Trio of lamb with nettle purée, cherry gel and salsify crisps

  • Main
  • medium
  • 4
  • 5 hours, plus 48 hours marinating and sous vide cooking



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Lamb ribs

Lamb shoulder

Lamb loin

Nettle purée

Salsify cream

Fried salsify

Salsify chips

Cherry gel

  • 500g of cherries, washed and pitted
  • 3g of agar agar

Tarragon mayonaise

Begin by marinating the lamb ribs. Rub the ribs all over with the salt and place in a vacuum bag. Store in the fridge for 48 hours to marinate
Preheat a water bath to 65°C
Wash the salt from the ribs and place them into a fresh vacuum bag. Seal in a chamber sealer and cook in the water bath for 24 hours
Preheat the oven to 140°C/gas mark 1
To prepare the lamb shoulder, heat a medium pan over a high heat and lightly brown the lamb. In a separate pan, lightly brown the vegetables, then transfer to the pan with the meat. Add the stock and fresh herbs and cook in the oven for 4 hours
Once cooked, remove the shoulder and cut into 4 portions, about 4x4cm in size. Pass the lamb sauce through a fine sieve into a clean pan and reduce to a sauce-like consistency. Keep warm until ready to serve
Preheat a water bath to 68°C
For the lamb loin, place the loin in a vacuum bag and seal in a chamber sealer. Cook for 7 minutes in the water bath, then allow to stand for about 10 minutes
For the nettle purée, blanch the nettles in boiling salted water then refresh in iced water. Place in a blender, blitz to a fine purée then pass through a fine sieve
  • 200g of nettles, cleaned
Preheat a steam oven to 100°C
Place the potatoes in a vacuum bag and steam in the oven for 50 minutes
Pass the potatoes through a sieve then place in a food mixer. Mix the potatoes and nettles until well combined then add the cream, nutmeg, salt and pepper. Store in the fridge until ready to serve
To make the salsify cream, bring the cream to the boil in a pan and add the salsify. Simmer until cooked through then drain, reserving the cream
Blitz the salsify in a blender, adding the cream little by little until you obtain a smooth consistency. Season with salt and transfer to a squeezy bottle
Preheat a deep-fryer to 180°C
  • oil, for frying
To make the fried salsify, cut the salsify into 10cm long cylinders. Fry in the deep-fryer until golden brown. Season with sea salt and set aside until ready to serve
Preheat the deep-fryer to 140°C
To make the salsify chips, cut the salsify into thin slices using a mandoline or electric slicer
Deep-fry until crisp and golden then drain on kitchen paper. Season with sea salt
For the cherry gel, blitz the cherries in a blender then pass through a fine sieve. Place the cherry juice in a small pan and reduce by half. Add the agar agar and mix until fully combined
  • 3g of agar agar
  • 500g of cherries, washed and pitted
Allow to cool, then blend with a hand blender until you obtain a smooth gel. Refrigerate until ready to serve
To make the mayonnaise, first make the tarragon oil. Heat the olive oil in a saucepan over a low heat for 2 minutes. Place the tarragon inside a sterilised bottle and using a funnel, pour over the warmed olive oil and seal immediately
Blend the mustard and egg yolks with a hand blender, add the vinegar and slowly emulsify the oil until you obtain the correct consistency. Season with salt and pepper
  • 400g of rapeseed oil
  • 20g of mustard
  • 50g of egg yolk
  • 5g of white wine vinegar
Heat the clarified butter in a medium pan and fry the lamb shoulder until caramelised all over. Keep warm
  • 50g of clarified butter
In a separate pan, fry the lamb loin in clarified butter until caramelised
  • 50g of clarified butter
To serve, swipe the nettle purée on a serving plate and top with the fried salsify, salsify cream and salsify crisps. Place a portion of lamb loin and a piece of shoulder on one side
Spoon over the lamb sauce and dot around the cherry purée. Place the lamb ribs on separate plates with the tarragon mayonnaise
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