Keep up to date with
the latest news...

News Story

How to make... Gremolata canon of lamb, fondant potato stuffed with baby spring vegetables, Savoy cabbage, cauliflower purée and a redcurrant jus

Eurest | Recipes |  10 April 2013

CLICK HERE TO DOWNLOAD THE RECIPE AS A PDF

INGREDIENTS

FOR THE LAMB

2 lamb canons
Salt and pepper to taste

FOR THE GREMOLATA

2 tbsp parsley, finely chopped
1 clove of garlic, finely chopped
A thin slice of lemon rind, very finely chopped. Alternatively you could use the zest of ½ a lemon

FOR THE FONDANT POTATO

2 baking potatoes
150 g butter
75ml chicken stock
2 gloves of garlic, crushed
3 sprigs of thyme
Salt and pepper to taste

FOR THE CAULIFLOWER PURÉE

1 cauliflower, cut into florets
40g butter
½ an onion
2 cloves
1 bay leaf
200ml milk
100ml double cream
Salt and pepper to taste

FOR THE SPRING VEGETABLES AND CABBAGE

4 baby carrots
¼ head of broccoli
10 broad beans
4 baby leeks
½ head of Savoy cabbage
50g butter
Salt and pepper to taste

FOR THE REDCURRANT JUS

570ml lamb stock
1 shallot, finely chopped
100g redcurrant jelly
50ml red wine
Salt and pepper to taste

METHOD

PREPARE THE GREMOLATA

1. Combine all the ingredients in a bowl.

PREPARE THE FONDANT POTATO

1. Preheat the oven to 180°C.

2. Trim the sides of the potatoes.

3. Cut the potatoes with a large round cutter.

4. About three quarters of the way down the potatoes, cut about three quarters of the way through the potatoes. This will make it possible for you to remove the centre piece you will cut with the smaller cutter.

5. Using a smaller cutter, cut into the potatoes to remove the centre creating a hole for the baby spring vegetables.

6. Heat a small knob of butter in a pan and lightly colour the potatoes on both sides. Season with salt and pepper.

7. Place the potatoes, garlic, thyme and remaining butter in a baking tray.

8. Pour the stock into the baking tray until it reaches a quarter of the way up the sides of the potatoes. Place the baking tray in the oven and bake for approx 30 minutes.

PREPARE THE CAULIFLOWER PURÉE

1. Sweat the cauliflower florets in butter for a few minutes.

2. Cover the cauliflower with the milk, add the onion studded with cloves and the bay leaf.

3. Simmer the cauliflower mixture until soft.

4. Remove the onion, add the cream and mix in a blender until smooth.

5. Pass through a fine strainer to remove any lumps and season with salt and pepper.

PREPARE THE BABY SPRING VEGETABLES AND CABBAGE

1. Trim, wash and peel the carrots, broad beans and leeks.

2. Remove the outer leaves from the Savoy cabbage,cut it in half and remove the root. Then remove the thick central stems on each of the leaves before you chiffonade (shred very finely) the leaves.

3. Trim the broccoli into small florets.

4. Blanch the vegetables separately in pans of salted water until al dente (still slightly firm). This should take around two minutes.

5. Just before you are about to serve, melt the butter in a pan, add the vegetables and season to taste.

PREPARE THE REDCURRANT JUS

1. Sauté off the shallot.

2. Add the red wine and simmer until reduced by half.

3. Add the redcurrant jelly and the stock.

4. Leave to reduce by half again.

5. Make sure you are happy with the seasoning.

6. Strain.

TO SERVE

Preheat the oven to 180°C. Seal the lamb canons in a pan for a couple of minutes, cover them with the gremolata mix and roast for approx 8-10 minutes.Leave to rest for 5-6 minutes before cutting.

Put a small smudge of cauliflower purée in the centre of the plate and place the fondant potato on top of this. Fill the fondant potato with the baby vegetables.

Place a small pile of Savoy cabbage next to the potato.

Slice the lamb into five to six slices per person and fan these around the potato and cabbage.

Pour the jus over the lamb and around the plate.

Enjoy!

Back To News