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Herb crusted lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

Herb crusted Welsh Lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

Herb crusted lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

  • Main
  • medium
  • 4
  • 24 hours, including marinating, setting and sous vide time

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1
To begin, rub the lamb neck fillets with the salt, rosemary, garlic and liquorice root and marinate for 12 hours in the fridge
  • 30g of rock salt
  • 1 sprig of rosemary, leaves picked and roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 1 liquorice root, smashed with a meat hammer
  • 2 lamb neck fillets
2
After 12 hours, preheat a water bath to 75°C. Brush the excess marinade from the lamb necks and vacuum seal them with the lamb fat. Place in the water bath for 10 hours, then remove from the water and reduce the heat to 57°C. Vacuum seal the lamb chumps and place in the water bath for 40 minutes
  • 100g of lamb fat
  • 2 lamb chumps, each weighing 200g
3
To make the lamb sauce, heat the oil in a wide-based saucepan over a high heat. When the pan is hot, add the lamb trimmings and fry until browned on all sides. Do not stir too much during the process or the pan will lose its heat
  • 2 tbsp of vegetable oil
  • 1000g of lamb trimmings, cut into 1 inch pieces
4
Remove the lamb from the pan and add the vegetables. Fry until evenly coloured but not burnt. Return the lamb to the pan and add the rosemary, garlic and stocks
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 200g of button mushrooms, roughly chopped
  • 1 garlic bulb, cut in half
  • 1 sprig of rosemary
  • 1000ml of lamb stock, or chicken stock
  • 500ml of veal stock
5
Cook for 30 minutes over a medium heat, skimming away any impurities that rise to the surface. Strain through a fine sieve and return to a small, clean pan. Reduce until a thin sauce consistency is achieved, skimming when necessary. Season to taste and chill over iced-water until ready to use
  • salt
  • pepper
6
Preheat the oven to 165°C/gas mark 3. Line a deep baking tray with silicone paper
7
To make the pomme Anna, peel and thinly slice the potatoes on a mandoline. Place the sliced potatoes in a colander and toss with a large pinch of salt. Leave to stand for 10 minutes
  • 1.5kg Maris Piper potatoes
  • salt
8
Meanwhile, add the lamb fat to a pan and heat gently to melt. Evenly spread one layer of potato slices in the lined baking tray. Brush with melted lamb fat, then repeat this process until it is 15 layers deep. Bake in the oven for 30-40 minutes until golden brown on top and a knife goes easily through the potato
  • 150g of lamb fat
9
Remove the tray from the oven and top with a sheet of baking parchment. Place a tray slightly smaller than the baking tray on top and evenly distribute weights on top. Leave to cool to room temperature and then transfer to the fridge to set - this will take approximately 3 hours
10
To make the herb crumb, simply blend all of the ingredients in a food processor until you achieve a fine, green crumb. Set aside until required
  • 6g of thyme leaves
  • 3g of garlic, finely grated
  • 75g of curly parsley
  • 300g of breadcrumbs, dry
  • 30g of pomace oil
  • 10g of salt
11
For the confit fennel and capers, remove the core from the fennel and cut into slices. Finely chop the fennel fronds and reserve until required
  • 2 fennel bulbs
  • fennel fronds
12
Place the sliced fennel in a pan and add enough olive oil to cover. Place on the hob over a low heat for approximately 15-20 minutes, or until soft. Drain the oil and return the pan to a medium heat, cooking until the fennel is lightly caramelised. Stir in the capers and lemon juice and finish with the chopped fennel fronds
  • 40g of capers
  • 20ml of lemon juice
  • olive oil, enough to cover the fennel
13
When completely cold and set, cut the pomme Anna into portion sized chunks. Add a dash of oil to a pan over a medium heat and fry until golden brown and crispy. Meanwhile, gently reheat the lamb sauce
  • oil
14
To finish the dish, preheat a frying pan until hot. Remove the cooked lamb chumps from the vac pac bag, dry on kitchen towel then briefly sear on all sides. Remove from the pan and brush the fat of the lamb with the mustard
  • 30g of Dijon mustard
15
Sprinkle the herb crumb generously over the mustard. Add a mound of the fennel and capers to each plate and a piece of the pomme Anna. Carve the lamb neck and chump, place a portion onto each plate and garnish each dish with a good pinch of fennel pollen and a few sprigs of fennel cress. Spoon over some lamb sauce and serve immediately
  • 1g of fennel pollen, 'spice of angels'
  • fennel cress

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Herb crusted lamb chump, liquorice confit lamb neck, caramelised fennel, capers and ‘spice of angels’

 
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