…Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus
Serves four
Ingredients
For the Lamb
4 Lamb Racks
For Lamb Shoulder
500 gram de-boned lamb shoulder
Salt rub
400 g rock salt
200 g caster sugar
4 star anise
8 juniper berries
10 coriander seeds
10 pink peppercorns
2 bay leaves
1 sprig rosemary
1 sprig thyme
For the lamb shank Pie Pithivier
2 Hind Lamb shanks
1 carrot
1 onion
1 celery
1 leek
1 sprig rosemary
2 cloves garlic
1 bay leave
1 spoon tomato paste
½ glass Red wine
1 litre Chicken or lamb stock
Corn oil
1 pkt. Puff pastry
Parsley
Tarragon
1 egg (for egg wash)
For the Celeriac
1 large Celeriac
500 ml milk
Salt
For Peas & Broad Beans
200 g Fresh Peas
200 g Fresh Broad Beans
Salt
50 g unsalted butter
Chives
Preserved lemon
Method
For the Lamb
Clean the Lamb Racks from the sinew, and trim some of the excess fat, remove all the extra sinew from the double chop.
The double chop is from the wider part of the rack.
Remove the remaining loin from the rack and roll on cling film, give it a cylindrical shape so that it is all even.
Vacuum pack the loin and the double chop separately and cook at 58°c for 25 mins. Chill in iced water
Keep in the fridge until ready to use.
For the Lamb shoulder
This has to be done at least 2 days in advance.
Prepare the salt rub by blending all the ingredients in a food processor, then cover the lamb shoulder equally on every side with the salt rub and keep it refrigerated in a container with the rub for at least 4 to 5 hours.
Remove the lamb shoulder from the salt rub and rinse it with cold water removing all the extra salt, wrap it in cling film and then foil.
Cook at 74°c for 24 hours in the oven. After the 24 hours remove from the oven, in the meantime open a triple layer cling film, 2 layers along the working top and 1 layer across, while the shoulder is still warm, remove it from the cooking foil and wrap it tightly in a cylinder shape like the shape of a salami ,and keep refrigerated until needed.
For the lamb shank Pie Pithivier
Preheat the oven at 140°c,put a nonstick pan on the stove on high to medium heat, seal the lamb shank from all the sides ,and put in an oven dish deep enough to be covered with the braising liquor.
In the same roasting pan cook the mirepoix ( veg, tomato paste and red wine.) Reduce the wine and add the chicken stock.
Pour the cooking liquor on the lamb shanks and cook in the oven for 4 hours. Once the shanks are cooked give them some time to cool slightly, remove the meat from the bone and remove all the excess fat attached with the meat.
Pull the meat, add the chopped herbs and make small balls of 20 to 30 grams each, leave them covered in the fridge for about 2 hours to keep their shape intact. Roll open the puff pastry and with a 4cm diameter round cutter cut the base of the pithivier, place a portion of the pulled lamb in the middle of the pastry, with another cutter at least 8 cm in diameter adding egg wash on the base of the pithivier and close it with the larger puff pastry.
Brush with some egg wash and chill, then carefully use a small knife or a toothpick to make a small hole in the centre of the pastry and to score curved lines from the top to the bottom.
When ready to serve cook the pie in the oven at 180°c for 10 to 12 minutes.
For the Celeriac
Trim the celeriac, slice them 2.5cm and then cut with a 6-cm round cutter, cut in 4 and trim the edges to give them a pebble shape.
Cook in water for 3 to 5 minutes and keep them in the fridge afterwards until needed. Boil the remaining trimmings in the milk until cooked through, remove liquid and blend until smooth in a food processor.
For Peas & Broad Beans
Prepare a pot with boiling salted water. Shell the peas and broad beans and put the peas in the boiling water for 30 seconds and cool down in iced water. Then do the same for the broad beans.
Keep them refrigerated until needed. Cut the chives and preserved lemon as thinly as possible.
To assemble the dish
Start off by cooking the pie in the oven at 180°c for 10 to 12 minutes.
Than slicing a thin slice of the lamb shoulder and place it on the serving plate, than warm it up slightly under the grill.
Sear the lamb double chops and loins in a nonstick pan adding some butter at the end, season and in a preheated oven at 180°c for 3 to 5 mins.
Warm up the celeriac puree and place where desired on the plate, warm up the broad beans adding some butter, herbs and preserved lemon and place on the plate. Glaze the turned celeriac in some butter and add salt. When ready to serve cook the pie in the oven at 180°c for 10 to 12 minutes.
Sear the lamb double chops and loins in a nonstick pan adding some butter at the end, season and in a preheated oven at 180°c for 3 to 5 mins. Serve
Served recommends
