- 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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
