Adam Arnold LAMB THREE WAYS WITH PEA AND MINT JELLY INGREDIENTS 0 MINUTES 2 SERVINGS TAGS

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1 LAMB THREE WAYS WITH PEA AND MINT JELLY Adam INGREDIENTS 0 MINUTES 2 SERVINGS LAMB NUMBER 1: 1/2 Shoulder of lamb Garlic Rosemary A large onion Chicken stock. Salt and pepper for taste LAMB NUMBER 2: Rump of lamb Bunch of fresh rosemary Bunch of fresh thyme Garlic clove olive oil Squeeze of lemon juice LAMB NUMBER 3: Lamb sweatbreads. Flour PEA AND MINT JELLY: Recipe for (4) people A large bunch of fresh mint 10 sheets gelatine PEA PURÉE: Knob of butter. TAGS #lamb #mint #peas #mint jelly #pea purée #lamb rump #lamb shoulder #sweetbreads 1

2 1 2 3 Gather your ingredients. This recipe takes two days so be warned! However I can guarantee you will love it! DAY 1: Chop a large onion into chunks and place in a roasting tray along with some fresh rosemary, thyme and chicken stock. Cut slits in the lamb and add slices of garlic. Season well, cover tightly with foil and cook at 140 degrees for 4 hours. Combine the ingredients in a pan, bring to the boil and simmer for 20 minutes Allow to cool then pour through a a fine sieve and muslin cloth. Do this two or three times to ensure you get a nice clear jelly. Soak the sheets of gelatine in water for a few minutes. Once soft, drain and add to a pan with three tablespoons of the mint liquid over a low heat until the gelatine has melted. Add the rest of the liquid, turn off the heat and whisk well. 2

3 7 8 9 Pour in to a flat container (approx 1/2 cm deep). Add some cooked peas and place in the fridge to set. When the shoulder has had its 4 hours, remove the bone, this should pull out easily. Save the cooking liquid as this can be used for a nice sauce. Place the cooked lamb in to a container and flatten down as much as possible Cover with a layer of foil and press down evenly and firmly. Top with a weight (I used another container filled with water). Place in the fridge for 24 hours. DAY 2: Prepare the sweetbreads by soaking them in salted water for 2-3 hours. Drain them before poaching in chicken stock for 5 mins. Allow to cool before removing the membrane and any gristly bits. Once prepared cut them into little nuggets and coat them in seasoned flour ready for serving. These only take 5 mins to cook. Simply add butter to a frying pan and once it starts to foam add the sweatbreads and cook until crisp on the outside. 3

4 Now make a pea purée, simply blitz some cooked peas and add a knob of butter. Blitz until smooth, place in a bowl and set aside until ready to plate up. Simply heat through before serving. Turn out the pressed shoulder of lamb and cut in to your ideal size and shape. I used a round pastry cutter. They are now ready to be fried off before serving. Fry gently to heat through and provide a lovely crisp outer Cut the mint and pea jelly to the same size so when the lamb is served you can neatly top with the jelly. Blitz some breadcrumbs, rosemary and thyme leaves with some olive oil and a squeeze of lemon juice to create a herb crust for the lamb rump. Sear the lamb rump in a pan until golden and spread some Dijon mustard over the top. 4

5 Top with the herb crust and place in a pre heated over at 190 degrees for 30 minutes. To plate up place the fried pressed disc of lamb on the plate and top with the mint and pea jelly. Add some wilted spinach and top with a thick slice of the herb crusted lamb rump. Then spoon small drops of the pea purée and top with the crisp sweatbreads With the saved stock from cooking the lamb shoulder I heated it up and added a splash of Madeira wine and a tablespoon of cranberry sauce. Reduce to a syrup consistency and drizzle over the dish. 5