- Lamb:
- 1 whole shoulder of welsh lamb – deboned, shank still attached
- 350g lamb rub
- Lamb rub:
- 200g smoked Maldon sea salt
- 75g light brown sugar
- 25g English mustard powder
- 25g fennel seeds
- 10g garlic
- 10g thyme leaves
- BBQ sauce:
- 500g vine ripened plum tomatoes
- 20g dark brown sugar
- 5pcs white peppercorns
- 3pcs cloves of garlic chopped
- 3pcs shallots thinly sliced
- 3pcs dried chipotle chillis
- 50ml cider vinegar
- 50ml tomato juice
- 20g smoked paprika
- 5g each fennel, cumin, coriander, celery, yellow mustard seeds toasted and ground
- Sweetcorn:
- 4pcs whole sweetcorn blanched
- 50g lemon and garlic butter
- Sprinkle of lamb rub
- Turnip and mustard Slaw:
- 2 large turnips
- 1pcs small fennel
- ½pc small white cabbage
- 1pc red onion
- 2tsp mustard seeds
- 2tsp fennel seeds
- 50ml crème fraiche
- Picked chervil and coriander and mint
- Roasted turnips:
- 6pcs baby turnips with tops still attached
- Courgette and aubergine:
- 2pcs yellow courgette
- 2pcs green courgette
- 4pcs baby aubergine
- Mint oil:
- 3 bunches mint – picked
- Pomace oil to cover
- Potato salad:
- 500g purple potato
- 500g pink fur apple potato
- 500g Jersey royal or ratte
- 5pcs banana shallot
- 1pc bunch of chives
- 200g quark cheese
- 100g sour cream
Phil Carmichael
8th June 2017
Fired! My main for Great British Menu 2017
Fired! My main for Great British Menu 2017
Ingredients
Method
Lamb:
Sprinkle the leg with the rub 1 hour before cooking. Brush off excess and roast on a BBQ until cooked.
Lamb rub:
Grind all together in a spice mill.
BBQ sauce:
Place all ingredients into a gastro and bake for 2 hours at 180°C. Remove and pass through a chinois and reduce for 30 minutes. Adjust seasoning.
Sweetcorn:
Split the corn down the centre and into quarters and blanch quickly. Roast on the egg until charred and smother in butter and rub.
Roasted turnips:
Blanch the heads then roast.
Courgette and aubergine:
Cut all in half and roast on egg. Drizzle with mint oil.
Mint oil:
Pick the mint and quickly blanch half. Place the blanched half and the rest in a paco tin and cover with oil. Freeze solid then defrost overnight in double layer muslin.
Potato salad:
Purple - slice the potatoes into rounds and cook in heavily salted water. Pink fur - cool whole in salted water and then cut lengthwise into strips. Ratte - slice thinly on a mandolin and quickly blanch in salted water. Arrange on serving platter and garnish with chopped chives cheese and sour cream.
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