Braised shoulder of Cornish lamb “Rossini”
Ingredients
Serves 4
- 1 small boned shoulder of lamb
- 4 x 30g slices of duck foie gras, or 4 x slices of good quality pate
- Salt and pepper
- 4 x slices of broccoli
- 2 x peeled large carrots
- 25cl tempura mix
- 12 cherry tomatoes, slow cooked in a 100c oven for 4 hours with sliced garlic and thyme leaves
- 2 x large peeled king Edwards potatoes
- 100cl fresh beef stock
- 25g chopped black truffle
- 20g butter
- Olive oil
Method
- In a casserole pan large enough to accommodate the shoulder of lamb, cover with the beef stock and if necessary top up with water, place in the middle of a 100c oven with the lid on.
- Cook over night for approx 8 hours adding the tomatoes on an oiled tray for the last 4 hours, once cooked remove the lamb to cool slightly but do not refrigerate, reduce the cooking liquor over a high heat, removing the scum as it reduces, once a pouring consistence has been achieved strain through a fine mesh strainer into a clean saucepan adding the chopped truffle, keep warm.
- Break up the braised shoulder removing the excess fat and sinew and flake the meat into a bowl season with salt and pepper, roll out 3 sheets of cling film 30cm x 30cm and place the flaked lamb in the middle forming a cylinder shape, bringing the top corners down to the bottom roll up the cling film tightly by twisting the edges causing the lamb to compress and form a tight cylinder, refrigerate for 4 hours.
- Over a medium heat place a large non stick frying pan with a thin covering of olive oil, grate the potatoes through a cheese grater onto a clean dry tea towel, squeeze out the excess water and season with salt and pepper, turn up the heat under the frying pan and add the potatoes pressing down with a spoon to form a cake, once coloured toss over like a pancake and cook again till coloured, remove and cut into four, keep warm.
- The carrots need to be gently cooked in a little butter and water in a covered pan over a low heat, pass the broccoli through the tempura mix and drop in to 170c hot oil, once cooked remove and keep warm.
- Once chilled cut the rolled lamb into 4 through the cling film, remove the film and shallow pan fry in a little olive oil on both sides for 5-6 mins, fry the foie gras in the same pan.
Assemble
Warm the sauce and check for seasoning, swirl in the butter to add richness, place the grated potato cake just of centre of the serving plate, top with the lamb to the top right place the deep fried broccoli, with the cherry tomato and carrots below.
Coat the lamb with the sauce and a little served around.
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