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Over an eight week period, 14 of Britain's top chefs will be battling for the honour of cooking the Queen's 80th birthday lunch, in the new BBC2 series 'Great British Menu'. The final dishes will be chosen by a public vote. Watch the chefs in action in the new BBC2 series, televised on weekdays at 6.30pm.
New season lamb with a herb and mustard crust and scallion crushed potatoes
Serves 4
4 boneless loins of lamb, each 150g
4 tbsp light olive oil
6 tbsp fresh breadcrumbs
1 tsp roughly chopped thyme
1 tbsp chopped parsley
1 tbsp smooth strong Dijon mustard
1 tbsp wholegrain Dijon mustard
salt and pepper
Sauce
300ml good brown lamb stock, made from bones and trimmings
pinch of thyme leaves
1 tsp chopped parsley
1 tsp wholegrain Dijon mustard
15g butter
Scallion Crushed Potatoes
700g new potatoes, peeled
85g butter
4 spring onions (called scallions in Ireland), finely chopped
Garnish
Seasonal vegetables, such as new carrots, braised lettuce and broad beans
Method
1. Preheat the oven to 200C/gas 6.
2. Season the lamb with salt and pepper. In a heavy frying pan, heat 3 tbsp of the olive oil until it is nearly smoking. Add the lamb and cook over high heat until well browned all over. This should take about 5 minutes; the loins should still be rare inside. Place on a wire rack and allow to cool to room temperature.
3. Pour the breadcrumbs on to a baking sheet and drizzle with the remaining olive oil. Mix gently with your fingers. Put into the oven and toast until lightly browned, stirring two or three times. When browned, allow to cool, then add the herbs.
4. For the sauce, reduce the lamb stock until it has a light sauce consistency.
5. To prepare the scallion crushed potatoes, cook the new potatoes in boiling salted water until tender, then drain. Melt the butter in a saucepan over a moderate heat, add the spring onions and a little salt and cook gently for 1 minute. Add the potatoes and crush gently with a fork. Keep warm.
6. While the potatoes are cooking, finish the lamb. Mix the two mustards together and brush over the top of each loin. Dip the mustard-coated part of the loin into the breadcrumbs and gently press the crumbs on to the mustard. Set the loins on a baking sheet, crumb side up. Place in the top of the oven and roast for 4-5 minutes for medium rare, or 8 minutes for medium well done. Remove from the oven and allow to rest in a warm place while you cook the vegetables and finish the sauce.
7. Bring the sauce to the boil, then remove from the heat and stir in the herbs, mustard and butter. Check for seasoning.
8. To serve, spoon the vegetable garnishes and scallion crushed potatoes on to the warmed plates. Slice each loin into three slices and place on the potatoes. Spoon the sauce over or around.