Braised Morecambe Bay Salt Marsh Lamb shoulder, Jersey Royal fondant, pea, broad bean and horseradish chantilly
PUBLISHED: 15:34 15 October 2015 | UPDATED: 15:34 15 October 2015
Boyd Macintosh, Head Chef at the Shaw Hill Golf Resort abd Spa Hotel shares his favourite recipe
To marinade the meat.
• 1k Saltmarsh Lamb shoulder, diced
• Mint, Chives, Coriander, Small handful of each finely chopped
• 1/2 tsp Crushed fennel seed
• 1tsp Mint sauce
• 1tsp Marmite
• Black pepper
To finish the meat.
• Serrano Ham
• 1/2 Onion, Finely diced
• 2 cloves garlic, Grated
• 100g Butter
Jersey Royal fondants.
Garden peas & Broad beans
1. Take all the marinade ingredients and mix well until all the meat has an even covering, Marinate overnight
2. For the braising liquor, roughly chop the onion (including skin), carrot and garlic. Start to sweat down on a gentle heat. Add the Lamb, turn up the heat and start to colour the meat. Once coloured mix in the tomato puree and start cook out. Cover with the chicken stock and simmer for approx. three hours, stirring and skimming occasionally.
3. Once the meat is soft, pass through a colander, keeping the liquor, return the liquor to the heat and leave to gently reduce.
4. Take the meat and separate, discard all the veg and begin to shred the Lamb. Gently fry the diced onion, add the butter, garlic and confit for 10-15 minutes until soft. Take off the heat and add the herbs, mix this with the shredded lamb until the mix begins to bind. Season to taste.
5. Lay a sheet of cling film on the work bench, lay your Serrano ham in strips across overlapping each piece. Place the Lamb mix across the bottom of the ham, lifting only the Clingfilm, role the Serrano around the lamb mix making a cylinder shape, pull tightly with the cling film to compress the mix and make an even shape. Tie the ends and leave to set in the fridge.
6. For the fondant, lengthways, take a thin slice off the top and bottom of the jersey royal, making a flat even surface on the potato. For each portion you want approx. a 10g slice of butter. Using a frying pan, heavily season the base of the pan with salt and pepper. Lay each potato on top of the butter then in the pan, add enough chicken stock or water to cover half way up the potato. Gently bring to simmer and leave until all the liquor has reduced and the potato base has a golden colour. Turn over and repeat until the potato has an even colour and is cooked through.
7. For the Chantilly, whip the double cream to soft peak, mix in the creamed horseradish to taste along with the chopped chives and seasoning.
8. To finish, once the meat is set, slice into even portions, fry the top and bottom of the cylinder and warm through in the oven until the Serrano is crispy.
9. To warm and season the peas. In a hot sauce pan add a knob of butter and wait until it begins to froth golden, add the peas, broad beans, fresh mint and seasoning.