Modbury lamb, pulled shoulder, cauliflower and yeast puree, passion fruit, lamb jus
Lamb jus ingredients:
- 3kg lamb bones
- 2kg veal bones
- 3 carrots
- 1 leek
- 2 celery sticks
- 4 cloves of garlic
- 10g rosemary
- 150ml white wine
Modbury lamb rump:
- Lamb rumps, trimmed of any fa
- Garlic cloves, sliced
- Sprig of thyme
- Salt and pepper
Passion fruit gel:
- 75ml passion fruit juice
- 38g caster sugar
- 1g agar-agar
Cauliflower and yeast puree:
- ¼ head of cauliflower, stalks removed
- 50ml water
- 50ml double cream
- ¼ tsp fresh yeast
- Salt and pepper to taste
Pulled lamb shoulder:
- 1 shoulder of lamb, boned and rolled
- 1 litre chicken stock
- 100ml red wine
- Bunch of mint, finely chopped
- 25g capers, chopped
- 25g flour
- 1 egg
- 50g breadcrumbs
- 6 Maris Piper potatoes
- 25g unsalted butter
- 20g cream
- Salt and ground white pepper
- Preheat the oven to 180°C/ gas mark 4.
- For the lamb jus, chop the bones and roast in the oven until golden brown. Fry the vegetables in a large saucepan with a little oil until caramelised, then add the garlic, rosemary and bones. Cover the bones with water and simmer for one hour on a medium heat. Strain through a fine sieve into a clean pan and reduce until it reaches a sauce-like consistency. Remove from the heat and set aside until required.
- Preheat a water bath to 62°C, then season the lamb rumps and place into vacuum bags along with the garlic and thyme. Seal and cook for 45 minutes.
- For the cauliflower, cover with water and reduce until almost gone. Add the cream and yeast and reduce again by half. Blend until a smooth consistency is reached and season to taste.
- For the passion fruit gel, add all the ingredients to a pan and bring to the boil. Once boiled remove from the heat and chill until set, then blend to a smooth consistency.
- For the lamb shoulder, seal the lamb in a hot oven until golden brown, then place in a suitable pan and cover with the chicken stock and wine. Place in the pre-heated oven for 6 hours, until tender. Once cool enough, pick the meat down and add the mint and capers. Finally, reduce the stock to a thick consistency, then add to the lamb. Roll into a sausage shape and chill until ready to use. Cut into 2cm rounds and pane with flour, egg and breadcrumbs.
- Make a simple mashed potato with the ingredients suggested.
- Take the lamb rump from the water bath, remove from the vacuum bag and re-seal the meat in a frying pan with a little oil. Baste with unsalted butter and leave to rest on a cloth.
- With a piping bag, pipe the mash onto the plate.
- Squeeze three drops of passion fruit gel on the plate.
- Caramelise two medium sized cauliflower florets. Place one near the mash and one on the opposite side of the plate.
- Carve the lamb rump straight down the middle, removing any fat. Place in the centre of the plate on top of the mash.
- Deep fry the lamb shoulder at 180°C for three minutes until golden brown, place next to the cauliflower floret.
- Finish the lamb rump with jus.
Recipe kindly supplied by Buckland Tout-Saints.