- Spinach - qty 0.3kg
- Kidneys - qty 2
- Sweetbreads - qty 0.25kg
- Purple potatoes - qty 0.25kg
- English mids - qty 0.25kg
- Half saddle of lamb - qty 0.5kg
- Shallot - qty 0.02kg
- Thyme - qty 1 bunch
- Garlic - qty 0.015kg
- Red wine - qty 0.01ltr
- Carrot - qty 0.01kg
- Celery - qty 1
- Leek - qty 0.01kg
- Tomato puree - qty 0.02kg
- Salt - qty pinch - 0.10
- Pepper - qty pinch - 0.10
- Olive oil - qty 1tbsp
- Veg stock - qty 0.05ltr
- Butter - qty 0.125kg
Trio of Lamb served with Purple and White Potatoes, wilted Spinach & Lamb Jus
Trio of Lamb served with Purple and White Potatoes, wilted Spinach & Lamb Jus
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 served with Purple and White Potatoes, wilted Spinach & Lamb Jus recipe below as tried and tested by our professional chefs. Main course cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition.
Ingredients
Method
For the Jus I will be roasting and browning the bones that I got from my half of a lambs saddle that I will have prepped earlier in the oven, in a pan I will be browning off the vegetables such as onion, celery, leek, carrots, garlic and thyme and tomato puree. I’ll add my browned bones to the pan with my vegetables and deglaze the roasting tray with red wine and add to the pan, cover with water and bring to the boil and reduce. For my potatoes; with the English mids cut in half and put flat side down in to a sautéd pan with foaming butter and get some nice colour on them adding some garlic and thyme for flavour then cover them ¾ of the way with vegetable stock and cover with a cartouche and cook through in the oven. The purple potatoes will just be boiled in salted water. With the lamb that I prepped earlier simply season with salt and pepper and seal in a hot pan with oil turn over and cook in the oven till medium rare, take out and leave it to rest. In the same pan sauté the kidneys and sweetbreads and let them rest with the lamb. While the trio is resting sauté the spinach in the same pan as the lamb to collect all the lamb flavour.
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