- Cheshire reared lamb tenderloin
- Liver
- Pancetta
- Red onion
- Rosemary
- Mint
- Shallots
- Peas
- Red wine
- Cream
- Baking potatoes
- Baby carrots
- Broad beans
- Cherry tomatoes
Duo of Cheshire spring lamb tenderloin wrapped in pancetta & pan fried liver
Duo of Cheshire spring lamb tenderloin wrapped in pancetta & pan fried liver
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 Duo of Cheshire spring lamb tenderloin wrapped in pancetta & pan fried liver recipe below as tried and tested by our professional chefs. Main prepared by Adrian Kirby in the Cheshire Heat of the North West Young Chef Competition 2014
Ingredients
Method
Start by trimming any fat from tenderloin then wrapping in pancetta, clingfilm and rest in fridge.
Shape the potatoes and into a pan with butter water and chopped mint cook for 20 – 25 minutes (save liquid to Blanche carrots towards end)
Roast the shallots in honey and rosemary, when done add peas and cream and blitz to make a puree.
Seal the tenderloin in a pan and into a oven for 5-7 minutes meanwhile pan fry the liver.
Use the juices off the meats with your red wine to make a jus, once your tenderloin & fondants are cooked start to plate up using broad beans, carrots to garnish.
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.
