App. 20 portions
LAMB
Bone out the lamb saddles to yield 4 completely trimmed eyes of meat. Chop the bones for the stock. Use the fillets and belly for mincing for the lamb ragout. You may have more or less than required depending on the lamb. Chill the lamb loins and then season, vacuum pack with a thyme and garlic sachet and 25g of butter.
LAMB STOCK
Roast the bones and any meat trim to make a brown lamb stock. Cover the vegetables and bones with water, add the thyme and bring to a boil, then immediately turn down to a gentle simmer, skim well and cook for two hours. Pass through a fine chinois.
LAMB RAGOUT
Dice the vegetables for the ragout. Brown the mince and then add the vegetables, cook for 5 minutes and then drain off any excess fat. Deglaze with the red wine and reduce completely. Add the stock, passata and bouquet garni. Season and simmer for two to three hours, topping up with water as necessary. The mix wants to be fairly dry when finished; thicken the sauce with a little slaked cornflour. Chill until required.
CARROT PURÉE
Peel and slice the carrots, then cook in the carrot juice and butter with enough water to cover. Cook until completely tender. Drain, reserving the liquid, and reduce the cooking liquid to a light syrup. Blitz the carrots with the cooking liquid, season and adjust the consistency to achieve a smooth purée that just holds its shape on a plate.
ASSEMBLY
Cook the lamb loins at 44°C for 1 hour, remove from the vac bag, dry, season and seal in a hot pan, finish with thyme and butter.
Reheat the lamb ragout and divide between individual dishes, pipe hot mash on top and brown under the grill. Carve the loins into 10 slices each and plate with the mini shepherds pie, carrot purée, baby carrots and pea shoots. Spoon a little lamb jus over and around the meat.