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Roast Lamb with Mint Peas
- Steps
- Ingredients
Ingredients
Lamb Shanks
Jus
Pea and Mint Puree
Confit Garlic Cream
Pea Salsa
Lamb Backstrap
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Steps
- For the lamb shanks, heat a large frying pan over high heat. Brown shanks all over then transfer to a pressure cooker along with remaining ingredients. Cook on high for 45 minutes. Alternatively, brown shanks in a large flameproof casserole dish, add remaining ingredients along with 250ml water and bring to the boil. Cover and place in a 160C oven and cook until meat is falling off the bone, about 2 ½ - 3 hours. Remove from oven. Remove shanks from dish, reserving liquid.
- Shred meat off bones and press into an 8 x 18cm loaf tin, place weights on top and place in the fridge to chill until firm. Once firm, cut into 6 portions. Set aside in fridge.
- For the jus, place reserved cooking liquid in a saucepan and set over high heat to reduce by half, strain into a clean saucepan. Add Jus ingredients and simmer until reduced and thickened. Season to taste and set aside.
- For the pea and mint puree, heat chicken stock in a saucepan to boiling point. Cook peas until tender then remove from heat.
- Meanwhile, blanch mint leaves in boiling water until bright green. Refresh in iced water, drain and dry well.
- Sauté garlic and shallots in butter until translucent.
- Transfer peas and 125ml of stock, blanched mint, garlic and shallots and dried mint to a blender. Blend to a smooth puree, adding more stock if necessary. Season and set aside.
- For the confit garlic cream, place garlic and olive oil in a small saucepan over low heat. Cook until tender, about 10 minutes. Remove garlic and reserve oil for lamb backstrap.
- Puree garlic then add to bowl of electric mixer with crème fraiche, and lemon zest and juice and whisk until stiff peaks form. Season, transfer to a piping bag and set aside.
- For the pea salsa, combine red onion, white wine vinegar and sugar in a small saucepan and cook until onion is pink and almost tender, about 15 minutes. Transfer to a bowl to cool and add anchovies and peas. Mix well and set aside.
- Heat a water bath to 65C. Place backstrap, ½ cup reserved garlic oil, rosemary and salt into a vac bag and seal. Cook in water bath for 15 minutes.
- Place a large frypan with oil over high heat. Remove backstrap from bag and cook on each side until brown all over, about 40 seconds. Set aside to rest then cut into 6 portions.
- Remove pressed shank portions from fridge and fry in pan until browned and heated through, adding more oil if necessary.
- To serve, place a spoonful of pea puree on serving plates. Add a portion of shank and a slice of backstrap. Top with the peas salsa, dot with garlic cream and finish with jus.