Pan-fried Loin of Pea Shell Farm Lamb
Served with a Mini Shepherd Pie, Rosemary and Garlic Roasted Root Vegetables, Redcurrant Jus
For more information and photos from Chris, please click here
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
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
(Roasted Root Vegetables)
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 Shepherd’s Pie and serve.