With cauliflower cheese puree and roasted cherry tomatoes
RECIPE DETAILS
For the dauphinoise
• Put the cream, milk, and garlic into saucepan big enough to hold the potatoes. Bring to a simmer and highly season.
• Finely slice the potatoes.
• Now add the sliced potatoes and cook for 4 minutes, until the mixture becomes creamier.
• Butter the gratin dish and put the potatoes into it.
• Fill the dish with cream, not quite covering the potatoes.
• Put in the oven for 45 minutes at 180°C.
• Bring out to rest for 5 minutes.
• Put all 4 rings into the gratin dish.
• Using a large plate turn the gratin dish upside down, so the bottom becomes the top.
• Now remove the excess potato from plate and put the dauphinoise to one side (with rings still on the potatoes).
For the lamb and shallots
• First season the Barnsley ends with salt and pepper then brush some olive oil all over. Now roll them in the chopped herbs, and then roll them in clingfilm to make a cylindrical shape. Refrigerate for as long as possible.
• To cook the shallots and the 12 garlic cloves place them in tinfoil with the butter, cook in the oven, and after 30 minutes open up the tinfoil.
• Sear the meat on all sides in hot oil and cook in the oven at 200°C for approximately eight minutes.
• Remove and allow to rest for another eight minutes.
For the cauliflower puree
• To make the cauliflower puree, cut the cauliflower into florets and put in a large saucepan with the bayleaf and enough milk and water to cover. Bring to the boil and cook for 15 minutes. Drain well.
• In the same saucepan, melt half the butter and add the flour. Mix well to make a roux and cook for 1 minute.
• Put the cauliflower and the remaining butter into a blender and process until very smooth. Now tip the cauliflower into the saucepan with the roux and mix well. Bring up to a simmer and cook until it becomes firmer. Stir in the Parmesan and season with salt and pepper to taste.
For the cherry tomatoes and asparagus
• Put the cherry tomatoes and asparagus into a baking tray with a little olive oil and all the garlic cloves and seasoning and bake them for 15-20 minutes, until the skins start coming off the tomatoes.
For the sauce
• To make the sauce, put the red wine into a pan with the rosemary, garlic and redcurrant jelly and reduce to 1 tablespoon. Now add the veal stock and cook for 2 minutes then strain through a fine sieve.
To serve
• Slice the lamb onto the cherry tomatoes and asparagus then a quenelle of cauliflower purée. Garnish with fresh mint and surround with the sauce.
• This looks good with a few black olives strewn about.
