Charlie Crote
Current dish on the menu at The Midland Grand
Lamb Jus
Roast of the lamb trim until caramelised then add the mirepoix and spices.
Once browned add the vinegar and wine, reduce then add the stocks, skimming any fat from the top
Cook until reduced to sauce consistency then pass.
Brown the butter and add the 2nd lot of tomatoes and the basil and pour over sauce and infuse for 5 minutes then pass once again and correct the seasoning.
Herb crust
Pick the herbs then blend everything together to make a green breadcrumb
Toast everything in the oven until crisp and dry.
Lamb sweetbreads
Blanch and peel the sweetbreads in the stock
Once chilled crisp in a pan, finish with foaming butter and add a sprig of rosemary
Deglaze with the cab sav vinegar and then add the lamb glaze.
Salsa verde
Pick the herbs then blend everything together to make a green sauce
Stracciatella and fennel salad
Build the salad using the glazed sweetbreads on the side
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