Trio of English Lamb
Mini shepherd’s pie, mini lamb pasty and a herb crusted lamb cutlet served with spring cabbage, Parisian carrots and a rosemary and redcurrant jus.
* 500g carrots
*2 large white onions
* 150g salted butter
* 1ltr lamb stock
* 100g of plain flour
* I stem of rosemary
*2 tsp of redcurrant jelly
*175ml of red wine
* 1 tsp garlic puree
*1 stem of thyme
Mash topping: Boil the potatoes until soft and then drained off the excess water. Put the potatoes through a potato ricer – this breaks all the potato up and gets the lumps out. Add salt, pepper, butter and cream until it is light and fluffy.
Meat filling: Sauté off some finely chopped white onions in a pan, then add the minced lamb, and cook until brown and cooked through.
Add tomato puree, red wine, garlic, mixed herbs and cook in the pan for 15minutes.
Put mix into an ovenproof pan and pipe the mash over the top. Put this i in the oven for 10minutes to finish off and give the mash a nice golden crust.
In a pan shallow fry the cutlet to lock in the flavour.
Make a marinade by mixing English mustard and honey and smother this on the cutlet – this gives flavour and also gives the breadcrumbs something to stick to.
For the breadcrumbs blitz up white bread, mixed herbs and parsley to give it a nice vibrant green colour.
Cover the cutlet in the breadcrumbs and put it in the oven for 10minutes until cooked, but still pink inside.
Shortcrust pastry: Sift the flour and salt into a food processor and add cold cubed butter. Pulse the mixture together until it resembles fine breadcrumbs then add an egg yolk and water mix. Pulse again until the dough begins to come together.
Cut the pastry into a circle ready to make up the pasty before adding in the filling.
Dice the lamb steak up into cubes and cover them in flour. Seal the meat by shallow frying it in a pan for a few minutes.
In another pan sauté off finely diced white onions in butter until cooked through and add the floured diced lamb. Cook until brown.
Add tomato puree, red wine, garlic, mixed herbs and cook off in the pan for 15 minutes.
Add the lamb stock and stir until it makes a nice golden thick sauce.
Let this cool down and put the mixture in the middle of the shortcrust pastry circle.
Fold the pastry over and pinch the sides to form the pasty.
Egg wash and cook in the oven for 14 minutes until the pastry is golden brown.
Buttered spring cabbage: Chop the cabbage into long strips and then sauté it off in a pan with butter until the cabbage is soft. Add salt and pepper to taste.
Parisian carrots: Peel the carrots and then shape into carrot balls. Cook these in boiling water until soft.
Rosemary and redcurrant jus: Use the excess meat and bones left over from the meat fillings to make a stock, which creates an intense flavour.
In a separate pan, heat some oil and butter and added finely chopped carrots, celery, garlic and an onion. Add red wine and reduced the mixture down by turning up the heat slightly and stirring every now and then. Add in redcurrant jelly and rosemary and reduced the mixture down for another 15 minutes. Sieve out the vegetables and season with salt and pepper to taste.
Finish the plate with micro herbs from a local farmer.
Fiona, who works at The George and Dragon, Holmes Chapel said:
“I chose locally sourced English spring lamb for St George’s day because its spring and in season. This is my take on three classic English dishes. The shepherd’s pie is very homely and warming, the pasty is something everyone eats on a day-to-day basis, and the cutlet brings together the fine dining of English food. I decided on spring cabbage and the carrots to bring the dish together because they are typically used on a traditional English roast and I wanted to get across that we English, love a good warm and hearty meal!”