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New season Herdwick lamb, spring vegetables and clover

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Ingredients

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Lamb ribs

Brine

Lamb jus

  • 250g of tomatoes, chopped
  • salt
  • 1.2kg lamb bones, ideally ribs, chopped into 3cm pieces
  • 500g of lamb stock
  • 250g of veal stock
  • 250g of chicken stock
  • 1/2 onion, finely diced
  • 1 carrot, finely diced
  • 1/2 leek, finely diced
  • 1 stick of celery, finely diced
  • 1 tbsp of vegetable oil
  • 150ml of white wine, boiled for 1 minute, 1 tbsp reserved
  • 5g of arrowroot
  • 1 tbsp of water

To finish the sauce

Mint oil

  • 1l water
  • 30g of salt
  • 100g of mint
  • 100g of baby spinach
  • 100g of high-quality olive oil, Ollie recommends Crete Gold
  • 100g of vegetable oil
  • 1 pinch of salt

Potato cake

Garlic oil

  • 18g of garlic, finely chopped
  • 1g of salt
  • 100g of olive oil
  • 100g of vegetable oil

White onion purée

  • 500g of white onion, sliced
  • 25g of garlic oil
  • 25g of vegetable oil
  • 5g of salt
  • 15g of garlic, peeled and sliced
  • 50g of whipping cream
  • 150g of crème fraîche
  • 5g of Chardonnay vinegar
  • 5g of lemon juice

Lamb cannons

  • 2 lamb cannons, approximately 400g each
  • 6 tbsp of garlic oil

Peas and sugar snaps

Baby turnip

Slipcote yoghurt

Lemon dressing

  • 32g of lemon juice
  • 10g of Chardonnay vinegar
  • 10g of water
  • 2g of sugar
  • 2g of salt
  • 100g of extra virgin olive oil

To serve

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Method

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1
Prepare the lamb ribs at least one day before serving. In a large container of water, whisk together all the ingredients for the brine until the salt is completely dissolved. Add the lamb belly and leave to brine for 2 hours
2
Preheat a water bath to 70°C
3
Rinse the lamb and dry thoroughly before placing in a vacuum bag. Seal and cook in the water bath for 16 hours
4
Meanwhile, make the sauce. Preheat the oven to 220°C/gas mark 7
5
Lightly season the lamb bones and roast on trays lined with baking parchment for approximately 30 minutes, until golden-brown. Meanwhile, place the tomatoes and a pinch of salt in a saucepan set over a medium heat. Cook until the tomatoes have thickened and reduced to 200g.
6
Heat the oil in a pan and lightly colour the vegetables in separate batches, one at a time. They should still be raw within, but lightly coloured on the outside. Season each batch of vegetables with a small pinch of salt
  • 1 tbsp of vegetable oil
  • 1/2 onion, cut into mirepoix
  • 1 stick of celery, cut into mirepoix
  • 1/2 leek, cut into mirepoix
  • 1 carrot, cut into mirepoix
7
In a large stock pot, combine the lamb, veal and chicken stocks and bring to the boil. Add the wine, reserving a tablespoon to one side, the reduced tomatoes, the vegetables and the roasted lamb bones. Simmer very gently for 1 hour. Pass the stock through a colander and then reduce by a quarter
  • 250g of veal stock
  • 500g of lamb stock
  • 250g of chicken stock
  • 150ml of white wine, boiled for 1 minute, 1tbsp reserved
8
In a small bowl, mix together the arrowroot and water into a slurry, then whisk into the stock and bring to the boil until thickened. Set to one side and allow to cool
  • 1 tbsp of water
  • 5g of arrowroot
9
In a separate bowl combine the reserved wine, chopped tomato, vinegar, herbs, garlic and lemon peel, then leave to marinate for 5–10 minutes. Pass through a fine sieve, making sure to squeeze as much juice out of the tomatoes as possible. Combine the tomato juice with the cooled stock. Pass the jus through a fine sieve to make sure it is as smooth as possible
10
When the lamb ribs are ready, allow to cool and refrigerate to set – this will allow for cleaner slicing
11
Cut the lamb into individual ribs, neatening off the edges and squaring up the meat. Glaze each rib in the lamb jus and reserve to one side
12
For the mint oil, bring the water to a rapid boil and add the salt. Using a large slotted spoon to assist you, blanch the herbs and baby spinach in small batches, cooking each batch for 30 seconds. As soon as each batch is done, plunge into a bath of ice water to refresh
13
Drain the blanched spinach and herbs well and place in the centre of a clean tea towel or muslin cloth. Twist the cloth to squeeze all of the liquid out of the leaves until they feel dry
14
Blend the herbs with the oils in a high-powered blender with a pinch of salt on the highest speed possible, until the oil turns bright green and the outside of the blender feels hot to the touch. Drain the oil through a sieve lined with two layers of muslin cloth, set over a bowl to catch the liquid
  • 1 pinch of salt
  • 100g of vegetable oil
  • 100g of high-quality olive oil, Ollie recommends Crete Gold
15
For the potato cake, preheat the oven to 100°C/gas mark ¼
16
Clarify the butter by gently warming it in a small saucepan until just melted. Add the thyme and infuse over a very low heat for 20 minutes. Strain through a sieve lined with muslin in order to remove all the small white particles of milk solids
  • 4g of thyme, bruised
  • 250g of unsalted butter
17
Combine the melted strained butter with the salt and use it to coat the potatoes. Line the base of a small roasting tray or perspex dish (approximately 250mm x 150mm x 65mm) with greaseproof paper, then layer the potatoes neatly on top
18
Top the potatoes with another layer of grease proof paper and place another tray or dish of the same size on top. Place a heavy weight such as a cast-iron pan on top to weigh everything down and compress the potatoes
19
Place in an oven with a tray full of boiling water on the shelf below for 90 minutes. Pierce the potatoes with a skewer to check if they are tender and cooked through. Leave the dish to cool then chill in the fridge, keeping the weight on top
20
Once the potatoes have chilled and firmed up, remove and cut into slices 2cm wide x 3cm high x 7cm across, then refrigerate until needed
21
For the garlic oil, mix together the garlic and salt, then place in a pan with the vegetable oil. Heat until the garlic very gently starts to fry, then remove from the heat. Pour into another cold pan, then add the olive oil to prevent further cooking.
  • 100g of vegetable oil
  • 18g of garlic, finely chopped
  • 1g of salt
  • 100g of olive oil
22
For the white onion purée, heat the garlic oil and vegetable oil in a saucepan. Add the onions and salt, then place the lid on the pan. Sweat for 30 minutes until softened but not coloured
  • 5g of salt
  • 500g of white onion, sliced
  • 25g of garlic oil
  • 25g of vegetable oil
23
Add the garlic, cream and crème fraîche and cook until completely reduced. Add the vinegar and lemon juice, blend the mixture until completely smooth then pass through a sieve. Place into a squeeze bottle and set aside until you’re ready to serve
  • 5g of lemon juice
  • 15g of garlic, peeled and sliced
  • 50g of whipping cream
  • 150g of créme fraiche
  • 5g of Chardonnay vinegar
24
Preheat a water bath to 63°C
25
Cut a crosshatch pattern into the fat of the lamb cannons and place in a very hot griddle to help crisp up and render the fat. Place in the fridge until cool enough to handle
26
Place each cannon into individual vacuum bags with 3 tablespoons of the garlic oil in each one. Seal and cook in the water bath for 20 minutes
  • 6 tbsp of garlic oil
27
For the peas, bring a pan of salted water to the boil. Add the peas, cook for 30 seconds then refresh in iced water. Blanch the mangetout in the same water for 30 seconds, then refresh in ice water
28
Remove the stringy fibre from the side of the sugar snaps and open them up. Stack neatly on kitchen paper to drain
29
Cut the turnip stems to 10cm and keep the tail on the bottom of the turnip. Place in a steamer, season with salt and steam for 3 minutes before refreshing in iced water
30
For the Slipcote yoghurt, mix together the yoghurt and the cheese, making sure they are thoroughly combined, and place into a squeeze bottle. If you make this in advance be sure to leave it out of the fridge to come to room temperature before serving
31
Light a barbecue and set it up for indirect cooking
32
To make the lemon dressing, mix together the lemon juice, vinegar, water sugar and salt, then use a hand blender to emulsify with the olive oil. Set aside
  • 100g of extra virgin olive oil
  • 32g of lemon juice
  • 10g of Chardonnay vinegar
  • 10g of water
  • 2g of sugar
  • 2g of salt
33
Preheat a deep-fryer to 190°C
34
Remove the cannons from the bags and pat them dry with kitchen towel. Brush each canon with garlic oil and season well with salt
35
Colour the cannons all over in a searing hot pan then place on a barbecue over an indirect heat for approximately 5 minutes to add a smoky flavour. Rub them with bruised rosemary and rest well
36
Colour the glazed lamb ribs on all sides in a hot frying pan, brushing with some more of the lamb jus to glaze. Place under a hot grill until the glaze turns sticky and glossy
37
Deep-fry the potato cakes until crispy and lightly golden. Drain the potato cakes on kitchen paper and season lightly with salt
38
Slice each rested cannon of lamb into 4 equal pieces
39
Squeeze 1 tablespoon of Slipcote yoghurt onto the top left of the plate and 2 tablespoons of onion purée onto the bottom of the plate. Place 1 potato cake on the left and top with a turnip half
40
Place the lamb canon in the middle of the plate and a glazed lamb rib on the bottom. Sprinkle the onion purée with the dried clover
  • dried clover
41
Dress the pink purslane and peashoots lightly in the lemon dressing then scatter over and around the plate, creating height and volume
42
Warm 360ml of the jus in a pan and add 120ml of the mint oil, stirring gently to split the mint oil through the sauce. Spoon onto the plates. Place the peas and sugar snaps on the top of the plate next to the Slipcote yoghurt and serve
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New season Herdwick lamb, spring vegetables and clover

 
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