Lamb recipe with hay butter fondant, peas, morels, balsamic by Robby Jenks

Robby Jenks

Robby Jenks

4th July 2018

Lamb recipe with hay butter fondant, peas, morels, balsamic by Robby Jenks

Lamb recipe with hay butter fondant, peas, morels, balsamic by Robby Jenks at The Vineyard

Ingredients

  • Lamb
  • 1 x saddle of lamb
  • Hay butter
  • Maldon salt
  • Hay butter
  • 10kg unsalted butter
  • 2kg hay
  • 1kg lamb fat
  • 5 bulbs garlic, halved
  • 1 bunch rosemary
  • 1 bunch thyme
  • 200g sugar
  • 200g salt
  • Lamb Sauce
  • Bones of 2 saddles chopped 1 inch dice
  • 100ml extra virgin olive oil
  • 400g onion
  • 200g carrot
  • 1 head garlic
  • 500g ripe tomato
  • 50g tomato paste
  • 1 bunch thyme
  • 1 bunch mint
  • 2 bay leaf
  • 3ltr chicken stock
  • Fondant potato
  • Potatoes
  • Hay butter
  • Garlic
  • Thyme
  • Salt
  • Fricassee
  • Peas, shelled and skinned
  • Morels
  • Samphire
  • Chopped mint

Method

Lamb
Trim the lamb saddle of all sinew. Brush with soft hay butter until totally encased. Season on the butter, then wrap in clingfilm to make a nice round shape. Sit up in the fridge, then cut into 120g portions. Vac pack individually and cook at 55c for 45 minutes. Plunge into ice. Reheat at 48c for service. Pan roast in foaming butter to serve.
Hay butter
Put all ingredients into a deep gastrotray, put another gastro on top as a lid, and cook in the oven @185c for 45 minutes.
VERY CAREFULLY take outside, and remove lid. Light the hay with the blowtorch, allow to burn well then put the lid back on. Allow to smoke for 5 minutes, then remove lid and light again, making sure all the hay is burnt. Repeat this once more, then allow to sit outside under the lid for 30 minutes.
Bring inside, tip all out into a large colander over a bowl. Squeeze the hay well to get all the butter out. Discard the hay and other ingredients, pass liquid through muslin and allow the butter to sit for 5 minutes to allow any sediment to fall to the bottom. Carefully ladel into containers, leaving any sediment behind.
Lamb Sauce
Make a compote
Sweat the vegetables in the oil until soft
Add the herbs and spices
Add the tomatoes and paste and cook out
Roast the lamb bones in the oven on 200 until golden brown
Add the stocks
Bring to the boil
Skim, simmer for 2 hours
Pass and reduce
Mint oil
Fresh mint, leaves picked
Pomace oil
5:2 oil to herb (e.g. 500g oil, 200g herb)
Bring oil and herb to 80c, immediately blitz well, pass through muslin over ice.
Fondant potato
Peel the potatoes and cut into squares. Vacuum with hay butter, garlic, thyme and lightly season with salt. Steam @100c until just tender. Allow to cool at room temperature (maximum 60 minutes).
Pan-fry in foaming butter over low heat until evenly caramelized; finish with more hay butter.
Fricassee
Lightly sauté the morels until just coloured, seasoning gently. Deglaze with a drop of water, then add peas, samphire, mint oil and mint at the last minute. Be careful with seasoning as samphire is salty.
Split balsamic
1:1 aged balsamic/mint oil.

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