Lamb Saddle, Lemon Purée

Lamb Saddle, Lemon Purée

A decadent sunday lunch – lamb saddle is stuffed with spinach and wild mushrooms and served with a tangy lemon purée.

Great served with braised peas and pancetta.

Lamb Saddle, Lemon Purée
Serves 4-6

Ingredients:

For the Lamb Saddle: 1 Lamb Saddle (Double Loin, Boned, Fillets Separate), 6 Sage Leaves, 2 Bay Leaves, 15g Unsalted Butter, 1 Garlic Clove (Crushed), 1 Shallot (Finely Chopped), 200g Fresh Spinach, 100g Wild Mushrooms (Chopped), 50g Dried Morels (Rehydrated and Chopped), 1 Egg Yolk, 1tbsp Cream Cheese, Sea Salt, Black pepper, Nutmeg

For the Lemon Purée: 4 Organic Lemons, 75ml Honey, 1/4tsp Sea Salt, 150ml Water

Method:

1) Prepare the stuffing for the lamb. Place the butter in a large pan over a medium heat. Fry the garlic and shallot in the butter for 2 minutes until soft. Add the wild mushrooms and morels and cook for a further 4 minutes, stirring frequently. Add the spinach and toss lightly in the butter – cook for 2 minutes until slightly wilted. Remove the mixture from the pan and place in a sieve over a bowl. Allow the mixture to cool and then press the majority of the liquid from the mixture into the bowl beneath (discard the liquid). Place the spinach mixture in a bowl with the egg yolk and cream cheese and beat well to combine. Season to taste with sea salt, black pepper and a good amount of grated nutmeg.

2) Line the centre of the saddle between the two eye muscles with the sage leaves. Pile the stuffing along the centre of the saddle. Roll up tightly and tie with string both on the horizontal and vertical – place a bay leave at either end under the string to stop the stuffing from escaping. Transfer to the fridge for at least 2 hours to set.

3) Preheat the oven to 180c. Sear the saddle in a hot frying pan before transferring to the oven. Cook for around 20-30 minutes until cooked to your liking – internal temperature of each eye muscle should be around 50 degrees c for medium. When cooked, remove and wrap well in tin foil. Allow to rest for at least 20 minutes.

4) Meanwhile make the lemon purée. Peel the skin from the lemons and scrape way the white pith. Juice the lemons. Place the peel, honey and water in a small saucepan and place over a medium heat. Bring to the boil and simmer for around 30 minutes or until the peel is tender. Place the mixture in a blender and add the lemon juice and salt. Blend to a fine purée. Check the taste and add more honey if desired. Set aside.

5) Remove the string from the lamb and slice into equal portions. Serve with the lemon purée. Great served with some braised peas and pancetta.

Enjoy!

Advertisements

Beef Fillet, Madeira, Yorkshire Pudding

Beef Fillet, Madeira, Yorkshire Pudding

A decadent Sunday Lunch! Roasted beef fillet is paired with a sweet Madeira jus and richer Yorkshire puddings.

We have been developing extra-matured 60 day, dry aged steaks at work (my family butchers business) and I had the pleasure of using an extra-matured fillet for this dish. Beautifully tender with a rich, almost game like flavour – the results are better than we could have wished for – a really special steak! Our extra-matured steaks are available to buy from our online shop!

Beef Fillet, Madeira, Yorkshire Pudding
Serves 4

Ingredients:

For the Beef: 800g Beef Fillet, 25ml Rapeseed Oil, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Garlic Clove, Sea Salt, Cracked Black Pepper

For the Madeira Jus: 3tbsp Unsalted Butter, 1 Shallot (Finely Diced), 1 Garlic Clove (Bashed), 100ml Madeira, 200ml Beef Stock, Sea Salt, Cracked Black Pepper

For the Yorkshire Puddings: 225g Plain Flour, 375ml Milk, 4 Eggs

Method:

1) Preheat the oven to 220c. Make the Yorkshire pudding batter by whisking together the milk and eggs. Slowly add this mixture to the plain flour in a large bowl – whisking to combine (don’t worry if there are a few lumps!). Pour a little vegetable oil into the bottom of each hole of a 12 hole muffin tin and place in the oven to preheat. Once hot, remove and pour the batter into the muffin tin, dividing the mixture equally between the holes and return to the oven to cook for 20-25 minutes until golden brown. Remove and set aside.

2) Make the Madeira jus by sautéing the shallot and garlic for 5 minutes in 1tbsp of the butter in a medium saucepan over a medium heat. Turn the heat up high and add the Madeira, allow to reduce by half. Add the beef stock and continue to reduce until the mixture has reduced by 2/3. Strain the sauce into a clean pan and whisk in the butter whilst over a low heat. Set aside.

3) Preheat the oven to 200c. Season the beef fillet with sea salt and cracked black pepper and sear for 2 minutes on each side in the rapeseed oil in a large pan over a high heat. Transfer to the oven, sitting atop the rosemary and garlic clove, and roast for 25-30 minutes for medium-rare or until cooked to your liking. Remove, cover and allow to rest for at least 15 minutes before serving. Meanwhile, turn the oven down to 160c and return the Yorkshire puddings to the oven to warm.

4) Slice the beef fillet and serve with the Yorkshire puddings and warmed Madeira jus. Also great served with some roast potatoes and baked carrots.

Enjoy!