- Lamb Loin:
- 1 x 300g lamb loin, trimmed
- Half a teaspoon fresh thyme
- 1 bay leaf
- 2g salt
- Herb Crust:
- 150g unsalted butter, softened
- 200g parsley
- 10g thyme
- 20g tarragon
- 20g basil
- 3g Dijon mustard
- 6 slices white bread
- 2g salt
- 10ml vegetable oil
- Summer vegetables:
- 3 Grelot onions, halved, trimmed
- 1 Courgette, sliced, turned
- 4 Asparagus
- 30ml Olive oil
- Oil for frying
- 30g butter
- 3 Bell Peppers, skinned
- 10 Broad beans, blanched, shelled
- 50ml CHEF:registered: All Natural Chicken stock
- 1-2g salt
- Lamb sauce:
- 200ml CHEF:registered: All Natural Chicken stock
- 70ml CHEF:registered: All Natural Veal stock
- 10g Lamb fat
- 1-2g Salt
- Garnishes:
- Goat’s curd
- Tarragon oil
- Treviso
- Olive tapenade:
- 100g pitted black olives, finely chopped
- 2 anchovy fillets, finely chopped
- 5ml lemon juice
- 1 garlic clove, pureed
- Pepper
- Tomatoes:
- 1 beef tomato, quartered, seeds removed
- 2 garlic cloves, crushed
- 20ml olive oil
- 1g salt
- 1g pepper
- 1g sugar
- Potato crisps:
- 1 Maris piper potato, washed, peeled, thinly sliced
- 1g Salt
Lamb with herb crust, summer vegetable and olive tapenade potato
Lamb with herb crust, summer vegetable and olive tapenade potato
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 herb crust, summer vegetable and olive tapenade potato recipe below as tried and tested by our professional chefs. Serves 3
Ingredients
Method
Herb Crust:
• Set the water bath to 56˚C of temperature
• Place the lamb into a vacuum pack bag with the thyme, bay leaf and salt
• Vacuum pack on full pressure
• Place the lamb into the water bath, when the core temperature reaches 56˚C cook for a further 20 minutes
• Remove the lamb from the vacuum pack bag and allow to rest before searing
• Set the oven to 80˚C of temperature
• Prepare the herb crust by adding the butter and herbs to a blender and blitz until well combined and green
• Fold the mustard into the herb mixture
• Place the bread onto a tray and toast in the oven until golden brown
• Add the toasted bread to a blender and blitz until it turns into breadcrumbs
• Fold the breadcrumbs into the herb butter mixture and season with salt
• Spread this mixture thinly onto a lined tray and place into the fridge to set
• Once set, portion the mixture accordingly
• Using a large frying pan, place onto a high heat
• Add the oil and allow to heat
• Add the lamb and caramelise on all sides
• Place a portion of herb crust on top and remove the lamb from the heat (the residual heat from the lamb will heat through the herb crust)
• Allow the lamb to rest and slice accordingly to serve
Summer vegetables:
• Place a frying pan onto a medium heat
• Add the olive oil and butter and allow to foam
• Add the grelot onions flat side down, and slowly roast for approx. 5 minutes
• Remove the onions
• Using a large sauce pan, place onto a low heat
• Add oil for frying
• Add the asparagus, and cook slowly for approx. 5 – 10 minutes
• Add the courgettes and cook for an additional 5 minutes until cooked
• Add the grelot onions, peppers, broad beans and the CHEF:registered: All Natural Chicken stock and coat the vegetables
• Season with salt to taste and serve
Lamb sauce:
• Using a large saucepan, place onto a medium heat
• Add the chicken and veal stock and reduce by 30% to 160ml
• Add the lamb fat and season with salt to taste
• Serve
Olive tapenade:
• Add the olives, finely chopped anchovies, lemon juice and garlic to a bowl and combine
• Season with pepper to taste and serve
Tomatoes:
• Set the oven to 90˚C
• Add the tomato, garlic, oil, salt, pepper and sugar into a bowl and toss together
• Place the tomatoes onto a tray and transfer to the oven and cook for approx. 1 hour
• Remove the tomatoes and portion accordingly
• Serve
Potato crisps:
• Set the fryer to 180˚C of temperature
• Add the potato slices and fry until golden and crispy
• Remove from the fryer and place onto a cloth to allow oil to drain.
• Season the potatoes with salt to taste and serve
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.
