Sean Kelly
This Texel Cross lamb recipe by Sean Kelly at The Lovat is a refined restaurant dish that brings together beautifully cooked lamb saddle, barbecued lamb belly, rich stovies, wild garlic pesto and creamy Crowdie.
saddle
Season the lamb saddle with salt an hour before roasting with garlic and aromats until pink. Rest for 20 minutes before carving.
rib
Brine for 24 hours, wash off the brine, pat dry. Cook over barbecue. Cool, when cold, cut into 4 nice “cutlets”. Dice the remainder into roughly 10mm pieces.
wild garlic pesto
Toast the hemp and pumpkin seeds. Blend the wild garlic with the pumpkin seed, rapeseed oil and corra lin then mix through the toasted hemp seeds. Season to taste with lemon juice.
stovies
Thinly slice the onion and cook slowly in lamb fat, adding some water if getting too dry.
Cook for around an hour until very soft.
Season with some salt and tarragon vinegar. Peel and dice potatoes and cook in lamb stock.
Mix the potatoes, onions and diced lamb belly, adding enough stock to make a loose mix. We then serve this in a small pastry case and top with more potato.
finish
Cook scarlet elf cups in butter, season to taste and add a few drops of lemon juice.
Cut pressed Crowdie into cubes.
Reduce lamb stock to sauce consistency and season with tarragon vinegar. Barbecue the rib and glaze with the lamb sauce.
Carve the saddle into 4 and place on plate with remaining ingredients.
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