Lambing it up with pot roast
Pot roast loin of lamb
This week’s What’s Cooking {http://www.bridgehouse.com|with The Bridge House Hotel’s Award winning chef Paddy Kennedy|alt text}. Read it first every week in the Offaly Express.
Pot roast loin of lamb with shallot, garlic and reform sauce
INGREDIENTS - 4 PORTIONS
2 Loins of Lamb
4 Small potatoes
4 Shallots
4 Cloves of garlic
4 Cherry Tomatoes
1 Sprig of thyme
Root vegetables for trivet (Carrots, celery, onion)
Oil and for cooking
SAUCE
100 ml Meat Glaze
100 ml Port
6 Mushrooms
20g Julienne beetroot
20g Julienne pickled tongue
1 Egg white poached and cut in julienne
20g Julienne Truffle
METHOD
Seal the loin of lamb in a hot pan, season and place on a bed of roots and herbs, coat generously with butter or oil, cover with a lid and cook in oven.
Turn the potatoes and peel shallots
Place shallot, garlic and potatoes into dish with lamb add tomato after 30 minutes
Cook 15 mins per 500g and 15 minutes over
Place sprig of thyme into fat fryer for 10 seconds remove and place on kitchen paper
Allow meat to rest after cooking for ten minutes
To finish sauce reduce the port to one third and add meat glaze and correct consistency. Whisk in some cold diced butter if desired (Monte au beurre) add all of garnish
Pour one portion of sauce onto each plate and place chateau potato, shallot, garlic and tomato around outside of plate and place sprig of thyme into potato
Carve Lamb neatly and place in centre of plate, fig 1
Braised shoulder of Lamb Hot Pot served with a side of creamed Leeks
Ingredients
1 Shoulder of Lamb (approx. 1 kg) Trimmed and cut in chunks
1 Onion peeled and diced
2 Celery sticks trimmed and diced
2 Carrots peeled and diced
1 Leek trimmed and diced
1 Bulb garlic chopped
1 Bouquet garni
1 Tbsp. tomato puree
1 750 ml bottle white wine
600 ml Chicken stock
600ml Veal stock
20 White peppercorns
Sea salt and mill pepper
Olive oil and clarified butter
Potatoes for topping (3 large)
Method
Season the Lamb chunks and seal in a hot pan until, remove from pan and place on a tray.
Add a little more oil to the pan and sauté the carrot, celery, onion, leek and garlic
Add the tomato puree and cook for two minutes
Add wine to de-glaze the pan
Add stock, bouquet garni and some peppercorns
Bring to the boil and skim
Return lamb to pot and simmer for 2-2.5 hours, allow to cool in the liquor
Boil the potatoes in water and peel and slice when hot, place on a tray to cool
Drain lamb and reduce liquor to correct the consistency
Divide the lamb into four dishes and neatly arrange the potatoes on top
Brush with melted butter and Place in hot oven to heat and brown potatoes
Serve as in picture
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Weather for Tullamore
Wednesday 22 May 2013
Today
Sunny spells
Temperature: 3 C to 12 C
Wind Speed: 22 mph
Wind direction: North west
Tomorrow
Light showers
Temperature: 3 C to 8 C
Wind Speed: 21 mph
Wind direction: North west
