lamb - cannon of spring lamb with gratin potatoes

7/31/2019 Lamb - Cannon of Spring Lamb With Gratin Potatoes

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Cannon of spring lamb with gratin potatoes, asparagus and minted

hollandaise

Loin of spring lamb 1

Potato gratins 12

Asparagus tips 12

Fresh spinach 4 portions

Lamb sauce

Mint hollandaise

Sprouting broccoli 12

1. Ensure all the elements of the dish are warm/hot and ready to serve.2. Take a warm plate and place three small piles of spinach horizontally along it.3. Place a gratin potato on top of each pile of spinach.4. Slice the lamb into three even medallions and season with a little salt then place these on top of the

potato.

5. Place one asparagus tip onto each piece of lamb.6. Nape the asparagus and tops of the lamb with a little of the minted hollandaise7. Sprinkle the asparagus rondels around the plate.8. Carefully sauce the dish9. Place three florets of broccoli in a neat line in front of the lamb stacks.10.Serve immediately.

Potatoes

Desiree potatoes 4

Cream 250g

Garlic cloves 2

Salt and pepper To taste

1. Peel the potatoes and slice each potato into 3 even slices approximately inch thick2. Cut out with a 1 inch diameter pastry cutter3. Bring the cream and crushed garlic to the boil4. Season with salt and pepper5. Place all the potato discs into cream and gently cook until potatoes are soft.6. Take out of the cream and place on a baking tray. Spoon a little of the sauce over each potato disc7. Place to one side ready for finishing.

Asparagus

Asparagus tips

1. Peel the asparagus and cut off the tips about 3cm long2. Slice the rest into rondels on the angle.


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3. Blanch in plenty of boiling water and refreshSprouting broccoli

Sprouting broccoli 12 florets

1. Cut the broccoli into even sized florets2. Blanch in plenty of boiling salted water then refresh in iced water.3. Reserve until service.

Spinach

Fresh leaf spinach

Olive oil

Butter

Salt, pepper and nutmeg

1. Pick the storks from the spinach. Wash and dry well.2. Place a large pan onto the stove and heat until almost smoking, then add a little olive oil and butter.3. Plunge in the washed spinach and vigorously stir until totally wilted.4. Season with nutmeg, salt and pepper and turn into a colander to drain.5. Lightly press the excess juice from the spinach and keep warm ready for serving.

Lamb

Loin of spring lamb

1. Seal the lamb in a hot pan and place in a hot oven for approximately 6 minuts.2. Take out and leave in a warm place to rest for a further 6 minutes

Lamb sauce

Roasted lamb bones 1k

Carrot peeled and diced 1

Onion peeled and diced 1Celery stork peeled and diced 1

Leek peeled and diced 1

Head of garlic 1

Sprigs of rosemary 3

Sprigs of thyme 3

White wine 250ml

Stock (preferably veal) 1lt


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1. Saute all the chopped vegetables, garlic, thyme and rosemary in a heavy bottomed pan until lightlybrowned.

2. Deglaze with the white wine then add the roasted bones and veal stock and reduce on a high heat by twothirds.

3. Strain through a fine sieve4. Season with salt and pepper and keep ready for use.

Mint Hollandaise

Egg 1

Egg yolk 1

Shallot chopped 1

Black peppercorns 6

Sprig tarragon 1

White wine 50mlWhite wine vinegar 5ml

Clarified butter 250ml

Fresh chopped mint 2tbsp1. Melt the butter and keep warm.2. Place the shallot, peppercorns, tarragon, white wine, white wine vinegar in a pan and reduce by three

quarters.

3. Pass through a chinoise into a round bottomed bowl.4. Place the egg yolks into the bowl with the reduction and whisk over a pan of boiling water until the egg

mix becomes like a smooth thick double cream.

5. Take off the heat and gently whisk in the warm melted butter a little at a time being careful not to split it.6. Add the chopped mint, season and keep in a warm place ready for use.

lamb - cannon of spring lamb with gratin potatoes

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