Best End of Lamb with Shoulder and Winter Vegetable Potato Cake | Recipe by sousvidetools.com
Best End of Lamb with Shoulder and Winter Vegetable Potato Cake
Chris Holland Best End of Lamb with Shoulder and Winter Vegetable Potato Cake Lamb
- 2 Best Ends of Lamb, boned and trimmed of all sinew and cut into 4 portions
- 500g piece of Lamb Shoulder Brined overnight, rinsed and dried
- ½ Savoy Cabbage finely shredded
- Baby Beets & Turnips
- Plenty of Winter Vegetables Brunoise cut & blanched (Carrot, Swede, Turnip, Celery, Shallot etc.)
- Maris Piper potatoes
- A good rich Lamb Jus
- Ultratex for thickening
- Damson Jelly for finishing jus
- Thyme and flat leaf parsley, chopped
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Looking for something delicious for dinner this week? Why not try this delicious sounding Lamb recipe, kindly provided to us from Graham Howarth, head chef to the Prime Minister – if it is good enough for him then it is good enough to serve to you and your family!
- Vac pack the shoulder piece with a knob of herb butter and place in the water bath for 48 hrs at 63 degrees Celsius.
- When finished, Blast Chill, and cut the meat into a fine dice.
- Vac pack the baby beets and turnips separately and cook for 12 hrs. at 80 degrees, blast chill and keep in fridge ready to regenerate for 30 mins.
- Cook the potatoes, I like to water bath mine with a touch of butter at 80 degrees for around 3 hrs, you can boil them conventionally.
- When cooked, pass them through a ricer, adding a touch of butter and seasoning, then fold in half of the winter vegetable brunoise.
- Shape into small potato cakes for frying later.
- Vac pack the best ends and water bath at 55 degrees for 40 mins.
- Thicken half of your hot lamb jus with ultratex, add the lamb shoulder dice, remaining brunoise of vegetables and thyme/parsley, season to taste and keep hot.
- Fry the potato cakes in a little butter until golden.
- Blanch cook the cabbage and drain-keep hot.
- Take the best ends out of the bath open-season well and caramelize in a hot pan with a touch of butter and oil.
- Cut the baby vegetables in half and mark them on a hot griddle, season.
- Place the shoulder meat in a ring on the plate and top with a potato cake.
- Spoon a little cabbage on the plate and sit the best end on top.
- Arrange the baby beets and turnips on the plate, add a spoonful of damson jelly to the jus and spoon over.
- Serve some extra jus alongside.