Best end of lamb with cutlet and confit shoulder.

Orry Shand

Method:

Best end of lamb

6 bone rack

Start by cutting the two-end rib bone off the rack, polish the bone until clean of sinew and trim excess fat

With the remaining rack, bone out the ribs and trim of excess fat to obtain the loin

Season well and place into a medium heat frying pan skin side down to render the fat

Once you have released the fat add olive oil and start to brown of the loin

Put in rosemary and crushed garlic along with butter and begin to baste the loin

Place in the oven for 3-4 minute or until reached 47 degrees

Take out of the pan and allow to rest

Follow the same process for the polished rack

Confit lamb shoulder

200g x lamb shoulder, deboned (preferably organic)

5g x rosemary, leaves picked

5g x garlic cloves, each clove cut lengthways into 3

10g x coarse sea salt

1lite x duck fat

Start by salting the shoulder for 12 hours overnight

Rinse the salt off and sear in a hot pan and place the shoulder in an oven proof dish submerged in the duck fat with the rosemary and garlic for 3 to 3 and half hours at 120 degrees

Once cooked take the shoulder out and flake into a pan and add some of the jus to bond the meat together

Gnocchi

845g x potato

170g x strong bread flour

35g x egg yolk

nutmeg

salt

To make the gnocchi, cook the potatoes in the oven for 40–50 minutes. Once cooked, mash them immediately and add the other ingredients

Knead until fully incorporated then roll the mix into cylinders. Cut into 2cm pieces and roll to make gnocchi. Cook the for 4–5 minutes in salted boiling water

And pan fry until golden to finish

Savoy

1 x savoy Cabbage

1 x shallot

1 x Parsnip

50g x root ginger

100g x butter

Blanch 4 whole outer savoy leafs and refresh

With a circular cutter, cut out the centre of the leafs and remove the stem in a “ v “ cut

Set aside

Finely shred the heart of the savoy, blanch and set aside

Micro plane the parsnip and ginger into a saucepan with diced shallot and sweat off without colour

Add the butter and blanched savoy and cook out

Season and decant on a flat tray to cool

Fold the blanched leafs into a cone shape and stuff with the parsnip mix

Wrap in cling fling to form a ball and set aside for reheating

Madeira and lemongrass jus

1 x shallot

1 x crushed clove of garlic

1 x sprig of rosemary

300ml x lamb stock

200ml x beef stock

100ml x madeira

½ stem of lemongrass

Sauté the shallot, lemongrass and rosemary in a sauce pan

Add the lamb and beef stock then reduce by 2/3

Pass the sauce into a clean pan and add the Madeira and slowly simmer

Finish with a knob of butter before service

Garnish

Asparagus

Chanterelles

Fresh peas