Dish Of The Month: November 2013
8 Nov 2013
November's dish of the month is: Pan-fried Loin of Pea Shell Farm Lamb Served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables, Redcurrant Jus
Dish Of The Month
Pan-fried Loin of Pea Shell Farm Lamb Served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables & Redcurrant Jus
Ingredients - Serving Four
4 x sprigs of Red Currants
200ml x of Lamb Sauce
8 x cloves of Garlic (skin on)
4 x sprigs of Rosemary
1 x medium sized Turnip
1 x small Swede
1 x large Carrots
2 x sticks of Celery
1 x small Celeriac
8 x Cherry Tomatoes
1 x Parsnip
100ml x of lamb stock
200g x Minced Lamb
2 x Jacket Potatoes (turned into mash)
4 x sprigs of Thyme
1 x medium Onion
1 x Carrot
50g x Peas
• Finely dice the Onion and Carrot sweat in a little Olive Oil, add the minced Lamb, season with Salt and Pepper. Add the Lamb Stock and Peas, cook for ten minutes.
• Grease a small Tian ring, half fill each ring with your Lamb mixture
• Pipe the Mash Potato on top and garnish with a sprig of Thyme.
• Place in a medium hot oven for ten minutes until the Mashed Potato is a golden brown
• Peel all of the Vegetables and cut each Vegetable into different shapes. Blanch separately in boiling water.
• Roast all of the Vegetables in a little Olive Oil and Butter with Garlic Cloves and sprigs of Rosemary
• Season the Lamb and seal in a hot pan with a little Olive Oil.
• Place in a warm oven for approximately 5 minutes or until the Lamb is cooked to your required taste.
• Place the Shepherds Pie at the top of the plate, carefully removing the Tian ring.
• Place a selection of the Roasted Vegetables at the bottom of the plate.
• Slice each Lamb Loin into twelve pieces.
• Place six pieces of Lamb Loin on top of the Root Vegetables.
• Warm the Red Currants up in the Lamb sauce.
• Once warm, place on top of the Lamb Loin.
• Pour a little sauce around the Lamb and Shepherds Pie and serve.