LAMB
Salt aged lamb cutlets, loin & kidney, broad beans,
Dauphinoise potato, grain mustard cream.
Serves 4
Lamb
QTY UNIT INGREDIENTS:
8 ea Lamb Rack or Cutlets
1 ea Lamb Loin
50 ml Olive Oil
2 ea Kidneys (cut in half )
50 g Clarified Butter
Salt and Pepper
Finely chopped chives
.5 shot Brandy
Dauphinoise Potatoes
QTY UNIT INGREDIENTS:
4 ea Large Baking Potatoes
200 ml Cream
200 ml Milk
1 ea Crush Garlic Clove
1 bn Thyme
200 g Grated Parmesan
Salt and Pepper
Broad Bean & Sun blush Tomatoes
QTY UNIT INGREDIENTS:
200 g Broad Beans
200 g Sun blush cherry tomatoes
50 g Clarified Butter
Seasoning
Grain Mustard Cream
QTY UNIT INGREDIENTS:
200 ml White Wine
100 ml Chicken stock
400 ml Cream
100 g Grain Mustard
METHOD:
The Dauphinoise Potatoes
Peel and slice the potatoes into very thin slices. Season them all in a bowl before layering into a grease proof lined baking tray. In a pot simmer the milk, cream, garlic and thyme for a few minutes to bring through all the flavours. Strain the liquid over the potatoes and cover with another layer of grease proof. Cover the dish with a layer of tin foil also before placing in a pre-heated oven at 160 degrees for about 45 minutes. Now remove the foil and the top layer of grease proof. Sprinkle over the grated parmesan, return to the oven and turn the heat up to 180 degrees until golden brown on top.
For representation these potatoes are best pressed with a weight on top of the tray to compact them all together over night. The following day turn the entire tray upside down on a chopping board and cut into portions. Each portion can then be placed in a pre-heated oven at 180 degrees with the cheese side up for about 10 mins until hot through.
However, there is something nice about placing a dish like this in the center of the table for sharing.
The Lamb
Begin the lamb by trimming any excess fat off but leave a nice top layer on to protect and add a little flavor to the meat as it cooks. Each cutlet should be cut with the full length of the rib for a better presentation. Season the meat well and place on a char grill pan or BBQ on a medium heat. The idea here is to begin to render the fat from the lamb adding flavour as it cooks. Once the fat has begun to char, turn over and seal on all sides. If your lamb is cut into portions already, this process is enough to cook them all the way through after turning over the heat for around 10-12 mins in total. If you are using the whole joint (rack and loin) the lamb will need another 8-10mins in a hot oven. Either way the lamb should be allowed to rest for 10 mins in a warm place before cutting to prevent the juices running out.
Cook the kidneys separately in a hot pan with a little oil on the kidney itself first. Season well and sear very quickly on each side before adding a little clarified butter to baste and then add the brandy to flambe. Once the flames die add in the chopped chives and remove from the pan. The kidney will cook very quickly so be fast in each step.
The Broad Beans & Sun blush tomatoes
Begin by taking all of the beans out of their skins. Frozen beans are perfectly fine to use and make the job of removing the skin once defrosted very easy.
Heat a small pot over a medium heat, add the clarified butter to melt before adding the beans. They will only take 2-3mins to cook, leaving them a little “ al dente”. Now add in the tomatoes and toss over the heat to warm through before checking the seasoning. Set to one side for serving
The Grain Mustard Cream
Begin by boiling the wine over a high heat to reduce. When it has reduced by half and half again add in the chicken stock. Continue to boil this until it has reduced by half again. Now add the cream and reduce the heat a little. Simmer until the sauce has reduced by half again. Now add the mustard and check the seasoning. Set aside for serving
Tip: a little squeeze of lemon juice helps to cut through the fat of the cream allowing more flavours to come through
The Presentation
Always use a hot plate for hot food, cold plates will chill the food rapidly. Spoon the sauce into the centre of the plate first, 3-4 dessert spoons will do it. Now place the portioned gratin at the top and to one side slightly. Sprinkle around the bean and tomato mix around the plate, giving a beautiful colour to your plate. Now place a piece of loin against the potatoes. Cut the lamb cutlets in two for presentation, showing off the beautiful pink meat to your guests. Place them leaning up against the loin and potatoes. Place half of a kidney on each plate just in front of the cutlets. Finally finish with a little rock salt over the pink meat.