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The Caterer

Grilled Fillet of Lamb with a Port Wine Jus and Confit of Lamb

11 September 2006
Grilled Fillet of Lamb with a Port Wine Jus and Confit of Lamb

INGREDIENTS

(Serves four)

1 oven-ready small saddle of lamb with rump
2 pints virgin olive oil
3 cloves garlic
1oz thyme (fresh)
3oz shallots

For the sauce

1tsp unsalted butter
1/4 pint red wine
1/8 pint port
1/2 pint veal stock
1oz mirepoix finely diced
Pinch garlic
Pinch chopped thyme leaves
1tsp balsamic vinegar
Pinch salt and pepper
2oz fat-free lamb trimmings
1tsp redcurrant jelly

For the vegetable garnish

4 dark cabbage leaves
4 lighter cabbage leaves
4 baking potatoes
1/2 pint double cream
Pinch garlic
Pinch salt and pepper
4 medium carrots
Pinch thyme
12 small shallots
1/4 pint white wine
Pinch sugar
2oz butter

METHOD

Remove loin and fillet from saddle clean and cut off all fat and sinew roll in seasoning thyme and olive oil. Cover and marinate for one hour. Remove rump end and treat the same as loin and fillet. Then place rump in an ovenproof dish with olive oil two crushed cloves of garlic shallots thyme and 1/4 pint veal stock. Bring to boil then let cook in medium oven for 11/2 hours with lid on.

To make the vegetable garnish cut peeled potatoes into 2in cylinders. Season and steam for 20 minutes then bake in cream and garlic. Steam for 20 minutes basting with butter till golden.

Cut carrots into fine julienne. Lightly butter and season steam for eight minutes. Poach shallots in wine sugar and butter until tender then glaze. Julienne dark cabbage leaves then deep-fry along with chopped thyme leaves until crisp. Season with salt pepper and a little sugar. Keep warm.

To make the sauce reduce wine and port with vinegar garlic and mirepoix. Fry lamb trimmings. Remove excess fat then reduce with veal stock. When both are reduced by half pass and reduce together to a syrupy consistency. Finish with a little butter seasoning and redcurrant jelly. Just before using sauce add thyme.

Remove lamb confit from oil and drain. Roll in blanched lighter cabbage leaves and steam for 10 minutes or until cabbage is tender. Grill loin fillets in olive oil. Let rest 10-15 minutes before carving.

To serve carve lamb and dress on plate as in photograph. Finish with jus.

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