Lamb Three Ways

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Make Lamb Three Ways

This hearty main course showcases various cuts of lamb in this version of a mixed grill, with lamb belly, lamb rump and assorted minced choice lamb cuts topped with a beautiful rosemary and lamb gravy. To complement the rich meat, the dish is served with a garlic and rosemary mashed potato and a delicately spiced carrot purée. Remember to begin preparations well in advance as the lamb belly requires four hours of cooking and 24 hours of pressing before serving.

 Lamb Mixed Grill with Wild Garlic Mashed Potatoes and Rosemary Lamb Gravy

Serves 4

Total time:  5 hours plus 24 hours pressing

Ingredients

Lamb Belly

1 lamb belly

3 garlic cloves

6 pints of chicken stock

2 sprigs of rosemary

1 /2 cup of olive oil

Lamb Pieces

1 1/8 lb of lamb, minced (meaty trimmings/pieces)

5 oz of lamb liver, diced

1 egg

7 oz of double cream

1 tbsp of marjoram, chopped

1 sheet of  pigs caul fat sliced into 4 pieces (ask your butcher, beef casings also work well)

salt 

pepper

Rump of Lamb

2 lamb rumps (the ribeye of lamb)

1/2 garlic clove

1 sprig of rosemary

1 tbsp of olive oil oil

Carrot Puree'

8 carrots, top and tailed, peel left on

2 star anise

salt

6 oz of butter

Mashed Potato

2 1/4 lb of Yukon or golden potatoes

9 oz of unsalted butter

7 oz of heavy cream

1 garlic clove, crushed

1 sprig of sprig of rosemary

2 tbsp of sea salt

Spinach

1 handful of spinach leaves, washed

2 tbsp  of unsalted butter

1 pinch of white pepper

salt

Rosemary Gravy

2 oz of onion, diced

1 tomato seeded and chopped

1 sprig of rosemary

1 tbsp of olive oil

Garnish

Wild garlic, leaves and flowers (any small edible flower will work)

cherry tomatoes

Lamb Belly

The day before serving begin to prepare the lamb belly. Add the olive oil to a large saucepan and place over a high heat, then add the lamb belly and caramelize on both sides until golden brown.

Add the garlic and rosemary and cover with the stock, stirring well. Bring to the boil, then reduce the heat slightly and simmer gently for 3-4 hours until tender.

Remove the lamb belly from the saucepan, carefully reserving the lamb stock for the gravy. Sandwich the lamb belly between two cookie sheets lined with parchment paper and move to the refrigerator, placing a heavy object on top (larger canned goods work well). Leave the lamb belly to press for 24 hours.

Lamb Pieces/Trimmings

Combine the minced lamb, lamb liver, egg, cream and marjoram in a bowl and mix well. Divide into four even-sized balls and wrap each one in a piece of pig's caul, taking care to overlap the seams.

Add the lamb stock and lamb wrapped in caul fat to a medium saucepan and bring to a gentle simmer. Cook for 20 minutes, then remove from the heat and leave to cool in the stock. Once cool, remove the lamb balls and season with salt and pepper. Reserve the lamb stock for the gravy.

Rosemary Sauce

Heat the oil in a medium saucepan and brown the onion. Add the tomato and cook until soft, then add the rosemary and the lamb stock. Bring to the boil, skim off the fat and simmer until reduced to a sauce-like consistency. Pass the sauce through a fine sieve and keep warm.

Lamb Rump

Add the olive oil to a frying pan and bring to a high heat. Caramelize the lamb rump until golden all over, then remove from the heat and add the garlic and rosemary to the pan. Leave the rump to rest in the residual heat for 4-5 mins, then cut into thin slices and keep warm until ready to serve.

Carrot Purée

Chop the carrots and cover with cold water, then add the star anise and salt to the water and bring to a boil. Simmer the carrots until very tender, then drain and remove the star anise.

Transfer to a blender and add 4 oz of the butter, blitzing on a high speed for 4 minutes until smooth. Brown the remaining 3 oz of butter in a small pan and add to the carrot purée while still hot, blending for a further 4 minutes. Season to taste, then transfer to a piping bag and keep warm until ready to serve.

Mashed Potatoes

In a large saucepan, cover the potatoes with cold water and add the garlic, rosemary and salt. Bring to a boil and cook the potatoes until tender.

Drain the potatoes, pick out the garlic and rosemary and pass through a fine sieve. While still hot, place the potatoes in a medium sized saucepan and stir in the butter and cream until smooth. Check the seasoning and keep warm.

Preheat an oven to 400°F

Cherry Tomatoes

Place the cherry tomatoes in a small baking tray. Drizzle a little olive oil over them and roast for 8-10 minutes.

Spinach

Plunge the spinach into a pan of boiling water, then remove it immediately using a slotted spoon and leave to drain completely between two pieces of paper towel. Brown the butter in a saucepan and add the spinach, stirring well and seasoning to taste with salt and pepper.

Remove the lamb belly from the trays and slice it into four rectangular portions. Heat a frying pan with a little oil and fry the lamb – skin side down – until crisp, then flip the pieces over onto the other side and cook for a further 2 minutes.

To Serve

Spoon a generous portion of mashed potato into the middle of each plate and pipe several dots of the carrot purée around it. Place a lamb ball on top of the mashed potato and arrange slices of lamb rump and belly on either side. Add the wilted spinach and roast tomatoes, topping with wild garlic leaves and flowers. Spoon over some of the rosemary gravy and serve immediately.

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