Spring Lincolnshire Lamb

METHOD
Prepare your jus the day before when you’re prepping your lamb, as this may take a while to make, but it’s well worth it as the taste is incredibly rich and meaty. Roast the chicken and lamb bones in a 200ºC oven for 40 minutes. This will colour the bones and draw out any excess fat. Discard of the fat and add the onion, celery, garlic, carrot, tomatoes, mushrooms, bay leaf, thyme and cover with water. Place over one or two hobs, depending on the size of the pan and bring to the boil, before simmering for 10 hours. During this time, every hour or so, remove any fats or impurities that rise to the surface. If it reduces too much, keep on topping up with water, to make sure the bones are constantly covered.

Pass the liquid through a muslin cloth, discarding the bones and vegetables and saving any liquid into a heavy based saucepan. To the liquid add red wine and redcurrant jelly. Reduce by two thirds, by simmers, for around 2 hours until it’s thickened and gravy-like. Test this by placing a little bit onto a plate.

To finish, pass through a fine sieve. This recipe will make enough for around 10-12 portions. To store and leftovers, freeze into ice cube moulds and remove from the freezer when you’re ready to use.

For the artichoke purée, lightly scrub the artichokes with a scourer and dice. Gently fry in 25g butter for 5 minutes to soften before adding the milk and topping up with water to cover the artichokes. Bring to the boil before reducing to a simmer and cook for 40 minutes until soft. Add the remaining butter to the artichokes and blend to a purée. Leave to one side until you’re almost ready to plate up, when you’ll need to reheat the purée.

For the hollandaise, place the egg yolks into a glass bowl and leave at room temperature. Place the vinegar, shallot, bay leaf and peppercorns into a shallow pan and reduce to half. Whisk the egg yolks, slowly adding in the vinegar and place into a bain-marie, whisking over a gentle heat for around 5 minutes until the yolks turn pale. Still whisking, gradually pour in the butter, a little at a time leaving the separated butter salts to one side. Once thickened, and you have the consistency of hollandaise, remove from the heat and add the fresh mint, before leaving to one side at room temperature.

The vegetables are best cooked individually and left to one side once cooked. These can be heated up for a minute in a pan once you’re ready to serve.

Place the shallots into a pan of boiling water and cook for two minutes. Remove from the water and leave to cook on a paper towel. Repeat this process with the carrots, cooking for 4 minutes and the kale for 1 minute.

To prepare the potato, peel and thinly slice into crisps, before heating up a deep pan filled with vegetable oil and frying until golden. Sprinkle with sea salt and leave to one side, as these will be served cold.

To cook, place the seasoned lamb in a hot smoking pan with a drizzle of oil. Place skin side down and cook for 2 minutes before placing in a 160ºC oven and cooking for a further 10 minutes. Remove from the oven and add the butter, garlic and rosemary, making sure to baste the lamb with all of the juices in the bottom of the pan. Do this for around 2 minutes over a medium heat before leaving to one side to rest at room temperature for around 5 minutes.

Once you’re ready to plate everything up and serve, gently warm up your hollandaise, jus and artichoke purée whilst placing the lamb back onto a medium heat. Add the carrot, shallot and potato into the pan with the lamb and baste with all of the delicious juices. Discard the rosemary and garlic clove and you’re ready to plate up.

To plate, place a smear of artichoke purée into the middle of the plate and top with kale. Generously slice the lamb and place on top of the kale along with the carrot and shallots. Drizzle with the warmed up jus and in separate bowls, serve a helping of the hollandaise along with the potato crisps, which add a great texture to this dish.

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