Spring lamb salad by Steve Durham – Private chef and Hospitality Industry Consultant

40 minutes, Serves 4

Ingredients

• 1kg lamb neck fillet (4 evenly sized pieces, trimmed of any excess fat or sinew)
• 2 tablespoons rapeseed oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 1 teaspoon dried sage
• 1 teaspoon fresh chopped rosemary
• 1 teaspoon garlic granules
• 2 teaspoons coarse ground sea salt
• 1 teaspoon coarse ground black pepper
• 2 red chicory heads, stalks removed, leaves separated
• 80ml elderflower presse
• 20ml raspberry vinegar
• 2 little gem lettuces, cut into quarters lengthways
• 1/2 bunch flat leaf parsley, stalks removed and roughly chopped
• 80g Stilton cheese, crumbled

Method

1. Preheat your Grant Sous Vide water bath to 75C. Place the lamb neck fillets into 2 sous vide bags with 1 tablespoon of the rapeseed oil in each bag. Cook in the Grant Sous Vide water bath for 15 minutes.
2. Heat the elderflower presse in a saucepan over a medium heat until the liquid has reduced to a sticky syrup. Add the raspberry vinegar and bring the mixture to the boil. Simmer for 2 minutes then remove from the heat. Pour into a bowl and add the chicory leaves. Cover and set aside.
3. Put the lettuce quarters onto a baking tray and drizzle over a little rapeseed oil. Cook in a hot frying pan until the leaves are caramelised on the edges (you could also do this under a hot grill, with a blowtorch or on a BBQ.)
4. Mix together the cumin, coriander, smoked paprika, sage, rosemary and garlic granules. Remove the lamb from the water bath and rest, covered for 5 minutes. Season the lamb neck fillets with salt and pepper then lightly coat with the spice rub (you can keep any leftover spice rub in a sealed container.)
5. To cook the spiced lamb neck fillets, heat a frying pan to medium heat. Fry the lamb in the pan on each side until coloured. Once cooked, remove from the pan and rest on a rack, covered, whilst you prepare the salad.
6. In a large bowl, mix together the charred lettuce, parsley, Stilton, and a large spoonful of the chicory. Toss the salad until coated in the syrup (you may need to add more of the glazed chicory) and divide between 4 plates.
7. Slice the lamb fillets and serve with the salad. Spoon over a little extra of the syrup if desired.

Recipe from Steve Durham – Hospitality by Steve Durham, Private Chef & Hospitality Industry Consultant. Steve has over 25 years’ experience within the hospitality industry as a professional Chef, having worked across the UK with some of the country’s most respected Chefs, including Michelin starred Sat Bains and Raymond Blanc.

 

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