LAMB DOUBLE
WELSH LAMB RIB
THERE are two parts to this. The lamb is served in two parts: Rib then loin. For the rib portion, you’ll need a water bath. But if you haven’t got the kit, skip straight to the lamb loin recipe, using the glaze from part one. INGREDIENTS: Serves 4
Ask your butcher for two lamb bellies with the rib bones still attached. Salt to season PART ONE: THE LAMB RIB
1. Lightly season both sides of the lamb bellies.
2. Vacuum tightly in a bag and cook at 68 degrees C in a water bath for 24 hours or until bones can be removed easily. Take out of bath and press in the fridge for 24 hours.
3. Portion the belly into individual ribs and trim to expose the bone on one side so it can be picked up and eaten.
FOR THE GLAZE:
100ml soya sauce, 100ml white wine vinegar, big sprig of fresh mint, 100g brown sugar Reduce ingredients together slowly in a pan until thick.
TO SERVE:
1. Cook the ribs in a pan on all sides until golden brown and crispy, and pop into a hot barbecue to finish.
2. Brush on the glaze until nice and sticky and finish with fresh chopped mint.
PART TWO: THE LOIN:
1 lamb loin with the fat still attached, 1 white skin onion, peeled down to the nice centre piece, bunch of fresh mint, 500ml mint kombucha, salt, butter, 3g agar jelly (available in large supermarkets), glaze from rib recipe
METHOD:
1. Score the fat on the lamb and season with salt. In a pan, cook slowly on the fat side for about five minutes on a medium heat. Flip onto the meat side and add a knob of butter and leave to rest until cooked to medium.
2. Put 250ml of mint kombucha into a pan. Add 3g of agar and bring to the boil. Leave to set in the fridge. Blend once hard with the remaining mint kombucha and pass.
3. To finish, take four slices of lamb and brush with the glaze. Very thinly slice the onion (with a mandolin) over the top of the lamb. Spoon over the kombucha agar mixture and chop over some fresh mint.