Serves 4
For the lamb:
- 4x lamb chumps, trimmed and skin scored
Preheat oven to 180 deg cel. Heat a large frying pan over a medium high heat, add a splash of oil. Season the the chumps with salt and pepper, and place them skin side down in the pan.
Cook until golden brown and the fat has rendered down, then quickly seal all over, and place in the oven for around ten minutes or until the core temperature reaches 55/60 deg cel. Rest for at least ten minutes. Trim edges and cut in half.
For the braised peas:
- 300g peas, 100ml chicken stock
- 250g unsalted butter-room temp
- 20g fresh mint
- Salt and pepper
Put the butter and the picked mint leaves in a blender with a little salt and pepper, and blend until combined. Roll the butter up in parchment paper to make a cylinder, and chill in the fridge. Heat the stock up, add 30-40g of the mint butter and emulsify, and then add the peas.
For the spinach puree:
- 300g washed baby spinach
- Salt
- Xantham gum
Bring a large pan of salted water to the boil. Add the spinach, and cook until tender (about 1 minute). Immediately drain, reserving some water, and then blend until smooth. Check the seasoning, add the tip of a knife of xantham, and blend again. Chill in a bowl over ice.
For the garlic pickle (enough for 5):
- 150g peeled garlic cloves
- 2 finely chopped green chillies
- 40g finely chopped ginger
- 5 tsp veg oil
- 1 tsp turmeric
- 1 tbsp picked curry leaves
- 3 tsp salt
- 3 tbsp gochujang paste
- ½ tsp fenugreek seeds
- 2 tsp mustard seeds
- 1 tbsp brown sugar
- 3 tbsp white wine vinegar
- Juice of half a lemon
Place a medium sized frying pan over a medium heat, once hot add the oil, followed by the garlic. Cook until golden brown and tender, and then remove the garlic from the pan. To the same pan add a little more oil, and then the curry leaves followed by the chilly and ginger. Turn the heat down, and after a minute or so, add the spice powders and salt. Cook until the raw smell of the spices has gone, and then add the brown sugar, and then the fried garlic. Mix well and check the seasoning and spice level. After 2 mins remove the pan from the heat and add the vinegar and lemon juice. Chill.
For the shallot:
- 2 banana shallots
- Olive oil
- Salt and pepper
- Thyme
Preheat the oven to 200 deg cel. Keep the skin on shallot, and cut in half lengthways. Line a tray with parchment paper, lightly oil and season, and place the shallots on the tray cut side down. Sprinkle a little thyme around them, and place in the oven for 12-15 minutes. Once cooked, allow to cool slightly, remove the skin and root.
Potatoes and goats cheese butter (enough for 10):
- 400g seasonal new potatoes
- 250g unsalted butter-room temp
- 1 tsp dried dill
- 1 tbsp chopped chives
- 200g soft goats cheese
- Salt and pepper
Place the potatoes in a medium size saucepan, cover with water and add some salt. Bring to the boil, and then turn the heat to a simmer, cook in til tender. Meanwhile, place the butter, goats cheese, dill, chives and a some salt and pepper, in a blender. Blend until combined. Place the butter on parchment paper and roll into cylinders. Chill down. When the potatoes are cook coat with some of the goats cheese butter.
For the jus:
- 500ml chicken stock
- 1 shallot
- 1 clove of garlic
- 10 sprigs of thyme
- 100ml white wine
Sweat the shallot and garlic in a little olive oil until tender, add the wine, and reduce this by 2/3. Add the stock and thyme, and reduce by roughly ½, and strain through a chinois.
