- 4 x 180g Scotch Lamb loins
- 2 large globe artichokes, trimmed with the outer leaves removed
- 50ml extra virgin olive oil
- Maldon Sea salt
- 2 shallots, diced
- Half a celery stalk, diced
- Half a garlic clove, diced
- 200g butter
- 250ml chicken stock
- 100g goat’s curd
- 2 large Maris Piper potatoes, sliced wafer thin, lengthways
Confit Loin of Scotch Lamb by The Honours
Confit Loin of Scotch Lamb by The Honours
Scotch 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 Confit Loin of Scotch Lamb by The Honours recipe below as tried and tested by our professional chefs. Confit Loin of Scotch Lamb from The Honours in association with Quality Meat Scotland. Photography by Guy Hinks
Ingredients
Method
For the Scotch Lamb:
Lay out some clingfilm and brush with olive oil, place the Scotch Lamb loin on top and gently roll in the clingfilm to create a neat rectangular parcel. Poach in a water bath at 58°C for 20 minutes.
Globe artichoke purée:
Put the artichokes in a vacuum bag with the olive oil, and season with sea salt. Seal tightly and cook in a water bath at 90°C until tender.
Peel the remaining leaves of the artichoke apart, split the heart and remove the choke. Set aside.
Sweat the shallots, celery and garlic in a pan with 25g of the butter, but do not colour them. Slice the artichoke hearts and add to the pan.
Cover with chicken stock and simmer until almost all of the stock has evaporated.
Place the contents of the pan into a blender with 25g butter and a pinch of salt and purée until very smooth.
Pass through a drum sieve and check the seasoning.
Pommes Maxim:
Melt 150g of butter and dip in the slices of potato to coat evenly.
Arrange in desired shape on a silpat lined baking tray, and cover with another mat
Cook at 160°C for approximately 25 minutes, until golden and crisp.
To serve:
Remove the Scotch Lamb from the clingfilm and caramelise the outside on a hot Plancha. Carve into four and place on a warm plate. Serve with the artichoke puree, a quenelle of goat’s curd and garnish with a pomme maxim
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