Looking to get crafty in the kitchen to celebrate Love Lamb Week Week (September 1-7)? Why not try this seriously tasty Northumbrian lamb recipe courtesy of our good friends at Matfen Hall? It’s certain to go down a treat and wow dinner guests.
Ingredients
1 rack of lamb (skin removed and bones cleaned)
1 fillet lamb
1 shoulder lamb (bones out)
Marinade for the shoulder
Zest and juice of 1 lemon
4 cloves of garlic
1 bunch of thyme
1 bunch of rosemary
Rock salt
Cracked black pepper
2 tablespoons of olive oil
Pea puree
1lb fresh peas (frozen can be used)
Splash white wine
1 onion finely chopped
2 cloves garlic crushed
2 sprigs fresh mint
½ pt double cream
½ pt milk
Salt and pepper
Method
For the confit shoulder
1. Score the shoulder several times and cover with marinade. Place in the fridge for 1-2 hours.
2. Wash marinade off and submerge in 3-4 pints of warm goose fat (vegetable oil could be used as an alternative). Cover and place in a preheated oven at 160C and cook for 4 hours.
3. Remove carefully from the oven and leave to cool.
4. When cold enough to handle (but still warm) break down into flakes removing most of the lamb fat (goose fat can be stored and used again), check seasoning.
5. Form into a sausage between layers of cling film. Roll the cling film tight to form a cylinder and refrigerate for at least 6 hours.
6. Remove from fridge and take off cling film, cut 4cm slice. Seal in a hot pan and cook in the oven for 2 minutes. Or alternatively pane in breadcrumbs and deep fry.
For the pea puree
1. Cook onions and garlic in butter without colouring until soft, add white wine and reduce by half, add mint.
2. Add cream and reduce, add milk. Add peas and seasoning, cook for 2 further minutes.
3. Puree in a food blender. Pass through a fine sieve, adjust seasoning if necessary.
For the fondant potato
1. Cut potatoes to desired shape (a small scone cutter) and pat dry.
2. Heat vegetable oil and butter in an oven proof dish. Add potato colour base and turn over, add more butter and chicken stock to half cover, season and cook in the oven for 20 minutes.
For the rack of lamb
1. Cover bones with tin foil to prevent burning and season all over.
2. Seal in oven-proof pan and cook skin down in oven for 8-10 minutes (for pink, 4-5 mins more for cooked through). Once cooked, rest on a cooking rack before carving.
For the fillet
Repeat the process for the rack, but the fillet will only take 3-4 minutes depending on size.
To plate the dish
Slice rack and fillet, and wilt a generous portion of spinach in butter and place fillet on top. Place the pea puree on the plate and put sliced confit on top. Place the fondant in the middle of the plate and slice the rack over it.
Pour a little of the lamb juices over the rack (mint jelly can also be used as a garnish), tuck in and enjoy!
Nestled in the heart of Northumberland, Matfen Hall is a true escape to a luxurious world. Set in over 300 acres of unique parkland, it is a place for couples, families and friends to relax and enjoy. Rich in heritage, this luxury country hotel has a range of stunning rooms, a number of dining options, a beautiful spa and fitness suite and a challenging championship golf course.
