Quality Standard Mark Scheme UK Ambassador

2 Feb 2017

To celebrate my new position with the QSM scheme, I will be posting my favourite Lamb and Beef recipes - why not try them for yourself with QSM meat. To begin, here is my Pan-fried Loin of Pea Shell Farm Lamb, served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables, Redcurrant Jus.

I am delighted to be appointed as the UK Ambassador for the Quality Standard Mark Scheme. The QSM scheme guarantees the quality of the beef and lamb I serve at Stoke Park and gives me the reassurance I need that everybody in my beef and lamb supply chain, from the farm through to my catering butcher, is applying the same thoroughness when caring for and handling the product I’ll ultimately be serving in our restaurants and to our guests.

To celebrate my new position with the QSM scheme, I will be posting my favourite Lamb and Beef recipes - why not try them for yourself with QSM meat. To begin, here is my Pan-fried Loin of Pea Shell Farm Lamb, served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables, Redcurrant Jus.

Ingredients (Serves 4)

  • 2 x 300g Lamb Loins
  • 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

Method

Shepherd’s Pie

  1. 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.
  2. Grease a small Tian ring, half fill each ring with your Lamb mixture.
  3. Pipe the Mash Potato on top and garnish with a sprig of Thyme.
  4. Place in a medium hot oven for ten minutes until the Mashed Potato is a golden brown.

Roasted Root Vegetables

  1. Peel all of the Vegetables and cut each Vegetable into different shapes. Blanch separately in boiling water.
  2. Roast all of the Vegetables in a little Olive Oil and Butter with Garlic Cloves and sprigs of Rosemary.

Lamb

  1. Season the Lamb and seal in a hot pan with a little Olive Oil.
  2. Place in a warm oven for approximately 5 minutes or until the Lamb is cooked to your required taste.

To Serve

  1. Place the Shepherd’s Pie at the top of the plate, carefully removing the Tian ring.
  2. Place a selection of the Roasted Vegetables at the bottom of the plate.
  3. Slice each Lamb Loin into twelve pieces.
  4. Place six pieces of Lamb Loin on top of the Root Vegetables.
  5. Warm the Red Currants up in the Lamb sauce.
  6. Once warm, place on top of the Lamb Loin.
  7. Pour a little sauce around the Lamb and Shepherd’s Pie and serve.