Trio of Lamb

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 4th July 2011

Trio of 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 Trio of Lamb recipe below as tried and tested by our professional chefs. Lovely main course cooked by Andy Sheridan of Chester Abode, one of the finalists in the 2011 North West Young Chef Competition.


  • Trio of Lamb
  • Lamb rack – 160g, roast for about 6 mins 180
  • Lamb heart – 100g, Pan fry 1min either side
  • Lamb cheek – 100g, for the lamb cheek braise for about one hour:
  • 200ml chicken stock
  • 100ml veal stock
  • rosemary and thyme
  • 50ml red wine
  • 5g cumin
  • Allow lamb cheek to cool in sauce
  • Fresh bean fricassee
  • Garden peas 20g
  • Broad beans 20g
  • Haricot beans 30g
  • For haricot beans braise
  • Smoked pancetta – 20g
  • Thyme 2 sprigs
  • Chix stock 200ml
  • Water 100ml
  • Carrot cut in half length ways
  • Celery cut in half length ways
  • Leek cut in half length ways
  • Slowly braise for about 1hours
  • Tender stem broccoli – 30 g
  • Wild mushrooms mixed – 20g
  • Classic vinaigrette 3ml
  • Smoked garlic oil – 3ml
  • Mint oil 3ml
  • Corriander – 8g
  • Parsley – 8g
  • Mint – 8g
  • Once haricot beans are braised drain of the liquid take out the thyme, pancetta, carrot and celery you just want the beans
  • Fill a pan of boiling water cook peas and broad beans. Once cooked strain straight away and refresh in ice.
  • To reheat, heat Mint garlic and classic vinaigrette up in a pan mix beans through the hot oil until warm add chopped coriander, mint, parsley season to taste.
  • Pea puree
  • 200g fresh peas
  • Butter 20g
  • Chervil 10g
  • Dill 10g
  • Cook peas strain put in blender with chervil, dill, butter season to taste.
  • Lamb cumin sauce
  • Carrot – 200g
  • Garlic – 80g
  • Tom plum – 500g
  • Tom puree – 100g
  • Herb thyme – 10g
  • Rosemary – 5 g
  • Cumin 15 g
  • Chix stock 500 ml
  • Water 300 m l
  • Veal stock 500 ml
  • Lamb bones – 2k
  • Roast bones in oven until golden brown
  • Sweat off carrots, garlic ,add tom puree reduce down until a compote consistency add the plum tomatoes, thyme, rosemary, and cumin continue to reduce by half
  • Add water, veal and chicken stock reduce by half pass and put back on the heat until reduced to sauce consistency.
  • Confit potato
  • Garlic bulb cut in half, thyme oil to cover potatoes
  • Gently conft until cooked all the way through


Andy represented Cheshire in the North West Young Chef Competition 2011 Final.

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