Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 24th May 2013
North West Young Chef of the Year

Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter

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 Cumbrian loin of lamb, hand picked wild garlic mash, morels, baby leeks, anchovy & rosemary butter recipe below as tried and tested by our professional chefs. Main Course cooked by Drew Metcalfe from Punchbowl at Crosthwaite in Cumbria Heat of North West Young Chef Competition 2013

Ingredients

  • 2 x 6oz loins of lamb
  • Wild garlic
  • 2 x baby leeks
  • Pinenuts
  • Parmesan
  • Extra virgin olive oil
  • Basil
  • Anchovies
  • 100g morels
  • 4 large potatoes
  • 2 sprigs rosemary
  • 250g unsalted butter

Method

Brush the holes in the caps of the mushrooms with a fine paintbrush to remove any dirt.
Bring a sauce pan of water up to 72ºC over a medium heat. Cut the potatoes into equal sized pieces, rinse until water until it runs clear and place them back in the pan and bring the water back up to 72ºC. Keep the potatoes at this temperature for 30 minutes. After this time run the potatoes under cold water.
Bring a saucepan of fresh salted water to the boil and add the potatoes. Cook until extremely soft.
Meanwhile add the potato peelings to the milk and bring to the boil and remove from the heat. Allow to stand for 20 minutes before straining.
Return the potatoes to a pan over a very low heat to dry them out. Put the potatoes through a ricer onto the butter in a bowl and mixed together, then put the mixture through a drum sieve and add the warm milk and salt to taste.
For the lamb, preheat the oven to 160C, season the lamb well with salt and pepper. Place in heavy based oven proof frying pan over a medium heat.
When it is hot, add one tablespoon of frying oil. Colour the lamb all over then put the lamb in the oven and bake for 8-10minutes.
Remove the lamb from the oven and leave to rest for 10-15 minutes.
Braise leeks by pouring stock/water into a frying pan, add the leeks, cover and cook gently for 15-20 minutes or until tender.
For the mushrooms, melt butter in a pan over a medium heat. Slice the mushrooms in half and add them to the pan, sauté for 4-6 minutes.
Clarify butter and pass through muslin add chopped rosemary and chopped anchovy’s.

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.