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Welsh Lamb with broad beans, turnip and tarragon

Welsh Lamb with broad beans, turnip and tarragon

Ingredients

Tarragon Mayonnaise

  • 60g egg yolk
  • 120g eggs – whole
  • 5g salt
  • 20g English mustard
  • 100g vinegar base (see recipe)
  • 6g gelatine (gold leaf)
  • 300g vegetable oil
  • 50g olive oil
  • 25g tarragon

Turnip Purée

  • 1kg turnips (peeled)
  • 500g milk
  • 100g cream
  • 100g butter

Broad Beans

  • 120g fresh broad beans, outer skins removed
  • 20g butter
  • 1tspn chopped thyme
  • 10ml water
  • 1 clove garlic, chopped

Cumin Sauce

  • 200g lamb trimmings
  • 1tspn cumin seeds
  • 2tsp cumin seeds
  • 1 tsp smoked paprika
  • 2 sprigs tarragon
  • 1 onion, sliced
  • 1 stick celery, sliced
  • 200ml Madeira
  • 1litre lamb stock (see recipe)
  • ½ litre chicken stock
  • 100ml lamb fat

Lamb

  • 400g lamb loin
  • 4 x 50g lamb breasts
  • Sprig rosemary
  • 200g rendered lamb fat

Other Ingredients

  • 20g lamb fat
  • Salt
  • Olive oil
  • Turnip
  • Nasturtium leaves

Vinegar Base

  • 400g shallots, roughly chopped
  • 10g peppercorns
  • 500g white wine vinegar
  • 2 bunches tarragon, roughly chopped

Method

Tarragon Mayonnaise

  1. Heat the tarragon base and add the gelatine and set aside.
  2. In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
  3. Gradually add the base/gelatine mixture while hot.
  4. Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.

Turnip Purée

  1. Thinly slice the turnips in a pan. Add the milk, cream and butter.
  2. Bring to the boil and cook until soft.
  3. Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.

Broad Beans

  1. Emulsify the butter and water together.
  2. Add the thyme and garlic.
  3. Warm the broad beans through at the last minute.

Cumin Sauce

  1. In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
  2. Add the celery, paprika and tarragon.
  3. Deglaze with Madeira.
  4. Reduce to ¾.
  5. Add the stocks and reduce to required consistency.
  6. Pass through a fine sieve.

Lamb

  1. Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
  2. Cook at 80°c for 12 hours on steam setting.
  3. Remove once cooked and press under a weight then cool.

Other Ingredients

  1. Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
  2. Place the turnip purée on a plate and build the meat and broad beans on top.
  3. Thinly slice some raw turnip and season with salt and a little olive oil.
  4. Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.

Vinegar Base

  1. Place all ingredients in a pan and bring to the boil.
  2. Take off the heat and allow to cool.
  3. Transfer to vac pac bags and seal.
  4. Place in a fridge to infuse for 24 hours before using.
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