CEIDE MOUNTAIN LAMB

METHOD:

Begin the lamb by trimming any excess fat off but leave a nice top layer on to protect and add a little flavour to the meat as it cooks. Each cutlet should be cut with the full length of the Rib. Season the meat well before placing in a pre-heated pan over a high heat along with a little oil. Turn the lamb continuously in the pan and once it has browned on all sides, remove from the pan and place on a roasting tray.

For the Rosemary Butter simply heat the butter gently with the rosemary in a pot until the milk solids have separated. Remove from the heat, strain and it can then be cooled and used at any time.

Once the lamb is on the roasting tray add a good spoon of butter over each cutlet. Place in a pre-heated oven at 180˚c for about 3-4 minutes. Remove from the oven and allow to rest in a warm place before serving.

For the Pea Crush

Sweet the shallots in a little oil with no colour until they have softened. Add the stock and bring to the boil. Once boiling, add in the peas and continue with a high heat until it comes to the boil once again. Now remove from the heat and strain most of the liquid off. Use a potato masher to crush the peas to a rough texture, you can add a little more of the stock back in if you think it needs it. Add a little seasoning and the chopped mint and it’s ready to serve.

For the Sweet Potato and Turnip Gratin

Peel and slice the potatoes, sweet potatoes and turnip into very thin slices. Season them all in a bowl and put in a grease proof lined baking tray. In a pot simmer the milk, cream, garlic and thyme for a few minutes to bring through all the flavour. Strain the liquid over the potatoes and cover with another layer of grease proof paper. Cover the dish with a layer of tin foil also before placing in a pre-heated oven at 160˚c for about 45 minutes. Now remove the foil and the top layer of grease proof paper. Sprinkle over the grated parmesan, return to the oven and turn the heat up to 180˚c until golden brown on top.

For the Balsamic Glaze

Pour the balsamic vinegar into a small pot over a high heat and boil until it reduces to a thick sticky consistency. You can cheat a little at this point and add a gravy pouch instead of stock, then there is no need to reduce the sauce further and you are ready to move on to adding the butter. Now add in the lamb stock and continue to boil until the sauce coats the back of a spoon. Now reduce the heat and add the butter stirring all the while as it melts into the sauce, this will give the sauce a great richness and sheen. Check the seasoning before serving.

Serve and enjoy!

 

Back