Serves 4 For the lamb loin • 600g lamb loin, cleaned • 50g Schwartz for Chef Moroccan Seasoning • 50g whole almonds, cooked with a little butter and salt until browned 1. Roll the lamb loin in Schwartz for Chef Moroccan Seasoning then seal in butter 2. Wrap in cling film then vac-pac cook in a water bath at 59ºC for 75 minutes For the potato fondant • 300g potatoes, cut into 3cm diameter • 150g unsalted Cornish butter • 150ml chicken stock • Schwartz for Chef Cinnamon Stick • Salt & pepper 1. Cook the potatoes in butter first to colour, then add stock and cinnamon stick and cook until soft. Season For the sugar snap peas and shoots • 150g sugar snap peas, shelled • 25g Cornish unsalted butter • 1tsp fresh coriander, chopped 50g pea shoots, cleaned 1. Cook the peas in butter, season. Add coriander at the last minute and use the shoots to garnish dish
For the chick pea purée • 200g chick peas • 30g Schwartz for Chef sesame seeds • 5g sesame oil • Cornish sea salt & pepper 1. Blitz all ingredients together until smooth then pass through a fine sieve 2. Warm in a small saucepan when required 3. To serve, spread evenly and smoothly into a triangular stencil (this can be made by cutting the desired shape from an ice cream container lid) For the golden raisin and cumin jus • 50g lamb trimmings • 25g unsalted Cornish butter • 1tsp Schwartz for Chef Cumin • 60g shallots, finely diced • 25g carrots, finely diced • 25g celery, finely diced • ½ clove garlic • 50ml Xérès sherry vinegar • 60g golden raisins soaked in sherry 250ml dry sherry • 250ml veal jus 1. Sweat off lamb trimmings in butter, add cumin, then vegetables and allow to brown 2. Add vinegar and reduce. Add the raisins, then the sherry, and reduce by half 3. Add the veal jus and reduce again to correct consistency, pass through a muslin cloth and keep warm until required For the confit shallots and garlic • 50g Thai shallots • 50g garlic cloves • 50g duck fat • Schwartz for Chef Bay Leaf • Schwartz for Chef Thyme 1. Blanch the shallots and garlic, refresh, then cover with duck fat and herbs and cook at 60ºC for 60 minutes To assemble for service 1. Spread chick pea purée into stencil on a piece of slate or flat plate 2. Arrange 3 fondant potatoes overlapping the chick pea purée and top with 3 medallions of lamb on top of each 3. Arrange garlic and shallots around the slate / plate 4. Scatter the peas over the lamb medallions 5. Drizzle a small amount of jus over shallots / garlic and around plate 6. Finish with a few pea shoots and roasted almonds Recipe Courtesy of Schwartz for Chef by Dez Turland, Group Development Chef, Brend Hotels