Loin of Scotch Lamb with Celeriac Milk Purée, Star Anise Roasted Carrots and Pommes Maxims

QMS

QMS

Standard Supplier 8th July 2016
QMS

QMS

Standard Supplier

Loin of Scotch Lamb with Celeriac Milk Purée, Star Anise Roasted Carrots and Pommes Maxims

Scotch 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 Loin of Scotch Lamb recipe below as tried and tested by our professional chefs.

Ingredients

  • Scotch Lamb:
  • 4 x 150g Scotch Lamb Loins
  • Celeriac Milk Purée:
  • 250g Celeriac
  • 550ml full fat milk
  • 1 bay leaf
  • 8g Agar Agar
  • Star Anise Roasted Carrots:
  • 600g of Baby Carrots
  • 45g of unsalted butter
  • 4 x Star Anise
  • Salt and Pepper
  • Large pinch of sugar
  • 100ml of Chicken Stock
  • 10g of Tarragon leaves
  • Pommes Maxims

Method

Scotch Lamb:
1. Poach the Scotch Lamb Loins in a water bath for 12 minutes at 58˚c.
2. Remove Scotch Lamb from water bath and caramelise on the Plancha.
3. Cut into cubes.
Celeriac Milk Purée:
1. Peel and grate the celeriac
2. Add celeriac to a pan and cover with milk. Add a generous amount of salt and the bay leaf. Bring to the boil then simmer for 30 minutes.
3. Take off the heat and rest for 30 minutes. Once rested pass through a colander, discard celeriac and sieve milk.
4. Measure out 500ml of infused milk and transfer to saucepan.
5. Add Agar Agar and bring to boil and whisk continually for 2 mins.
6. Set aside to cool.
7. Once cool blend to a smooth purée and refrigerate.
Star Anise Roasted Carrots:
1. Peel and trim the carrots, leaving the tuft.
2. Add butter and star anise to a pan. Over medium heat get the butter foaming, add carrots and star anise and season.
3. Roast carrots for 7 to 8 minutes turning to get an even colour all round.
4. Once Carrots have coloured drain butter and sprinkle with sugar. Turn Carrots to glaze all sides.
5. Pour in stock and allow to bubble slowly until reduced to a sticky glaze
6. Add torn tarragon leaves and season to taste.
Pommes Maxims:
1. Maris piper potatoes sliced on meat slicer (No. 1 setting)
2. Dip in clarified butter, arrange on slip mat, cover with another slip mat and tray
3. Cook 160˚C for 25 minutes approx

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.