End of Spring Time Recipe from Head Chef Darren Appleby...

Tue 13 May 2014

End of Spring Time Recipe from Head Chef Darren Appleby...

 

Local lamb served two ways with dauphineoise potatoes, herb crust and purple sprouting broccoli

Ingredients x 4 people:

8 bone rack of lamb French trimmed
1kg Middle neck of lamb
Garlic (4 cloves)
Carrots (2)
Celery (3)
Rosemary (3 sprigs)
Purple sprouting broccoli (8 flowers)
1kg Potato
400ml double Cream
Bunch Parsley
125g Butter
300g Bread crumbs
Red wine
Mint

Method:
Braised middle neck - best prepared the day before -    

Cover the neck of lamb with half water, half red wine, 2 carrots, 3 celery sticks, 4 cloves of garlic and 2 sprigs of rosemary bring to the boil then place foil over the top and place in the oven at 150 degrees for 2-3 hours.

Once cooked and meat coming away from the bone easily, pick all the meat off the bone and dice the braised vegetables. Mix together well add a little of the cooking liquor and check seasoning. Cool down the meat then spoon on to cling film and roll into a long sausage shape and set in the fridge.

Strain the cooking liquor and reduce by around ¾ for your gravy.

Dauphinoise potato -    

Infuse your cream with garlic, rosemary, salt and pepper boil and set aside for 20 mins.

Peel and very thinly slice the potatoes then put in a bowl and strain the cream over them mixing until all the potatoes have a nice glaze of cream on them.

Lay some grease proof paper in a tray and then lay the potatoes just overlapping each other, season every 3 layers and do about 10 layers, then pour over any excess cream.

Cover the top with grease proof paper and place in the oven at 160c for 1 – 1 ½  until cooked and then 15 minutes before it’s cooked take the grease proof paper off to glaze the top.

Put aside to cool then cut in to portions.

Herb crust-

Take ½ a bunch of parsley and ½ a bunch of mint and blitz with the breadcrumbs until it goes dry and crumbles.

Melt 125g butter and knead in with the breadcrumb mix, add salt and pepper and lay in-between two sheets of greaseproof paper and roll about 5mm all around and set in the fridge. 

Confit garlic-

Place 8 cloves of garlic, 1 bay leaf and thyme in some luke warm oil and simmer for 10-15 mins.

To finish-

Season the French trimmed rack of lamb sear in a pan and roast in the oven at 170c for 10-15 mins depending on size finish with a little thyme and butter.

Rest for 10 mins, slice on to the plate last 

Drop the broccoli into boiling salted water for 1 or 2 mins, butter and keep warm

Slice the middle neck of lamb and heat with the potatoes on a buttered tray 10 mins in the oven

Warm the crust through the oven and serve 

Now time to enjoy this delicious dish!


 
   



 

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