Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 19th April 2012

Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices

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 Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices recipe below as tried and tested by our professional chefs. Main course cooked by Rikki Vidamour during the 2012 Merseyside heat of the North West Young Chef of the Year Competition held on 17th April 2012 at St Helen's College.

Ingredients

  • Trio of Callum Edge’s black-faced Suffolk Lamb with Asian spices to include; Shoulder, Loin & Sweetbreads

Method

Prepare suet paste with a little turmeric and coriander to make a cobbler for the Asian spiced lamb confit.
Make the bhaji batter for the sweetbreads and leave to one side.
Cook the dahl by sweating off shallots and garlic, diced concasse tomato, cumin etc.
Cook until almost consistency of a puree, (cook the moisture out).
Blend into a puree the onion and tomato chutney by sweating shallots & garlic, onion seed, and paprika.
Add diced concasse tomato with red wine vinegar and demerara sugar.
Loin to be pan fried and rested to keep the blush in the meat.