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http://www.lifestylefood.com.au/recipes/11900/a-celebration-of-kentish-lamb

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A Celebration Of Kentish Lamb

David Pitchford's Kent cook off dish ...

Ingredients

  • Ingredients for an individual shepherd’s pie

  • 200g (7oz) braising lamb

  • 500ml (18floz) chicken stock

  • 450g (1lb) potatoes

  • 2tbsp double cream

  • 25g (1oz) butter, melted

  • 1 egg yolk

  • Ingredients for loin of lamb on courgettes “Provencale”

  • 1 boned out loin of lamb

  • 1 shallot, finely chopped

  • 1 garlic clove, finely chopped

  • 4 italian plum tomatoes, blanched and skinned

  • 2 courgettes, diced

  • 25ml (1floz) olive oil

  • Ingredients for rump of lamb on buttered flageolet beans

  • 200g (7oz) dried flageolets beans – soaked over night in cold water.

  • 500ml (18floz) chicken stock

  • 200g (7oz) rump of lamb

  • 25ml (1floz) olive oil

  • 25g (1oz) butter

  • Ingredients for lamb’s kidney and fillet on fresh leaf spinach

  • 1 fillet of lamb, fully trimmed

  • 2 lamb’s kidneys

  • 25ml (1floz) olive oil

  • 200g (7oz) fresh leaf spinach, washed and stalks removed

  • 25g (1oz) butter

  • Ingredients for rosemary jus

  • 1 lt (1 3/4 pt) lamb stock

  • 250ml (9floz) cabernet sauvignon red wine

  • 2 sprigs fresh rosemary

Method

  • Method for an individual shepherd’s pie:

  • 1.

    Poach the lamb in the chicken stock gently for about 1 hour.

  • 2.

    Wash, peel and rewash the potatoes.

  • 3.

    Place the potatoes into a saucepan of salted water, bring to the boil and cook until tender.

  • 4.

    Drain and return to the pan over the heat to drive off the moisture.

  • 5.

    Mash well then add the double cream, melted butter and the egg yolk.

  • 6.

    When the lamb is tender remove from the stock and dice.

  • 7.

    In the meantime reduce the stock in which the meat has been cooked.

  • 8.

    Add the reduced stock to the diced meat and spoon into 4 small individual pie dishes.

  • 9.

    Using a piping bag and nozzle, pipe the potato on to the meat and glaze under a preheated grill.

  • Method for loin of lamb and courgettes:

  • 1.

    Season and pan fry the loin of lamb for 6-8 minutes and allow to rest.

  • 2.

    In the meantime, heat a frying pan until medium hot and sweat the shallot and garlic in half the olive oil.

  • 3.

    Chop the tomatoes and add to the above. Simmer, stirring occasionally, until most of the juice has evaporated.

  • 4.

    Lightly fry the courgettes in the remaining oil, drain and add to the tomato sauce.

  • 5.

    Correct the seasoning.

  • 6.

    Spoon the courgettes on to four serving plates, slice the lamb and arrange on top.

  • Method for rump of lamb on buttered flageolet beans:

  • 1.

    Soak the flageolets beans in cold water overnight.

  • 2.

    Simmer the beans in chicken stock till tender.

  • 3.

    Trim and remove the skin from the rump of lamb then season.

  • 4.

    Heat a frying pan until hot, add the olive oil and lamb and cook for 10-15 minutes until pink.

  • 5.

    Remove and rest for 5 minutes.

  • 6.

    Toss the beans in melted butter and season.

  • 7.

    Spoon the beans onto the plates and cut two slices of rump per portion on top of the beans.

  • Method for lamb’s kidney and fillet on fresh leaf spinach:

  • 1.

    Remove the fat and sinew from the fillet of lamb.

  • 2.

    Slice the kidney lengthways and remove the outside membrane.

  • 3.

    Remove the white gristle part from the centre.

  • 4.

    Season both with salt and black pepper.

  • 5.

    Heat a frying pan until hot, add the olive oil and lamb fillet and kidney and cook for 4-5 minutes, until just pink.

  • 6.

    Cook the spinach in boiling water and drain.

  • 7.

    Season and toss the spinach in butter.

  • 8.

    Plate the spinach and place the sliced fillet and one half of kidney on top.

  • Method for rosemary jus:

  • 1.

    Place the lamb stock into a saucepan and bring to the boil.

  • 2.

    Reduce the heat slightly and cook until reduced by two thirds.

  • 3.

    Add the red wine and reduce again by half.

  • 4.

    Use this stock to deglaze the cooking pans when the lamb has been cooked.

  • 5.

    Add any meat juices that have been exuded from the resting meat.

  • 6.

    Add the rosemary leaves to the sauce and gently simmer for 5 minutes.

  • 7.

    Pass the sauce through a fine strainer and correct seasoning.

  • 8.

    Spoon the jus over the plated loin, rump and kidney.

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