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When I saw this dish, I stated out loud...."I found out what I am having at my Wedding Reception!" But believe me, I didn't wait that long! A beautifully slow roasted medallion sized filet of lamb breast, dressed in a rich lamb stock, topped with a fresh sea scallop that was butter basted with a touch of lemon surrounded by broad bean puree, an anchovy mayonnaise and butter braised broad beans.....Now this truly is why the word "Perfection" was created!
Scallop with Pale Ale Braised Breast of Lamb
Serves 4
Total time: 5 hours, 30 minutes plus over night marinating
Ingredients
Marinated Lamb Breast
2 1/4 lb of lamb breast, de-boned
2 sprigs of rosemary
2 sprigs of thyme
5 anchovy fillets
1 garlic bulb, cloves peeled and chopped
1 bay leaf
1 oz of coriander seeds, crushed
rock salt, for seasoning
vegetable oil
To Braise the Lamb
2 carrots, coarsely chopped
2 celery sticks, coarsely chopped
2 onions, coarsely chopped
1 tbsp of tomato purée
7 fl oz of white wine
1 1/2 cups of a pale ale
4 1/4 pints (68 oz) of brown chicken stock, or lamb
rock salt, for seasoning
vegetable oil
Anchovy Mayonnaise
3/4 oz of anchovy, salted
1 tsp lemon juice
1 egg yolk
1/2 tsp Dijon mustard
1/2 tsp white wine vinegar
6 3/4 fl oz of vegetable oil
salt
pepper
Lemon Zest Confit
1 lemon
1 oz of sugar
1 2/3 fl oz of water
Broad Bean Puree
4 oz of broad beans, fresh, shelled weight
7 fl oz of vegetable stock
1/4 large onion, finely chopped
1 tbsp of butter, cold
Mint Oil
3 oz of mint leaves
3fl oz of extra virgin olive oil
3 fl oz of vegetable oil
To Serve
7 fl oz of a pale ale
4 oz of broad beans, fresh, shelled
7 fl oz of vegetable stock
4 scallops, shucked, each weighing 3 1/2 to 4 1/2 ounces each
8 sun-dried tomatoes, finely chopped into slivers
oyster leaves (optional if you can't find them)
rock salt
vegetable oil
unsalted butter
Preparation
Marinate the Lamb
Combine the rosemary, thyme, garlic, bay leaf, crushed coriander, a little vegetable oil and a liberal seasoning of salt in a small bowl and massage the rub into the meat (with the breast outside side down), ensuring that it is well coated. Lay the anchovies evenly over the meat. Leave to marinate overnight in the refrigerator.
Mint Oil
On the same day that you marinate the lamb. Boil the mint for 2-3 minutes until soft, then plunge immediately into ice cold water to refresh. Blend the mint with the oils and allow it to steep overnight before passing through a piece of muslin cloth to remove any left over mint leaf.
Back to the Lamb
The next day, gently remove the anchovies, bay, thyme and rosemary from the lamb and set to one side. Wash the remaining dry rub off under cold water and lay the lamb flat on a chopping board. Pat dry and place the anchovy fillets back on the lamb. Roll and tie tightly with butcher’s string.
In a large, heavy-bottomed, oven-proof saucepan, seal the rolled lamb in vegetable oil over a high heat, ensuring you achieve a good caramelisation on the outside of the meat. Season with a large pinch of salt
Remove the lamb from the pan and place to one side. In the same pan, pan-roast the vegetables until golden, add the tomato purée and cook on high heat. Reintroduce the rosemary, thyme and bay leaf, then add the wine. Reduce by half and season.
Preheat the oven to 250°F
Add the stock and pale ale and place the lamb back into the pan. Bring to the boil and skim the surface to remove any froth. Place in the oven for 4-5 hours until the lamb is just soft.
Let the lamb cool in the braising liquid before removing the butcher's string. Roll the lamb breast tightly in plastic wrap into a sausage shape. Place in the refrigerator to set for at least 2 hours.
Pour the braising liquid from the pan through a sieve into a clean pan and reduce to a thick sauce consistency. This will be used to glaze the lamb later.
Anchovy Mayonnaise
Purée the anchovies into a thick paste with the lemon juice. Add the egg yolks, mustard and vinegar. While blending on a medium speed, slowly drizzle in the oil. Be patient. If the mixture becomes too thick, add a little room temperature water to loosen.
Pass the whole mixture through a fine sieve to ensure a smooth finish. Adjust the seasoning with salt and pepper and store in fridge until needed.
Confit Zest
Peel the lemon, ensuring you remove all of the white pith as this will make the confit bitter. Julienne the zest very finely and place into a saucepan with enough cold water to cover. Bring to the boil and cook for 2 minutes before refreshing under cold running water.
Repeat this process 3 times to remove all of the bitterness from the zest. Add the juice of the lemon and the water to another pan, add the sugar and bring to the boil. Drop in the lemon zest and simmer until the zest is soft and the liquid becomes syrupy. Store in refrigerator until needed.
Broad Bean Purée
Bring the vegetable stock to a boil. In a separate pan, sweat the onions in half of the butter until soft. Add the fresh broad beans, cook for 2 minutes until soft and season well.
Pour over the hot stock, cover with a lid and cook for a further 3 minutes. Place the beans in a blender and add a couple of ladles of the stock, not too much, just enough to get the mixture moving. Blend until smooth, then add the remainder of the diced butter to give the purée a beautiful shine (it is essential that the butter is cold to achieve a glossy finish)
Continue to blend for a further minute, then pass immediately through a fine sieve into a bowl sitting over ice to ensure a vibrant green color.
To Serve
Remove the cling film from the lamb and slice into four portions, each around 2 inched in thickness.
In a hot skillet, pan-fry the lamb portions in a dash of vegetable oil for 1 minute on each side. Add a couple of ladles of the reduced cooking liquor and the 7 fl oz of pale ale and heat until glazed and sticky. Taste and adjust the seasoning.
vegetable oil
Bring the vegetable stock to the boil with a large piece (2 tbsp) of butter and add the broad beans. Cook for 2 minutes, strain and set aside. Gently reheat the broad bean purée,
Preheat the oven to 375°F
Scallops
Add a dash of oil to a smoking hot pan and sear the underside of the scallops. Season the top of the scallops with salt.
Once a good degree of caramelisation has been achieved, place the scallops into the oven to cook through for 1 minute. Return to the stove, turn the scallops and add a piece (tbsp) of butter, basting the scallops in the butter for 1 minute. To test if the scallops are cooked to perfection, place a metal skewer into the middle and place against your skin - it should be at body temperature.
Place a glazed lamb slice in the middle of each plate with a spoonful of the reduction. Place the scallop on top and dot the anchovy mayonnaise and broad bean purée around the plate. Add the fresh broad beans and thin slices of sun-dried tomato.
Finally to garnish, place a few oyster leaves around the plate, add a small amount of the lemon confit on the top of the scallop and drizzle over some mint oil. Serve immediately.
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