Serves 4
- 4 Lamb Chumps, skinned and skin scored
- 50g Samphire
For the Stuffed Onion
- 1 Onion – cut in half and broken into layers, reserve trim
- 2 Tbsp Marmite
- 2 Tbsp Panko
- 200g Lamb Mince
- 2 Tbsp Onion, finely diced
- 1 Tbsp Celery, finely diced
- 1 Tbsp Carrot, finely diced
- 1 Clove Garlic, finely diced
- 1 Tbsp Chopped Thyme
- 50ml Red Wine
- 400ml Chicken Jus
- 1 Bay Leaf
- 1 Tbsp Vegetable Oil
For the Crispy Onion
- Onion Trim – sliced on mandolin very thin
- Salt
For the Creamy Quinoa
- 75g White Quinoa
- 2 Tbsp Marmite
- 200ml Double Cream
- Salt
For the Red Cabbage Ketchup
- 600g Red Cabbage Juice
- 10g Salt
- 8g Agar Agar
- 50g Sherry Vinegar
- 80g Sugar
For the Caper Jus
- 50ml Chicken Stock
- 1 Shallot
- 1 Clove of Garlic
- 10 Sprigs of Thyme
- 100ml White Wine
- 1 Tbsp Lilliput Capers
Method
For the chumps. Preheat oven to 180 C. Heat a large frying pan over a medium high heat, add a splash of oil. Season 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 C. Rest for at least ten minutes. Trim edges and cut in half.
For the stuffed onion. Add oil to medium sized pan and heat until oil starts to smoke. Then add lamb mince, and brown. Once brown, add all the vegetables and cook on a low heat for 5 mins, then drain off any excess fat, put the meat and veg back in the pan. De-glaze the pan with the red wine, and reduce by 2/3. Then add the thyme and chicken jus, and cook for 45mins on a low heat, then add breadcrumbs. Chill and reserve. Put 1 litre of water into a medium saucepan, add marmite and salt to taste. Bring to the boil. Add onion, and cook for 5 mins, or until tender. Cool, then stuff with braised lamb, using a cocktail stick to seal.
Crispy onion. Preheat deep fat fryer to 160 C. Lightly salt the onion for 20mins, then dry thoroughly on kitchen paper. Fry onion, and keep moving, until lightly golden brown. And drain on kitchen paper.
Creamy quinoa. Place 1 litre of water in large pan and add marmite, and bring to the boil. Add quinoa, and for around 12 minutes or until tender, and drain off water. Place quinoa in suitable saucepan with the cream, and reduce until thick. Add seasoning if needed, and a little lemon juice.
Red cabbage ketchup. Combine all the ingredients in a pan, mix thoroughly, and bring to the boil. Chill the mix. Once set, blend until smooth. Check seasoning.
Samphire. Bring a small saucepan of water up to the boil, add samphire, and cook for 20 seconds.
For the caper jus. Sweat the shallots 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 strain. Add capers.
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