Ingredients Heinz ale and onion RTU sauce ½ medium size onion (diced) 1 medium size baking potato (peeled and diced) 2 Chanteral Carrots 1 parsnip (peeled) Short crust pastry 150g small hand diced mutton 1x 7-bone rack of lamb Lamb stock Honey Pale ale Peas Double cream Seasoning
Method Sweat the onion in a little oil, add the mutton and seal, drain off excess oil. Deglace with the ale, add the stock, and ale and onion sauce, bring to the simmer and slowly cook until meat is tender. Cooked the potato in a pan of boiling water, drain and blitz to a puree add a little cream and season, keep warm. Part boil the carrots and parsnips and cool. With the pastry line the timbale moulds and bake blind, while also making the lids for the pie. Remove the fat and bones from the rack leaving just the cannon, oil and season ready for cooking. Cook the peas in boiling water for 2 minutes, drain and blitz to a puree, season and keep warm. Seal the lamb in a hot pan and roast, keeping it pink in the centre, cover and allow to rest. With the honey caramelise the carrots and parsnip in a pan, keep warm Remove the pie case from the mould and keep warm To serve, reheat all ingredients, start with dragging the potato and the pea puree across the plate, line the carrots and parsnip to one side and lay the carved lamb on top, fill the pie case with the filling and place the lid on top, sit opposite the meat, drizzle with a little sauce Recipe by Andy Mutton, Manor Hotel, runner up of the Best of British Challenge 2009,