Pan-fried Best Neck of Lamb with Salt-baked Celeriac, Girolle Mushrooms, Petit Pois and Lamb Jus

31 Mar 2015

Recipes of the month: Pan-fried Best Neck of Lamb with Salt-baked Celeriac, Girolle Mushrooms, Petit Pois and Lamb Jus

Ingredients (4 portions)

  • 2 x 300g best neck of Lamb
  • 8 x sprigs of micro Watercress
  • 200ml x Lamb Sauce
  • 120g x Petit Pois
  • 100g x Pomme Puree
  • 2 x sprigs of Mint
  • 12 x Girolles
  • 200ml x Celeriac Puree

Salt-baked Celeriac

  • 1 x small Celeriac
  • 1 x Egg White
  • 100g Sea Salt

Celeriac Puree

  • 1 x small Celeriac
  • 20ml x Double Cream
  • 20g x Butter
  • ½ pint x Milk

Rum and Raisin Compote

  • 10ml x Dark Rum
  • 150g x Raisins
  • 75g x Sultanas
  • 100ml x Water

Method

Salt-baked Celeriac

  • Wash the Celeriac, brush with the Egg White, roll in the Sea Salt
  • Bake at 180ºc for 25 minutes
  • cool, remove Salt crust, peel and dice the Celeriac
  • reheat in a Butter and Water emulsion with the Petit Pois

Celeriac Purèe

  • Peel and dice the celeriac
  • Cook in the Milk until soft
  • Blend until smooth with the Double Cream and Butter

Rum and Raisin Compote

  • Bring all ingredients to the boil
  • Simmer for 5 mins
  • Blitz and serve

Lamb

  • 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.

To Serve

  • Heat the Pomme Purèe and add the chopped fresh Mint. Sauté the Girolles in a little Olive Oil, season
  • Place a large spoonful of Celeriac Purèe in the middle of the plate
  • Place 5 dice of salt baked Celeriac round, sprinkle on the Petit Pois
  • On one side of the plate add a guenelle of Mint Pomme Purèe and on the other side add a quenelle of Rum and Raisin compote
  • Slice the Lamb and arrange 5 pieces on the plate, place 4 Girolles around
  • Pour a little sauce around the Lamb and garnish with the Micro Watercress