Pan Fried Dorset Lamb with a Mini Shepherd's Pie, Rosemary and Garlic Roasted Root Vegetables and Redcurrant Jus

from Chris Wheeler, Executive Chef at Stoke Parki and author of The Ginger Chef 'Served up'

Serves 4

Ingredients

• 2 lamb loins

For the vegetables:

• 8 garlic cloves (skin on)
• 4 rosemary sprigs
• 1 turnip
• 1 swede
• 1 carrot
• 2 celery sticks
• 1 celeriac
• 1 parsnip

For the shepherd’s pie

• 100ml lamb stock
• 200g minced lamb
• 2 potatoes (mashed)
• 4 thyme sprigs
• 1 onion
• 1 carrot
• 50g peas

For the garnish

• 4 redcurrant sprigs
• 200ml lamb jus

Method

1. For the shepherd’s pie – finely dice the onion and carrot, sweatin a little olive oil, add the minced lamb and season. Add the lamb stock and peas, cook for 10 minutes. Grease a small tian ring, half fi ll each ring with the mixture. Pipe mashed potato on top and garnish with a sprig of thyme. Place in a medium hot oven for 10 minutes until the mashed potato is golden brown. 
2. Peel all the vegetables and cut each vegetable into different shapes. Blanch separately in boiling water. Roast all of the vegetables in a little olive oil and butter with garlic cloves and rosemary sprigs.
3. Season the lamb and seal in a pan on both sides with a little olive oil. Place in a warm oven for around 8 minutes or until the lamb is cooked to your taste.
4. To Serve: Place the shepherd’s pie at the top of the plate, carefully removing the tian ring. Add a selection of the roasted vegetables at the bottom of the plate.
5. Slice each lamb loin into 12 pieces. Place 6 slices of lamb on top of the root vegetables. Warm the redcurrants up in the lamb jus. Once warm, place on top of the lamb loin. Pour a little jusaround the lamb and shepherd’s pie.