Spiced lamb faggot with carrot purée

The humble faggot is Britain's answer to the meatball. Josh Eggleton's faggot recipe is packed with lamb (heart, liver and breast) as well as pork belly and is accompanied by a wonderful carrot purée, which adds colour and sweetness to the dish. Serve this lamb faggot with a red wine jus or rich gravy.

First published in 2015
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Ingredients

Metric

Imperial

Spiced lamb faggot

Carrot purée

To serve

Equipment

  • Liquidiser
  • Spice grinder

Method

1
For the carrot purée, chop half the carrot finely. Place a pan over a low-medium heat and add the butter. Once foaming, add the finely chopped carrot and leave to sweat down in the butter
2
Juice the remainder of the carrots and add to the pan with the salt and pepper. Simmer slowly until the carrots are cooked all the way through, then blend in a liquidiser. Store until ready to serve
3
Preheat the oven to 170°C/gas mark 3
4
For the faggots, mix the breast, heart, liver and pork belly together until well combined
5
Toast the seeds and then grind with a pestle and mortar. Add to the faggot mix along with the herbs
6
Dice the shallot and mince the garlic. Place a pan over a low-medium heat and add oil. Once hot, add the shallot and garlic and leave to sweat down. Once soft, but not coloured, de-glaze with Port and cook until reduced to a syrup. Then, add to the faggot mix
7
Add a liberal amount of salt and pepper, the egg and oats
8
Make a very small patty out of the mix and cook in a frying pan. Check the seasoning, adding more salt and pepper if needed
9
Roll the faggots into 12 evenly sized balls and set aside while you prepare the caul fat
10
Rinse the caul fat in cold water and lay out on a board. Place a rolled faggot in the centre of the caul fat, wrap until totally sealed then cut away with a knife. Shape into a nice ball then repeat to make 12 faggots
11
Heat some oil in a frying pan over a low-medium heat. Once hot, colour each side of the faggots, ensuring the pan is not too hot - as this may cause them to split. Set aside in the fridge for at least 10 minutes
12
Pre-heat the oven to 180˚C/gas mark 4. Before serving, reheat the faggots in the oven for 10 minutes, warm the carrot purée in a pan over a low heat
13
Toast the almonds in a pan until lightly golden, add a spoonful of hot carrot purée to each plate and top with a faggot, toasted almonds and some baby coriander leaves. Serve immediately
First published in 2015
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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