tmedia
Main content

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

LifestyleFOOD.com.au

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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings