Herdwick Lamb Rump, Sheeps Milk Ricotta, Wild Garlic, Grelot Onion, Smoked Anchovy & Pickle Cucumber | Recipe by sousvidetools.com

Method

Lamb Rump
Cook sous vide 56ºC 45min.
Chill and reserve.
Reheat in the waterbath at 50ºC
Finish over charcoal on the Kasai Konro Grill or in the Bertha Original Professional Charcoal Oven.

Sairaiss ricotta
Hang the ricotta and blitz in thermo to make smooth. Season with sea salt and fresh ground black pepper.

Anchovy filling
Finely dice the smoked anchovies. Add these to the fine diced diced shallots stored in sherry vinegar and the fresh herbs.

Wild garlic oil
Blanch wild garlic in boiling water then refresh in iced water, blanch it again this time for 2 minutes then refresh in iced water.
Pack it down to paco jet container adding salt and olive oil. Freeze 24h, blitz few time until smooth. Then hang to pass the pulp out
keeping the oil.

Pickle cucumbers
Place the wine, vinegar, water sugar and salt into a pan and bring to the boil. Pull off the stove and allow to cool. Place the cucumbers
into a vacuum bag, add the pickle and vacuum seal.

Grelot onions
Blanched then cut in half and roasted reheated i to order in chicken and butter emulsion

Jersey royals
Bring to simmer in 1l chicken stock, 1 small sheet of kombu seaweed, butter and mint. When cooked take a little of the buttered
potato water and reduce until a glaze is ready, add your potato in and roll to glaze them up, season and serve on the side

Lamb sauce
Roast bones in tray. Roast vegetables. Add tomato paste and cook out, then add white wine and reduce until sticky.
Finally, add the bones. Cover with stock and cook out for 25 mins.

Created by Social Eating House, Chef Proprietor Jason Atherton.