Lamb 26 – Braised lamb shank, slow roasted saddle and pan seared lamb loin

serves 4

Place the 3 cuts of lamb on a plate and serve with 23 condiments listed below. Served with Lemon Mint Jelly, Feta Licorice Dust, Basil Yogurt Bubble, Sun Dried Tomato Balsamic Gel, Anchovy Crouton, Crispy Eggplant, Prawn Ceviche, Truffle Crumb Celeriac Remoulade, Masala Butter, Rosemary Aioli, Picked Shitake Mint Chili, Lemon Thyme Pudding, Roasted butternut, Red Onion Marmalade, Tarragon Gel, and Pea Mint Puree.

Saddle of Lamb

INGREDIENTS

Dash olive oil
About 1kg boneless saddle of lamb, rolled and held with string
200g/7oz breadcrumbs
1 bunch fresh thyme, chopped
1 bunch fresh flat-leaf parsley, chopped
1 tbsp Dijon mustard

• Heat an ovenproof pan until hot, add a dash of olive oil and fry the lamb until coloured all over. Transfer the pan to the preheated oven for five minutes and then set aside to rest while you make the crust.
• Mix the breadcrumbs with the chopped herbs in a small bowl.
• Liberally spread the Dijon mustard over the lamb. Stir in a drizzle of oil to the breadcrumbs and then use them to coat the lamb.
• Return the lamb to the oven and cook for a further 15-20 minutes, or to your personal liking. Remove from the oven, cover with foil and leave in a warm place to rest for at least five minutes.

Braised lamb shank

INGREDIENTS

1 lamb shank
15 cloves garlic, crushed
6 large carrots, peeled and cut into 3" pieces
6 sprigs fresh rosemary
2 bay leaves
1 large onion, cut lengthwise into eight wedges

2 cups chicken stock
1 cup white wine
Minced flat-leaf parsley, to garnish
Kosher salt and freshly ground black pepper, to taste

• Put lamb in a large roasting pan, season generously with salt and pepper, and broil, flipping once, until browned, about 25 minutes. Remove lamb from oven and heat oven to 325°
• Arrange garlic, carrots, rosemary, bay leaves, and onions around lamb; pour in chicken stock and wine. Season wine mixture with salt and pepper and cover pan tightly with aluminum foil. Place roasting pan in oven and cook, turning lamb once, until fork tender, 4–5 hours. Transfer to a wire rack and let cool 20 minutes. Transfer lamb and vegetables to a large serving platter and sprinkle with minced parsley; serve pan juices on the side.

Pan Seared Lamb Loin

INGREDIENTS

Pan seared lamb rack
1 tablespoon extra-virgin olive oil
1 large stem of rosemary and leaves coarsely chopped 2 garlic cloves, coarsely chopped
Kosher salt and freshly ground black pepper

• Pre-heat a roasting pan on a stove, season the lamb well with salt, pepper and olive oil.
• Sear the lamb till browned add in your rosemary and garlic. Place in a pre-heated oven for 10 minutes for a medium rare.