RECIPES

Yorkshire Dales Lamb cutlet, sticky Bon Bon, carrot anise puree, Feves, courgette, potato terrine

Yorkshire Dales Lamb cutlet, sticky Bon Bon, carrot anise puree, Feves, courgette, potato terrine

 
Serves 12 people
 
Ingredients:
 
3 x 4 bone racks of lamb French trimmed by your butcher to cook whole to carve into the lamb cutlets for serving, ideally marinated overnight with some olive oil, fresh thyme, rosemary and chopped slivers of garlic (4 cloves). Leave overnight in the fridge covered in cling film on a low shelf. 
 
To cook the racks of lamb Heat a non stick frying pan and place the seasoned lamb into the pan after draining off any excess oil.  Color the lamb well on both sides and place in the oven at 180°C for approx. 12 minutes.  Remove and allow to rest for 6 minutes before carving and rest a sheet of tin foil over the rack to keep it warm whilst resting the meat.
 
 Sticky braised Yorkshire Dales Lamb
 
This recipes makes enough Shoulder for Approximately 12 people as part of the lamb dish so any let over lamb can be easily frozen to use again for another meal
  • 1 Lamb Shoulder boned (Approx 800 g in weight)
  • 100 g peeled and chopped celeriac
  • 100 g peeled and chopped carrots
  • 100 g peeled and chopped onions
  • 40 g tomato puree
  • 500 ml  red wine
  • 3 bay leaves
  • 3 sticks of rosemary
  • 3 large sprigs of thyme
  • 5 cloves of peeled crushed garlic, Rapeseed oil for cooking
  • Salt and pepper to season
 
Method
 
Firstly trim any excess fat and Sinew from the lamb and any tough fibres and. place the roll in a roasting tray.
 
Fry the vegetables with the fresh herbs. Once they have a little colour add the tomato puree and cook out for another minute then de glaze the pan with the red wine and   add 600 ml of cold lamb stock and pour the mix over the tin foil roll.
 
Place a final tight lid of tin foil over the lamb whilst it cooks in the oven for 1- 1 ½ hours.

Once cooked remove from the tray and allow to cool, pull the lamb meat (Like Pulled pork style) whilst reducing the pan juices to add back to the lamb meat to create a sticky lamb mixture.
 
Allow to cool and fashion into the sausage shape using Cling Film.
 
Allow to cool and then slice and re heat to order with the sticky excess sauce ready to pour over.
 
Yorkshire Dales Lamb Bon Bon
 
4 Shanks of Lamb
  • 4 Yorkshire Lamb Shanks (Approximatley 1kg in weight)
  • 100 g peeled and chopped celeriac
  • 100 g peeled and chopped carrots
  • 100 g peeled and chopped onions
  • 40 g tomato puree
  • 500 ml  red wine
  • 3 bay leaves
  • 3 sticks of rosemary
  • 3 large sprigs of thyme
  • 5 cloves of peeled crushed garlic
  • Rapeseed oil for cooking
  • Salt and pepper to season
 
Method
 
Firstly, trim any excess fat and Sinew from the lamb shanks and any tough fibres Pan fry the shanks in a little vegetable oil to give the meat some colour then cover in a deep dish or Pyrex pot with a lid or even a slow cooker the following ingredients.
 
Fry the vegetables with the fresh herbs. Once they have a little colour add the tomato puree and cook out for another minute then de glaze the pan with the red wine and   add 600 ml of cold lamb stock and pour the mix over the tin foil roll.
 
Place a final tight lid of tin foil over the lamb whilst it cooks in the oven for 1- 1 ½ hours until the meat is soft and the knife when pressed against the shank comes easily away from the bones. The meat is then allowed to cool and then flaked simply off the bones reducing the lamb juices left in a pan to create a sticky lamb shank gravy (this must be well reduced) now take the lamb shank fleakes of meat and mix ewith the sticky lamb sauce to create a lamb shank sticky meat you can roll into 12 bon bon shapes (freeze any excess mixture as required )
 
Allow the bon bon shapes to cool and then roll the bon bon shapes in seasoned flour then beaten egg and panko bread crumbs to create a bon bon with a crispy coating.
 
Deep fry to order to serve with the cooked carved lamb cutlet and the sticky slice of lamb shoulder alongside the terrine and the vegetables..
 
Terrine of Potatoes serves 12 Potato slices of terrine
  • 1 block of butter
  • 12 sprigs of thyme leaves leaves removed and finely chopped and stalks disguarded
  • 10 red waxy potatoes peeled and any eyes removed
Method
Melt the butter until soft peel the potatoes then thinly slice the potatoes on a mandolin slicer
 
Place the first layer of the potatoes into a greased Hovis bread tin or another terrine mould shape
 
Now layer up the remainder of the peeled potatoes- in between each layer sprinkle some of the fresh thyme and sea salt and brush a layer of melted butter between each layer to build up the terrine shape. The thyme leaves and a light seasoning of salt and pepper will give the potato a lovely subtle flavour.
 
Finish the dish with a little more melted butter on the top and bake at 180⁰c for 30-40 minutes until cooked. Remove from the oven allow to cool and ideally press with a greaseproof paper over the top and a heavy weight to press down the layers and allow to cool then frigerate overnight if possible this means they are easy to remove and slice and hold there shape better when reheated for serving.
 
Serving vegetables
 
Carrot anise Puree
  • 10 small carrots well washed and topped and tailed and peeled and cut into rounds
  • 6 large star shape whole anise
  • Milk to cover the vegetable to cook in milk
 
To make the Carrot anise puree simply the carrots and milk with the star anise inside and they will cook slolwly for 10 mins approx.. then remove the 6 star anise out of the mix and disgusrd as that lovely flavour is not inside the carrots then drain off the milk and puree in a blender with some melted butter approximaltey ¼ of a block and season with salt and a little nutmeg.
 
Alternatively you can easily make this in a Thermo mix if you are lucky enough to have one!
 
This mixture is smooth and silky in texture and will add a lovely rich element to the dis and exciting colour.
 
Reheat to serve.
 
Feves
 
Approximately 1 kg for 12 people of bread beans to pod from their shells.
 
Simply pod your fresh broad beans and blanch for 1 min in boiling salted water then refresh in iced water and pod the leathery shell off the bread bean by popping them out gently.
 
Courgette
 
6 thinly sliced long ways courgettes
 
Slice the courgette thinly on a mandolin and char grill in a little local rapeseed oil and season lightly with salt and pepper before sering
 
Feves-
 
Gravy
 
Using the excess gravy made from reducing the Lamb Shank sauce and the Lamb Shoulder sauce they cooked in add 2 large shallots peeled and finely chopped a nd cook sweated off without colour in a pan then add ½ bottle of red cooking wine today we are using Fleurie.
 
Reduce this down to very little left and add the sieved sauces from the two slow cooked meats..
 
Bring this to the boil skimming off any of the Cappuccino style scum that rises to the top all the time this will help to keep you stock clear and free from impurities.
 
This may be thickened with a beurre manie (Flour and butter paste that can be whisked in at the end of cooking if the g Reduce this down until it has formed a sticky sauce and add a little recurrent jelly to sweeten and a sprinkle of salt to finally check the seasoning before serving around your lamb dish gravy needs thickening)
 
Next season the gravy before serving in a gravy boat.
 
To bring the dish together:
 
Remove the racks from the oven and allow to rest before carving and serving one pink cutlet on each plate propped up against the slice of heated potato terrine
 
Add the lamb bon bon and then sprinkle podded feves around the plate with the swirl of carrot anise puree on the bed of the plate and then drizzle the sticky lamb sauce around.
 
To assemble the dish:
 
Heat up the other ingredients by placing them in the oven for 10 minutes and warm the sauce over a low heat.
 
Place the lamb and on top of a portion of the potato.  Balance the warm red onion marmalade on top of the lamb and spoon some jus around the edge of the plate. Serve with the roasted roots.
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