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

4
5 hours

Ingredients

Lamb ribs

  • 200g of lamb ribs, 4-bone
  • 2% salt

Lamb shoulder

  • 400g of lamb shoulder
  • 65g of carrots
  • 65g of celery
  • 65g of onion
  • 500g of lamb stock
  • fresh rosemary
  • fresh thyme
  • 50g of clarified butter

Lamb loin

  • 120g of lamb loin
  • 50g of clarified butter

Nettle purée

  • 200g of nettles, cleaned
  • 50g of potatoes, cut into cubes
  • 30ml of cream
  • nutmeg
  • salt
  • freshly ground black pepper

Salsify cream

  • 200g of salsify root, washed and peeled
  • 500ml of cream

Fried salsify

  • 200g of salsify root, washed and peeled
  • oil, for frying

Salsify chips

  • 100g of salsify root
  • flaky sea salt

Cherry gel

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

Tarragon mayonaise

  • 20g of mustard
  • 50g of egg yolk
  • 5g of white wine vinegar
  • 400g of rapeseed oil
  • 100ml of olive oil
  • fresh tarragon

Method

1
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
  • 2% salt
  • 200g of lamb ribs, 4-bone
2
Preheat a water bath to 65°C
3
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
4
Preheat the oven to 140°C/gas mark 1
5
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
  • 400g of lamb shoulder
  • 65g of carrots
  • 65g of celery
  • 65g of onion
  • 500g of lamb stock
  • fresh rosemary
  • fresh thyme
6
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
7
Preheat a water bath to 68°C
8
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
  • 120g of lamb loin
9
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
10
Preheat a steam oven to 100°C
11
Place the potatoes in a vacuum bag and steam in the oven for 50 minutes
  • 50g of potatoes, cut into cubes
12
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
  • 30ml of cream
  • nutmeg, to taste
  • salt, to taste
  • freshly ground black pepper
13
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
  • 500ml of cream
  • 200g of salsify root, washed and peeled
14
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
15
Preheat a deep-fryer to 180°C
  • oil, for frying
16
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
  • 200g of salsify root, washed and peeled
17
Preheat the deep-fryer to 140°C
18
To make the salsify chips, cut the salsify into thin slices using a mandoline or electric slicer
  • 100g of salsify root
19
Deep-fry until crisp and golden then drain on kitchen paper. Season with sea salt
  • flaky sea salt
20
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
21
Allow to cool, then blend with a hand blender until you obtain a smooth gel. Refrigerate until ready to serve
22
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
  • fresh tarragon
  • 100ml of olive oil
23
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
24
Heat the clarified butter in a medium pan and fry the lamb shoulder until caramelised all over. Keep warm
  • 50g of clarified butter
25
In a separate pan, fry the lamb loin in clarified butter until caramelised
  • 50g of clarified butter
26
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
27
Spoon over the lamb sauce and dot around the cherry purée. Place the lamb ribs on separate plates with the tarragon mayonnaise