Spiced lamb faggot with carrot purée

servings12
1 hour 20 minutes

Ingredients

Spiced lamb faggot

  • 400g of lamb mince, breast
  • 250g of lamb heart, minced
  • 200g of lamb liver, minced
  • 250g of pork belly, minced
  • 2g of coriander seeds
  • 2g of cumin seeds
  • 1 banana shallot
  • 1 garlic clove
  • 1 dash of port
  • 1 egg
  • 50g of oats
  • 50g of caul fat
  • 50g of flat-leaf parsley
  • 6 sprigs of fresh thyme, stripped
  • 8g of salt
  • 8g of pepper
  • olive oil

Carrot purée

  • 500g of carrots, peeled
  • 50g of butter
  • 10g of salt
  • 5g of white pepper

To serve

  • 50g of flaked almonds, toasted
  • 36 baby coriander leaves

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
  • 250g of carrots, peeled
  • 50g of 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
  • 250g of carrots, peeled
  • 10g of salt
  • 5g of white pepper
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
  • 400g of lamb mince, breast
  • 250g of lamb heart, minced
  • 200g of lamb liver, minced
  • 250g of pork belly, minced
5
Toast the seeds and then grind with a pestle and mortar. Add to the faggot mix along with the herbs
  • 2g of coriander seeds
  • 2g of cumin seeds
  • 50g of flat-leaf parsley
  • 6 sprigs of fresh thyme, stripped
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
  • 1 banana shallot
  • 1 garlic clove
  • 1 dash of port
  • olive oil
7
Add a liberal amount of salt and pepper, the egg and oats
  • 8g of salt
  • 8g of pepper
  • 1 egg
  • 50g of 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
  • 50g of caul fat
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
  • 50g of flaked almonds, toasted
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
  • 36 baby coriander leaves