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Modbury lamb

By 8th April 2019 No Comments

Modbury lamb, pulled shoulder, cauliflower and yeast puree, passion fruit, lamb jus

Serves: 4

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

 

Mashed potato:

  • 6 Maris Piper potatoes
  • 25g unsalted butter
  • 20g cream
  • Salt and ground white pepper

 

Method:

  1. Preheat the oven to 180°C/ gas mark 4.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. Make a simple mashed potato with the ingredients suggested.

 

To prepare:

  1. 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.
  1. With a piping bag, pipe the mash onto the plate.
  1. Squeeze three drops of passion fruit gel on the plate.
  1. Caramelise two medium sized cauliflower florets. Place one near the mash and one on the opposite side of the plate.
  1. Carve the lamb rump straight down the middle, removing any fat. Place in the centre of the plate on top of the mash.
  1. Deep fry the lamb shoulder at 180°C for three minutes until golden brown, place next to the cauliflower floret.
  1. Finish the lamb rump with jus.

 

Recipe kindly supplied by Buckland Tout-Saints.

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