- Rack of Lamb
- 20ml oil
- 30g butter, unsalted.
- Creamed Kale
- 500Ml Double Cream
- 3 Bay Leaves
- 1 Sprig Thyme
- 1 Garlic Clove
- 1 Head Of Kale
- Roasted Pumpkin 1 Small
Lamb with Creamed Kale and Roasted Pumpkin by Michael Wignall
Lamb with Creamed Kale and Roasted Pumpkin by Michael Wignall
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 with Creamed Kale and Roasted Pumpkin by Michael Wignall recipe below as tried and tested by our professional chefs. The recipe can be found in the latest ‘Signature Chefs’ recipe book for 2016/17. Get yourself a copy here: signaturechefs.co.uk/books/
Ingredients
Method
Choose the best end of the lamb – one rack will serve 4. Heat 20ml oil in a large pan, add the lamb and turn continuously until all sides are of golden colour. Add 30g unsalted butter to the pan and transfer all into a roasting dish.
Cook in a preheated oven 180°C for around 2-3 minutes. Turn the lamb and cook for a further 1-2 minutes depending on the size. Allow to rest for 10 minutes.
Place the cream in a pan with the thyme, bay and garlic and bring to the boil, reduce by half. Meanwhile, blanch the kale and refresh in cold water. Place the kale on a dry tea-towel and
squeeze out any excess water, now, finely slice the kale. Pass the cream mix through a fine sieve onto the kale and season to taste.
Remove the skin from the pumpkin and cut into 2cm deep slabs, colour both sides to the slab in a pan of foaming butter. Now place into an oven at 180°C and roast for 5 minutes, once roasted cook into 2cm cubes.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
