Lamb loin
Ingredients
Lamb Loin
Method
Preheat oven to 160 Degrees Celsius/Gas Mark 3
Prepare the lamb loin by removing trimmings; set aside trimmings for lamb jus
Portion loin into 120g and seal in a frying pan
Place loin in the oven for 8 minutes
Allow the lamb to rest
Baby Vegetables
Ingredients
X2 baby carrots
X3 baby turnips (salt baked) (50gsalt, 30g plain flour, 10ml water)
X2 tender stem broccoli
Method
Blanch the carrots and broccoli in boiling water for four minutes
Salt bake the turnips by mixing salt, plain flour and water in a bowl until you have a firm dough
Divide dough into three portions and roll the pieces out to fit around each turnip
Encase each turnip with the portioned dough
Place salt baked turnips in oven for 30 minutes temp?
Lamb jus
Ingredients
1 tbsp of vegetable oil
X 2 green cardamom pods
1/2 tsp cumin seeds
1/2 tsp black peppercorns
X 2 cinnamon sticks, broken
1 bay leaf
1 tsp garlic, chopped
1 tsp fresh ginger, chopped
1 tsp green chillies, chopped
1 banana shallot, chopped
1 tomato, chopped
150g of lamb trimmings
200ml of lamb stock
1 handful of coriander stalks
1/4 tsp cinnamon powder
Salt, to taste
Method
Heat vegetable oil in a pan
Add cardamom pods, cumin seeds, black peppercorns, cinnamon sticks, bay leaf, garlic, ginger and green chillies
Sauté for one minute, add the banana shallot and tomato and sauté for a further 2 minutes
Add the lamb trimmings, raise the heat and cook until seared
Pour in the lamb stock and bring to the boil then lower to a simmer
Add the coriander stalks and salt to taste
Simmer for 10 minutes
Remove from the heat
Add cinnamon powder and leave to infuse for 5 minutes
Strain through a fine sieve and check the seasoning
Serve Warm
Potato Crisps
Ingredients
x1 large potato
3 tbsp Oil
Salt, to taste
Pepper, to taste
Method
Peel potato
Slice potato into thin strips
Score the slices into a crisscross pattern
Rinse slices in water and pat dry
Heat oil in a pan and fry potato slices until golden
Drain on absorbent paper
Season with salt and pepper to taste
This week’s recipe is by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.
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