. Place in a pan and set aside.
6. For the port and red wine reduction, chop the celery and carrot and
fry in olive oil with the lamb bones and the chopped streaky bacon until caramelized.
7. Add the port and flambé then add the wine and reduce by at least half.
8. Add the chicken stock and reduce again to the required consistency and season.
9. For the caramelized the shallots, peel and place in a small frying pan with olive oil and slowly caramelize for about 20 minutes.
10. 12 minutes before the end of cooking time, remove lamb from the fridge and sear in a frying pan for 3-4 minutes with olive oil.
11. Place the lamb on the warm baking tray and roast for 6 minutes. At the same time add a little dried rosemary to the roast potatoes.
12. Steam the green beans.
13. Remove lamb from the oven, cover with foil and rest.
14. Slice the black pudding and fry until crisp.
15. Re-heat the shallots, swede and port reduction on a medium heat hob adding butter to each pan.
16. To assemble, place a quenelle of swede onto the serving plate, place the black pudding on top. Slice lamb and arrange on the plate with the shallots, roast potatoes, green beans and a drizzle of sauce.