Lamb loin with pick­led veg­eta­bles

Food and Travel (UK) - - Contents -

SERVES 4

For the pick­ling liquor 250ml white wine vine­gar 150g caster sugar

6-8 co­rian­der seeds, crushed 6-8 white pep­per­corns 1 bunch baby beet­root

200g baby car­rots

½ small cau­li­flower

1 fen­nel bulb

200g shal­lots, peeled and halved

2tbsp ex­tra vir­gin olive oil 1tsp caster sugar

600ml lamb stock

3-4 sprigs thyme

2 x 250 lamb loins, trimmed

For the ravigote dress­ing 80ml ex­tra vir­gin olive oil

2tbsp rasp­berry vine­gar

2tsp caster sugar

2tbsp baby ca­pers hand­ful mint, roughly chopped hand­ful co­rian­der, roughly chopped

1tsp chopped chives

2 eggs, boiled for 8-9 min­utes, un­til al­most hard

To gar­nish

hand­ful mint leaves

man­dolin Pre­heat the oven to 180C/350F/ Gas 4. Put all the pick­ling liq­uid in­gre­di­ents into a saucepan and heat un­til the sugar has dis­solved. Al­low to bub­ble for

4-5 min­utes then set aside.

In the mean­time, put the bunch of baby beet­root in a saucepan, cover with wa­ter and cook un­til soft when tested with a skewer, about 40 min­utes. When the beet­root is cool enough to han­dle, slip the skins off and cut into quar­ters. Place the pieces in a bowl and pour over enough pick­ling liq­uid to cover.

In a sep­a­rate saucepan of boil­ing salted wa­ter, cook the baby car­rots for 2-4 min­utes un­til just ten­der. Re­move from the pan and cut them length­ways.

Break the cau­li­flower into small flo­rets and blanch for a cou­ple of min­utes so they re­tain a lit­tle bite.

Us­ing the man­dolin, slice the fen­nel then cut each piece in half. Lay the veg­eta­bles in a shal­low dish and cover with all of the re­main­ing pick­ling liq­uid.

Place the shal­lots in a roast­ing dish, driz­zle with the olive oil and scat­ter with the caster sugar then roast for 15 min­utes un­til golden and soft.

In a saucepan, bring the stock up to boil­ing, re­duce to a sim­mer and place the lamb loins in to poach for 10-15 min­utes, de­pend­ing on the weight.

Re­move from the stock, cover with foil and leave to rest.

To make the ravigote dress­ing, Mix the oil, vine­gar, sugar, ca­pers and herbs. Peel and chop the eggs then add to the dress­ing.

Di­vide the pick­led veg­eta­bles be­tween four plates. Add the shal­lots and pick­led beet­root.

Slice the lamb and serve with the ravigote dress­ing and gar­nish with fresh mint.

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