Lamb neck, smoked potato and wild garlic salsa verde recipe

Jonathan MacDonald

Jonathan MacDonald

25th February 2019

Lamb neck, smoked potato and wild garlic salsa verde recipe

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 Lamb neck, smoked potato and wild garlic salsa verde recipe below as tried and tested by chef by Jonathan MacDonald.

He will be cooking this recipe on stage for The Staff Canteen Live at ScotHot 2019, in association with Westlands and Rational. Get your tickets at: http://bit.ly/2GN6qAq

Ingredients

  • Lamb neck:
  • • 2 kg lamb neck, (rolled loin portion)
  • • 40 g Maldon sea salt (or 2% of total lamb weight)
  • • 40 g caster sugar (or 2% of total lamb weight)
  • Wild garlic salsa verde:
  • • 150g (100g if young and very strong) wild garlic
  • • 50g silver skin anchovies in oil
  • • 2 free range eggs
  • • 50g cornichons
  • • 25g Lilliput capers
  • • 50g breadcrumbs
  • • 150g e.v.o.o
  • • 80g baby spinach
  • • (1 dash sherry vinegar)
  • • salt and pepper
  • Smoked potato mousseline:
  • • 2 kg peeled rooster potatoes
  • • 1.4 l whole milk
  • • 1 l double cream
  • • 500 g unsalted butter
  • • salt
  • • hay
  • Potato crisp:
  • • 300 g julienne potatoes
  • • 40 g melted butter
  • • salt
  • Finish dish:
  • • Wild garlic leaves
  • • Marinated anchovies
  • • Lamb sauce reduction

Method

Lamb neck:
1. Mix salt and sugar together.
2. Unroll the lamb neck season the lamb season evenly using all of the salt and sugar mix
3. Roll the lamb neck tightly in cling film and vacuum pack.
4. Cook sous vide in Rational oven for 12h at 82C
5. Cool in ice bath.
6. Slice into 100gr portions.
Wild garlic salsa verde:
1. Boil the eggs for 9 min then cool immediately in ice water and peel.
2. Blend together wild garlic, spinach, anchovies, cornichons, capers, eggs and e.v.o.o until smooth
3. Add breadcrumbs and pulse to combine.
4. Season with sherry vinegar, salt and pepper to taste.
Smoked potato mousseline:
1. In a deep tray put a layer of dry hay at the bottom and place a tin with the butter on top.
2. Triple cling film the tray, then use tin foil to protect it.
3. Place on the stove start the smoking process leave for 30 to 40 min.
4. Half the potatoes lightly season them with cooking salt and steam them in the Rational oven set at 130C steam for 25 min.
5. Warn up the milk and cream and blender with the cooked potatoes until smooth then emulsify the smoked butter.
6. Check seasoning
Potato crisp:
1. Mix all together and lay flat on a silicone mat
2. Bake at 160C in Rational oven between two silicone mats and heavy trays until golden and crisp.
Finish the dish with the wild garlic leaves, marinated anchovies and lamb sauce reduction.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you