Bowland Outdoor Lamb Chump, Smithy Porcini puree, Smithy Sauteed & raw cep, Wareings baby leeks & glazed walnuts

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 5th July 2013

Bowland Outdoor Lamb Chump, Smithy Porcini puree, Smithy Sauteed & raw cep, Wareings baby leeks & glazed walnuts

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 Bowland Outdoor Lamb Chump, Smithy Porcini puree, Smithy Sauteed & raw cep, Wareings baby leeks & glazed walnuts recipe below as tried and tested by our professional chefs. Main course cooked by Paul Mackellar from Foxholes Restaurant during Lancashire Heat of the North West Young Chef Competition 2013

Ingredients

  • 100ml Madeira
  • 100ml red wine
  • 1 litre lamb stock
  • 70ml walnut oil
  • 120g unsalted butter
  • 20 (Smithy Mushrooms) dried porcini mushrooms
  • 2 boned chumps of Bowland Outdoor lamb 225-250g each
  • 30g walnuts
  • 8 Wareings baby leeks
  • 2 large (Smithy Mushrooms) cep mushrooms
  • 125ml double cream
  • 425g Bowland Outdoor duck fat
  • 350g (Smithy Mushrooms) Porcini mushrooms

Method

In a saucepan reduce the Madeira until it has almost evaporated, then add the red wine and dried mushrooms & reduce by two thirds. Add the lamb stock & bring to the boil cook for 20 mins, it should have reduced to about 250ml. Whisk in the walnut oil & butter a bit at a time, strain then season. Keep warm.
Sauté the mushrooms in a pan until light golden add the cream bring to the boil & cook for 2 mins. Pour into a blender & blend until smooth. With the machine running slowly pour in the walnut oil and butter bit by bit.
Pass the mix, season & keep warm.
Heat a pan and create an emulsion using half butter & water add the leeks & cook until tender. Drain, season & keep warm.
For the ceps, heat the duck fat in a frying pan until hot then add the ceps cook until golden tossing occasionally. Then season, drain & keep warm. With the other cep Slice it thinly on a mandolin and toss lightly in walnut oil & seasoning.
Heat oil in a large ovenproof pan & season the lamb, brown on the fatty side flip the lamb over add some butter & cook on the other side for 1 minute. Place back on the skin side then place in a preheated oven at 220C for 10-12 mins. Remove from the pan season again and rest for 4-8 mins.
Toss the walnuts in the jus and plate up.

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