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
- 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.
- 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.
- 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.
- 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.
- 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.
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