Lamb loin, pommes Anna, Jerusalem artichoke & jus gras
Jus gras
2 lamb shoulder bones in approx 9l chicken stock 2 litres Madeira Mirepoix Rosemary Thyme Bay leaves
Pommes Anna
Quality potatoes Clarified butter 300g Jerusalem artichoke 150ml white wine 400ml chicken stock 400-600ml water
Horseradish cream
200ml whipping cream 100ml milk 40g milk powder 35g grated horseradish
Lamb loin
Quality loin of lamb Chicken mousse Finely chopped rosemary/thyme
Method – jus gras: Stud two lamb shoulders with rosemary, thyme and garlic. Braise at 150°c with chicken stock until the meat freely comes off the bone. Pick the meat and discard bones. Roast picked lamb in a roasting tray until caramelising and deglaze the pan with Madeira. Once reduced add any leftover braising liquid along with 4l chicken stock. Fully cook out and reduce by ¾. Strain through a steamer tray with a weight on top pressing all the liquid from the lamb meat. Once pressed warm the sauce to pass through muslin, store and finish with butter. Pommes Anna: Peel and thinly slice good quality potatoes, toss the slices in clarified butter. Using a suitable baking tray, layer up the potato, seasoning as you go. Once the desired depth has been reached, place another baking tray on top and bake at 160°c until golden brown and cooked. Remove from oven allow to cool a little, then press them in the fridge using a weight. The next day the potato can be turned out of the tray and cut to size, reheating at 180°c in the oven.
Jerusalem artichoke: Place peeled artichoke in a pan. Simmer with the wine until reduced. Add stock and water. Cook until soft, finish with 5080ml of double cream. Bring back to simmer and season. Strain off liquid, blend artichoke, adding liquid until the desired consistency is achieved. Pass through drum sieve.
Horseradish cream: Bring cream and milk to boil then remove from heat. Gently whisk in the milk powder. Add horseradish, leave to cool and infuse. Once cool, strain into small pan. To serve, heat gently and froth using a hand blender.
Lamb loin: Remove the loin from bone, remove all fat and sinew. Finely chop rosemary and thyme. Spread a thin layer of chicken mousse onto the loin and roll in the chopped herbs. Wrap tightly in clingfilm and poach lightly to set the herbs to the loin, refresh in iced water. Carefully remove the clingfilm, set lamb aside ready to seal and roast in oven at service.