Recipe for 'Best end of Lamb' to serve 4 people:
Lamb Glace:
2 big carrots
1 big white onion
3 celery sticks
1 head of garlic split in half
½ bunch of thyme
0,3l of red wine
5 kg of lamb bones
2 tbspn of tomato puree
Roast the lamb bones in the oven until they are dark brown. Meanwhile chop the onion roughly, brown it in a big pot, add the chopped carrots, celery, brown them as well. Then add the tomato puree and cook for 2minutes. Then add the red wine, thyme and garlic. Boil for few minutes.
Add the bones only, make sure you don’t add any fat, to the pot and cover with cold water. Bring to a simmer for 4hours, skimming any scum from the top of the stock. Then pass through a fine thieve. Now you just need to reduce the stock until obtaining a glaze consistency, cool down and keep in the fridge.
Mash potato:
1kg of maris piper
125g of butter
70g of crème fraiche
¼ bunch of thyme
Peel the potato and boil them in salted water. Melt the butter with the crème fraiche, grate some nutmeg on it. Once the potatoes are cooked, mash them, add the butter and crème fraiche. Check the seasoning. Chop some thyme leaves and add it to the mash. Keep warm until required
Rosemary crust:
4g of Rosemary
10g of Flat parsley
5g of Garlic
125g of bread crum
125g of butter
Melt the butter, chop finely the rosemary, parsley and garlic. In food processor put all the ingredients and work until obtaining a smooth mix. Then flat it down very thinly between 2 sheets of baking parchment with a pin roll. Let it set in the fridge, then cut in nice rectangles shape the size of the lamb
Tagliatelle of courgettes:
500g of courgettes
Zest of 1 lemon
With a mandoline cut the outside part of the courgette (discard the seedy middle part of the courgettes) in a tagliatelle shape. Zest the lemon
Process:
The day before make the lamb glace.
On the day start with the mash. Then do the rosemary crust. Prep the best end, cleaning all the meat from the top of each rib bone, leaving just the loin of meat on the bone. Cut each rack in 2 (so you should get 4 portion of 4 cutlets each).
Sear each portion of lamb in a hot pan with a bit of oil until obtaining a nice brown colour, finish in the oven at 200C, 4 minutes for pink, 12 minutes for well, done let it rest for 10 minutes.
Do the courgettes tagliatelle.
When ready to serve, warm up the lamb glace with some chopped garlic, put the rosemary crust on the lamb and give a brown colour to it in a grill, warm up the mash potato. Fry the courgettes in a very hot pan with some olive oil, add some salt, pepper and lemon zest, cook for 2 minutes until al dente and put them in the plate straight away. Put the mash, the lamb, and drizzle some of the glace all around.
Enjoy!
The Naked Turtle Jazz Restaurant & Bar - Modern European Restaurants - Richmond upon Thames
