Roast saddle of lamb with celeriac potato cake

Ingredients

2 medium potatoes, e.g. Desiree

½ celeriac

10g butter

1 short saddle lamb

1 x 15ml spoon oil

1 garlic clove

1 sprig thyme

1 large aubergine

1x 15ml spoon oil

1 orange

20g curly kale

20g butter

100g frozen peas

150ml double cream

Equipment

3x baking trays, oven gloves, weighing scales, vegetable peeler, grater, small saucepan,  knife, chopping board, large non-stick frying pan, zester, small mixing bowl, food processor,  hand-held blender, sieve, espuma canister, kitchen towel, 4 x 10cm cook rings, 1 table spoon, 4x serving plates.

Method

1. Pre-heat the oven to 200ºC or Gas Mark 6.
2. Prepare the vegetables and herbs:
• peel, deseed and cut the pumpkin into long thin strips;
• peel and chop onion into wedges;
• chop the potatoes into chunks;
• peel the garlic cloves and leave whole;
• roughly chop the rosemary.
3. Spread out the pumpkin, onion, potatoes and garlic into a large roasting tin.
4. Drizzle with oil and sprinkle over the chilli flakes, then stir through until the vegetables until coated.
5. Add the lamb cutlets to the1. Preheat the oven to 200˚C or Gas mark 6.
2. Grease or line the baking tray.
3. Prepare the potato cakes:
• bake the potatoes in the oven for 15 minutes or until just cooked and set aside to cool;
• peel and grate the celeriac;
• melt the butter;
• remove the skin from the cooled potatoes and grate the potatoes into a bowl;
• add the grated celeriac and a few twists of black pepper and bind together with melted butter;
• press the potato mix into a baking tray 1cm deep and place in the refrigerator for a few hours or overnight if time permits.
4. Prepare the aubergine caviar:
• slice the garlic;
• roughly chop the thyme;
• cut the aubergine in half and stud with slices of garlic, drizzle with 1x 15ml spoon (1tbsp) oil and sprinkle with the thyme;
• place the aubergine in a baking tray, cover with foil and bake in the oven for 25-30 minutes;
• zest the orange;
• allow the aubergine to cool, scrape out the flesh into a food processor;
• add the orange zest, a few twists of black pepper, 1x 5ml spoon oil to the food processor, purée and set aside.
5. Prepare the saddle lamb:
• preheat the oven to 180 °C or Gas mark 4;
• sear the lamb in a hot non-stick frying pan with a little oil;
• place the lamb on a baking tray and roast in the oven for 15-18 minutes;
• set the lamb aside in a warm place to rest while plating up.
6. Prepare the pea foam:
• simmer the peas and cream in a small saucepan;
• add a few twists of black pepper and butter;
• liquidize the peas using a hand-held blender and pass the pea mixture through a fine sieve.
7. Place the pea mixture into an espuma canister and keep warm.
8. Prepare the kale:
• destalk the kale;
• melt a 10g of butter in the non-stick frying pan and add the kale;
• pat the kale with kitchen towel to remove any excess liquid and set aside in a warm place.
9. Cut out four potato cakes using metal cook rings and pan fry in a lightly oiled frying pan. Keep warm.
10. Slice the lamb into thick slices.
11. Layer the kale, potato cake and then the lamb slices on the serving plate. Dollop a spoonful of aubergine caviar on top of the lamb slices.
12. In a separate bowl, squirt out some of the pea foam and spoon it around the plate and serve.
vegetables and sprinkle with the rosemary.
6. Roast for 35-45 minutes, turning the cutlets half way through the cooking time.

 

Top tips:

·         Check the baking tray is large enough to cut out four 10cm potato cake rings.

·         A ricer can be used instead of a grater to mash the potato.

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