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Ribby Hall Village - Simon Ball - Rump of new season lamb

PUBLISHED: 17:05 07 July 2011 | UPDATED: 11:18 12 June 2017

Ribby Hall Village - Simon Ball - Rump of new season lamb

Ribby Hall Village - Simon Ball - Rump of new season lamb

Rump of new season lamb, French-style peas, dauphinoise potatoes, gem lettuce and crispy sweetbreads

The Restaurant at Ribby Hall Village in Wrea Green is well known for its fine dining, celebration evenings and locally sourced produce. Now it has another string to its bow - head chef Simon Ball.


Originally from Stoke-on-Trent, but now living in Cleveleys, Simon joined Bevan Middleton and The Restaurant team at the end of May. His accolades include two AA rosettes and a Michelin Bib Gourmand.


Simon has created a dish that’s available from The Restaurant - Rump of New Season Lamb, French style peas, dauphinoise potatoes, gem lettuce and crispy sweetbreads. It’s a perfect blend of seasonal flavours and a fine example of Simon’s commitment to good, quality dishes.


Ribby Hall, Ribby Road,
Wrea Green, PR4 2PR.
Tel: 01772 671 155

Rump of new season lamb, French-style peas, dauphinoise potatoes, gem lettuce and crispy sweetbreads



Ingredients


200 g rump of new season lamb

50 g fresh peas

½ gem lettuce

2 sweetbreads

20 g pancetta

50g frozen peas

3 chantenay carrots

1 leaf marjoram

2 tbsp lamb sauce

1 Portion of dauphinoise potatoes

Method


1. Season and seal lamb in oil, rendering the fat down, add a knob of butter, rosemary and garlic, bake for 7 minutes at 190ºc, rest for 10 minutes.


2. Puree defrosted peas in a food processor; add blanched fresh peas and crispy pancetta and chopped marjoram. Blanch gem lettuce for 30 seconds, glaze in pan with a knob of butter.


3. Portion sweetbreads, flour and shallow fry for 2 minutes.


4. Arrange dauphinoise potatoes, French peas and gem lettuce on the plate, reheat lamb, slice and serve with chantenay carrots and lamb sauce.


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