Ribble Valley Lamb

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 18th January 2011
North West Young Chef of the Year

Ribble Valley Lamb

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 Ribble Valley Lamb recipe below as tried and tested by our professional chefs. Dish cooked by Martin Hargreaves during the 2010 North West Young Chef of the Year Final.

Ingredients

  • For the Lamb
  • 2 x 200grms Lonk Lamb Chump
  • Salt
  • Pepper
  • 60 ml Olive oil
  • 2grms Rosemary
  • 2grms Garlic
  • 2grms Bay leaf
  • For the Brocolli Puree
  • 100grms Broccoli florets
  • 17grms Beuree noisette
  • For the Pink Fur Potatos
  • 3 Large Pink fur Potatoes
  • 1 Lemon
  • Salt
  • Pepper
  • For the Lamb Madiera Sauce
  • 200grms Lamb Bones
  • 15grms White Wine
  • 15grms Madeira
  • 40grms Squeezed plum toms
  • 0.5grm Garlic
  • 0.3grm rosemary
  • 12grms carrot
  • 4.8grms Celery
  • 10grms Leek
  • 24grms Onion
  • 2grms Olive oil
  • 200grms Chicken Stock
  • 40grms Water
  • To Finish
  • 2 x 5 cherry toms on the vine
  • 10ml Olive oil
  • Salt
  • Pepper

Method

For the lamb
Place 1 chump into a small vac pac bag with 30ml olive oil, 1grm rosemary, 1grm garlic, 1grm bay leaf, salt and pepper.
Seal in a vac pac machine until all the air is removed from the bag.
Repeat the process for the 2nd chump.
Reserve both in the fridge until needed.
For the Broccoli Puree
Bring a medium/large pan of salted water to the boil.
Place the broccoli florets into the pan and cook until soft.
Turn the butter into noisette.
Blitz the broccoli until smooth.
Pour in the beuree noisette and incorporate until smooth.
Pass off and chill over iced water.
For the Pink Fur Potatos
Switch an oven onto steam.
Clingfilm a flat non stick tray.
Slice the 3 potatoes on the mandolin (not to thick but not to thin).
Arrange the ribbons on the cling filmed tray neatly (but not touching).
Squeeze the lemon to remove all the juice, season the juice with salt and pepper.
Brush each potato ribbon with the lemon mixture.
Cling film the tray again tightly (ensuring no air).
Place the tray into the oven and steam the potatoes for 6 minutes and check (may need a few minutes longer).
Once cooked store the potatoes somewhere warm.
For the Lamb Madiera Sauce
Chop the bones into two inch bits.
Gently roast the bones until golden in colour.
In a large pan caramelize the mirepoix in the oil.
Add the white wine and aromates and reduce by half.
Remove the seeds from the tomatoes and add to the pan.
Add 150grms of the bones, the stock and water and bring to the boil.
Skim away the impurities and simmer for 8 minutes.
Pass through muslin and fine sieve and allow to set in fridge over night.
Remove any impurities from the stock.
Bring up to the boil and skim.
Reduce to sauce consistency and refresh with the 50grm of lamb bones.
Remove from the heat add a small amount off aromates and infuse.
Pass off and chill.
To finish
Place the Chumps in the water bath @ 58degrees for 50minutes.
On a non stick oven tray place the tomatoes with a drizzle of olive oil, salt and pepper and roast for 4/5minutes.
In a pan place the Broccoli puree and reheat gently.
In a separate pan have the sauce and reheat gently.
Empty the Lamb from the bag and pat dry.
Seal the Lamb in a non stick frying pan with the oil and roast skin side down until golden.
Swipe the broccoli puree across the plate with a brush and spoon.
Arrange the potato ribbons in the middle of the swipe and the vine tomatoes at the end of the swipe.
Carve the lamb, season and drain any access juices off and sit on the potatoes ribbons.
Carefully drizzle the sauce around.
Serve Immediately.

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