This striking lamb recipe from Galton Blackiston uses a water bath to ensure all the elements of the dish are perfectly cooked. To add texture, the chef completes the dish with hispi cabbage leaves, sautéed girolle mushrooms and a crispy potato galette.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Preheat the oven to 180°C/gas mark 4
Peel the potatoes and thinly slice on a mandoline. Toss the slices in the clarified butter
150g of salted butter
500g of Maris Piper potatoes
Layer the potatoes into a tray measuring 15cmx15cmx2cm, seasoning each layer with salt and a few thyme leaves. Cover with greaseproof paper and bake for 30–40 minutes
Remove the potatoes from the oven, top with a small tray and place a weight on top. Once cool, transfer to the fridge and leave to press overnight
To make the lamb sauce, heat a large pan over a high heat and caramelise the lamb trimmings. Add the chicken stock, simmer for 1 hour then pass through a fine sieve. Transfer to a clean pan and reduce to a sauce-like consistency
1l chicken stock
500g of lamb trimmings, and bones
Preheat a water bath to 88°C
To make the shallot purée, place the shallots in a vacuum bag with the salt, pepper and a generous splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 2 hours
500g of shallots, peeled
Remove the shallots from the water bath but leave it on at the same temperature. In a blender, purée the shallots with a dollop of double cream (if using), then pass through a fine sieve. Transfer to a bowl, then check the seasoning and cover tightly with cling film. Set aside until ready to serve
cream, optional, to taste
Place the artichokes in a vacuum bag with the salt, pepper and a splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 2 hours
500g of globe artichoke
Blitz the artichokes in a blender then pass through a fine sieve. Check the seasoning, transfer to a bowl and wrap tightly with cling film. Set aside until ready to serve
Preheat the water bath to 55°C
Place the lamb loins in a vacuum bag with the herbs, salt, pepper and a generous splash of rapeseed oil. Seal in a chamber sealer and cook in the water bath for 45 minutes
2 lamb loins
Once cooked, remove the lamb from the water bath and pat dry with kitchen paper
To cook the girolles, heat a small saucepan over a high heat and add the butter. Once the butter is foaming, add the girolles and cook quickly. Drain on kitchen paper
1 knob of butter
100g of girolles
Heat a frying pan over a medium high heat and add a splash of rapeseed oil. Place the loins in the hot pan fat-side down and fry until sealed and browned all over. Place on a chopping board, allow to rest for a few minutes then thinly slice lengthways down the loins
Cut the potato galette into rectangular portions and fry in a little oil until crispy and golden
Melt a little butter in a frying pan and sauté the cabbage leaves
To serve, place a leaf of cabbage in the center of the plate and top with slices of lamb. Place a spoonful each of the shallot and artichoke purées next to the lamb with a portion of the potato galette. Finish with a sprinkle of girolles
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