Cockerham Salt Marsh Lamb

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th October 2012

Cockerham Salt Marsh Lamb

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 Cockerham Salt Marsh Lamb recipe below as tried and tested by our professional chefs. Main Course cooked by Laura Daniels in the North West Young Chef Competition 2012 Final

Ingredients

  • Lamb
  • Kidney
  • Liver
  • Vegetables
  • Potato
  • Ribbons
  • Jus
  • Garnish
  • Short
  • pastry
  • Artichokes
  • Fondant
  • Potato
  • Butter

Method

Prepare the Lamb Loin, roll, seal in vacuum bag, place into water bath cook for 1hr 30
Fry the trim and bones, add vegetable trimmings, add water/stock allow to simmer
Trim and prepare the Lamb skin crisp in oven
Make short pastry, allow to rest, covered
Make artichoke puree
Prepare and trim the kidney, sear and set aside, allow to cool
Trim and slice the Liver, set aside
Blanch the asparagus and potato ribbons
Peel and cook the Fondant Potato
Roll out short pastry; make pie’s, allow to rest for 5 mins (one per portion)
Bake pastry blind for 3 mins
Fill with diced kidney, top with pastry and glaze, bake till cooked
Fry potato ribbons
Remove Lamb from water bath, allow to rest for 4 minutes
Remove from bag and towel dry
Sear all round for 10 seconds
Pass sauce
Bring dish together

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