ESSENTIAL LAMB STOCK & PREMIER LAMB JUS RECIPE

Roasted Lamb Cutlet with Caramelised Fennel, Slow Cooked Breast of Lamb and Braised Lentils, Premier Lamb Jus, Parsley Vinaigrette Serves 4 as a main course Ingredients For the Breast of Lamb: § 4 Lamb Breasts § Paprika Rub – 10g Smoked Paprika, 30g Sugar, 10g Sea Salt § Filling – 25g Toasted Pine Nuts, 4 Roasted Red Peppers, Flesh only of 8 Tomatoes, Small Sprig Rosemary chopped, Small Sprig Mint chopped § Marinade – 10ml Pomegranate Molasses, 90ml Worcestershire Sauce, 10ml Balsamic Vinegar For the Lentils: § 100g Puy Lentils § 8 Celery Sticks diced § 2 Shallots diced § 50ml Worcestershire Sauce § 250ml Tomato Juice § 100ml Essential Lamb Stock For the Caramelised Fennel: § 25g Butter § 4 Fennel Bulbs sliced § 75ml Cider Vinegar § 400ml Apple Juice For the Parsley Vinaigrette: § 25ml Sunflower Oil § 5ml White Wine Vinegar § 1 Bunch Parsley chopped For the Roasted Lamb Cutlets: § 2 Best End of Lamb Racks § Lamb Crust – 100g Breadcrumbs, 1 Small Bunch Curly Parsley, 100g Parmesan Cheese grated For the Burst Tomatoes: § 12 Cherry Tomatoes § Drops of Worcestershire Sauce to taste To Serve: § 300ml Essential Premier Lamb Jus Method For the Breast of Lamb: Mix the Paprika Rub ingredients together and rub into the lamb breast, then leave to marinade for 1 hour. Mix the filling ingredients. Brush off any excess rub from the lamb and spread the filling over the breast. Roll up the breasts and tie. Combine the marinade ingredients and leave the lamb overnight to infuse. Remove the lamb breasts from the marinade and put in a pan with enough duck fat to cover. Slowly confit for 1½ - 2 hours. For the Lentils: Sweat the celery and shallots until soft then add the lentils, Worcestershire sauce, tomato juice and Essential Lamb Stock and cook for about ½ hour until al dente. Season to taste with salt and freshly ground black pepper. For the Caramelised Fennel: Heat the butter until foaming. Add the fennel and cook for 3 minutes, then add the apple juice and cider vinegar and reduce until the fennel is sticky and caramelised. For the Parsley Vinaigrette: Simply whisk the ingredients together. For the Roasted Lamb Cutlets: Seal the lamb racks in hot oil. Process the lamb crust ingredients until green crumbs are achieved, then roll the lamb in the crumbs and finish cooking in the oven until medium. Allow to rest. For the Burst Tomatoes: In a hot frying pan, put the cherry tomatoes and Worcestershire sauce and allow to bubble and reduce until the tomatoes have started to split. To Serve: Remove the lamb breast from the confit, remove the string and slice into 1½cm slices. To plate – Place a spoonful of lentils onto the plate and sit the lamb breast on top. Place some caramelised fennel alongside and top with three cherry tomatoes. Stand the lamb cutlets up against this. Pour some of the warmed Essential Premier Lamb Jus over the breasts and around and spoon some vinaigrette over the cutlets.