Cumbria Lamb Loin

Essential  Cuisine

Essential Cuisine

Standard Supplier 21st October 2014

Cumbria Lamb Loin

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 Cumbria Lamb Loin recipe below as tried and tested by our professional chefs. Main cooked by Steven Halligan during the Final of the North West Young Chef Competition 2014

Ingredients

  • Cumbria lamb loin:
  • 1 Lamb loin
  • Seasoning
  • Lamb sweetbreads:
  • 200g Sweetbreads
  • 20 Star anise
  • 2 tbsp Corn flour
  • Salt
  • Potatoes:
  • 1 Large potato
  • 1.5 Litres Essential Cuisine Lamb stock
  • Butter to glaze
  • Courgette puree:
  • 3 Courgettes
  • 50g Butter
  • Peas and broad beans:
  • 200g Podded Peas
  • 200g Podded Broad beans
  • Mint oil:
  • ½ Bunch mint
  • 300ml Rapeseed oil
  • Lightly pickled candy and red beetroot:
  • 150g White wine vinegar
  • 150g Sugar
  • 250g Water
  • 1 Candied beetroot
  • 1 Red beetroot
  • Lamb jus:
  • 1 Carrot
  • 1 Large shallot
  • Lamb rack bones
  • 3.5 Litres Essential Cuisine lamb stock
  • 150ml Brandy
  • 150ml Red wine
  • Shallots:
  • 4 Small shallots

Method

Lamb Loin:
Trim the loin carefully from the rack and remove of any fat and sinew.
Season well and seal in a hot pan all over and place in an oven at 160 degrees Celsius for 5-6 minutes.
Rest for 15 minutes in a warm place.
Lamb Sweetbreads:
Blend star anise and corn flour with a small amount of salt
Boil lamb stock and immerse sweetbreads in for 30 seconds.
Remove membrane and pick out 6 good pieces of sweetbread for serving
Before cooking dust lightly with anise mixture and pan fry.
Coat in butter and place in oven to finish for 2 minutes.
Allow to rest with lamb
Potatoes:
Square off potatoes and cut large 1.5cm thick block big enough to sit lamb loin on.
Bring lamb stock to boil and season.
Place potatoes in stock and cook until soft.
Reserve on metal tray and glaze with butter
Finish under grill prior to service.
Courgette Puree:
Remove seeds from courgette and cut into even sizes.
Blanch in a large pot of salted boiling water for 3 minutes.
Remove, blend with butter, and pass through a fine chinois.
Season.
Peas and Broad Beans:
Pod peas and blanch.
Refresh.
Pod Broad beans and remove outer shell.
Blanch and refresh.
For service bring back to temperature in a small amount of emulsion and serve immediately.
Mint Oil:
Blanch and drain mint leaves.
Blend with oil.
Pass through muslin cloth.
Lightly Pickled Candy and Red Beetroot:
Bring vinegar, sugar and water to boil.
Slice candy beetroot on mandolin at approximately 5mm thickness.
Dice the red beetroot.
Cook in liquor until tender.
Lamb Jus:
Roast bones in oven at 180 degrees C for 30 minutes.
In a pan brown shallots and carrot.
Pour over alcohol and flambé.
When fully reduced add lamb stock and bones.
Pass through a sieve after 40 minutes and continue reduction in a smaller pan.
Shallots:
Roast in oven for 2 minutes at 160 Degrees C until soft.
Remove from shell and finish in a pan before service.

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