Lamb in a Crisp Potato Crust, Minted Pea Puree and a Tarragon Jus
Ingredients
1 lb lamb loin trimmed
4 large baking potatoes, peeled
chopped parsley
dried breadcrumbs – white breadcrumbs, crusts removed, toasted in oven and ground
Method
Cut the potato into julienne, using a mandolin. Put the julienne in a tea cloth and squeeze out the excess water. Cover the base of the pan with sunflower oil . Sprinkle the julienne all over the base of the pan – press down the crust as it cooks. Do not use any salt or pepper at this point. Place the crispy side down on a tea towel – one side is crispy and lightly golden, the other side is undercooked. Sprinkle the potato crust all over with chopped parsley. Repeat with the second potato crust.
Cut the lamb loin in two. Season each side with salt and pepper and dip in the breadcrumbs. Place the lamb on the crust. Roll it up like a swiss roll – but keep squeezing the potato tightly around the lamb so that it sticks to it as you go. Place the lamb in a preheated oven on a cooling rack– the potato crust keeps more crispy that way. You may leave the lamb for an hour or two before you bake it. Bake in the oven at 200C for 15-20 minutes(medium) or cook to your perference. Allow to rest.
Pea Puree
Ingredients
1 lb fresh or frozen peas
1tabsp butter
1 tabsp chopped fresh peppermint
5 fl.oz/150ml cream
Method
Place cream in a saucepan. Add mint and bring to the boil. Add the peas and butter, cook for 2 minutes. Season and place in the food processor. Pass the mixture through a sieve and place in a squeezy bottle. Keep warm.
Tarragon jus
Ingredients
Half pint maderia sauce(larder)
50ml balsamic vinegar
1 tsp tomato puree
1 teaspoon brown sugar
Sprigs of fresh tarragon
Method
Heat a dry saucepan until very hot. Pour in the balsamic and then add maderia sauce, sugar, tomato puree and tarragon sprigs. Reduce and season to taste.
Presentation
Slice lamb in four. Place in centre of plate.. Garnish with sautéed spinach, pea puree and pour sauce around.
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