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Roast new season's lamb topped with duxelles, sauce of smoked garlic and smoked bacon, served with tempura vegetables

11 September 2006
Roast new season's lamb topped with duxelles, sauce of smoked garlic and smoked bacon, served with tempura vegetables

Ingredients

Lamb fillets

For the duxelles

10 finely chopped shallots
1oz clarified butter
2oz chopped (and dried) parsley
½ cup of Marsala
3 cloves of garlic finely chopped
½kg washed and chopped brown or field mushrooms

Method

Sweat shallots until transparent then add mushrooms. Flame off Marsala then add the rest of the ingredients. Season.

Cook slowly for 15 minutes until the mixture becomes a little drier - but it should still be moist.

Remove all fat and sinew from the lamb fillets. Seal and season lightly.

Place a tablespoon of the duxelles on top of a fillet. Wrap a blanched spinach or Savoy cabbage leaf around the meat.

Finally encase the parcel in caul fat. This is then ready to roast until pink.

Smoked bacon and garlic cream sauce

½pt reduced chicken stock
½kg good smoked bacon
½ pt double cream
3 heads of peeled smoked garlic

Method

Peel three heads of smoked garlic and cook together with smoked bacon and chicken stock. Cook slowly for 10 minutes then add the double cream. Simmer for 10 minutes more. Strain - discard garlic and bacon. This liquid is your sauce.

Tomato fondant

10 finely chopped shallots
2 tsp sugar
1oz clarified butter
3 cloves garlic peeled
1½kg flavoursome tomatoes de-skinned
3 cloves of smoked garlic
1kg red peppers
Sprigs of fresh thyme
1tsp sherry vinegar
2tbs olive oil
Seasoning

Method

Blanch tomatoes cut and spoon out the pips/seeds and discard. Chop and set aside.

Cook the finely chopped shallots in clarified butter until transparent. Add tomatoes sugar and salt and pepper and tomato purée.

Add bouquet garni and whole garlic cloves and simmer for 15 minutes. Remove bouquet garni and garlic cloves. Blend mixture.

Roast peppers and de-skin. Cook over a slow heat with olive oil thyme and smoked garlic. After 10 minutes remove from heat add vinegar and blend. Mix tomato and pepper concassée.

Tempura of vegetables

Lightly cooked batons of turnip courgettes salsify and French beans
2 eggs beaten and seasoned
Fine flour for dipping
1tbs of peanut oil
Sunflower or peanut oil for deep frying

Method

Dip vegetables in seasoned egg mixture which has the tablespoon of oil mixed with it.

Dip into flour individually. Shake off extra flour. Deep fry.

Shake and place on kitchen paper to absorb traces of oil.

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