Lamb neck fillet with smoky mashed potatoes
Ingredients
Brined lamb neck fillets
- 4 lamb neck fillets
- 1l water
- 30g of table salt
- 1 sprig of rosemary
- 1 garlic clove
- rapeseed oil
- salt
Smoky mashed potato
- 1kg mashing potatoes
- 100g of unsalted butter
- 100ml of smoked rapeseed oil
- 100ml of milk
- salt
- pepper
Wilted greens
Equipment
- Steamer
- Mouli or potato ricer
Method
1
To make the brine, bring the water to the boil with the salt, rosemary and garlic. Once the salt has dissolved, leave to cool to fridge temperature. Place the lamb neck fillets in the brine for 1 hour, then rinse off the lamb and pat dry
- 1 garlic clove
- 1l water
- 30g of table salt
- 1 sprig of rosemary
- 4 lamb neck fillets
2
Meanwhile, peel the potatoes and rinse before placing into a steamer. Cook until they are so soft that they fall apart when you touch them
- 1kg mashing potatoes
3
Dice the butter and place in a bowl. Pass the potatoes through a mouli or potato ricer onto the butter, then mix in and season to taste. Set aside
- 100g of unsalted butter
- salt
- pepper
4
To cook the lamb neck fillets, place a heavy-based pan over a medium-high heat. Rub the lamb with a little oil and place in the pan. Caramelise on all sides until the fillets are deep all over, then cover with foil and rest for 15 minutes
- rapeseed oil
5
To finish the mash, bring the smoked oil and milk to a simmer in a saucepan. Add the mash and use a spatula to mix the potato into the mixture. Check the seasoning and adjust if necessary. Keep warm
- 100ml of milk
- 100ml of smoked rapeseed oil
7
Carve the lamb neck fillets, season with a little salt and serve with the smoked mash and wilted greens
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Lamb neck fillet with smoky mashed potatoes
