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Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots

  • Main
  • medium
  • 4
  • 3 hours, plus brining time

PT3H

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1
First, make the salted wild garlic buds, as these will need to be prepared 2-3 weeks in advance. Check over the buds, make sure they are free of stalk and rinse thoroughly. Place the salt and water into a small saucepan, bring to the boil then remove from the heat and allow to cool
  • 20g of salt
  • 125g of wild garlic buds
  • 100g of water
2
Place the wild garlic buds in a sterilised jar and pour over the brine solution. Keep in a cool dark place for 2-3 weeks. If not using immediately, drain the buds from the brine, place in another sterilised jar and cover with olive oil. Keep in the fridge until needed
3
To make the sauce, heat the oil in a saucepan and add the lamb trimmings, shallots, button mushrooms and garlic
  • lamb trimmings, from the chumps
  • 2 shallots, sliced
  • 8 button mushrooms, sliced
  • 2 garlic cloves, chopped
  • 50ml of olive oil
4
Cook until golden, then pour in the Madeira and boil until reduced to a glaze. Add the red wine and reduce to a glaze again
  • 100ml of Madeira
  • 100ml of red wine
5
Add the lamb stock, simmer for 30 minutes, then pass through a fine sieve into a pan. Boil until the sauce has reduced to 200ml, season to taste and keep warm
  • 1000ml of lamb stock
  • salt
  • ground black pepper
6
Rinse the morels under cold running water to remove any grit, then pat dry with a cloth and allow to dry completely
  • 20 morels
7
Meanwhile, cook the wild garlic shoots. Heat the butter in a frying pan over a medium heat and add the wild garlic shoots, along with a few tablespoons of water. Keep turning the garlic over in the pan until the leaves are tender. Drain, season to taste and keep warm until needed
  • wild garlic, 12 shoots with roots attached
  • 40g of unsalted butter
  • salt
  • ground black pepper
8
Preheat the oven to 220°C/gas mark 6
9
To prepare the chumps of lamb, heat the 30g of olive oil in a heavy cast iron frying pan. Season the lamb and brown on the fatty side until golden. Flip over, add 15g of butter to baste and cook on the other side for 1 minute
  • 4 chumps of lamb, bones removed, approximately 225g-250g each
  • sea salt
  • ground black pepper
  • 15g of unsalted butter
  • 30g of olive oil
10
Flip the chumps back onto the skin side and place in the oven for 10-12 minutes. Remove the meat, season and allow to rest for 4-8 minutes in a warm place
  • sea salt
  • ground black pepper
11
Dry off the sweetbreads and heat the remaining oil in a large heavy-bottomed frying pan. Season the sweetbreads and add to the pan. Cook for 4-5 minutes until golden, turning often
  • 4 lamb sweetbreads, large, soaked in salted water overnight
  • sea salt
  • ground black pepper
  • 20g of olive oil
12
Add the remaining butter and turn a few times while the butter foams. Season, drain and keep warm
  • sea salt
  • ground black pepper
  • 15g of unsalted butter
13
To cook the morels, heat the oil and butter in a large frying pan until foaming. Add the morels and cook over a medium heat for 2–3 minutes, shaking the pan occasionally. Drain and season to taste
  • 25ml of olive oil
  • 15g of unsalted butter
  • salt
  • ground black pepper
14
To serve, cut the sweetbreads and rested lamb chumps in half. Place 1 slash of goat's curds across the plate, add the lamb and sweetbreads. Gently reheat the lamb jus
  • 100g of Brock Hall Farm goat's curd
15
Dress the plate with the morels, wild garlic shoots and salted buds. Add the small raw wild garlic leaves, drizzle with lamb jus and serve
  • wild garlic leaves, small, for garnish

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