Ingredients:
2 cushions of lamb (600g each)
30g ground cumin
3 sprigs of fresh rosemary
4 whole fresh garlic cloves
6 large potatoes peeled
200g crème fraîche
50g fresh chives chopped
1kg runner beans cleaned, sliced
4/5 florence red onions, chopped
50ml maple syrup
Sea salt, cracked black pepper to season
100g butter
50ml rapeseed oil
Procedure:
1. Trim the cushions of lamb of excess fat or sinew.
2. Very roughly chop rosemary, and rub over the lamb.
3. Cover with cumin and wrap in cling film, leave for 12 hours in the fridge.
4. Blanch garlic in boiling water, cool, then peel.
5. Boil potatoes, mash, add chives and crème fraîche, season.
6. Warm a frying pan on the stove on a medium to low heat, add rapeseed oil, place lamb in pan and leave to color on one side.
7. Turn over and roll in oil, leave to color a little this time, bake in the oven for 20 mins for rare or longer if you prefer, carve just before serving.
8. Blanch runner beans till al dente.
9. Saute red onions till softened; add runner beans and a knob of butter, season to taste.
10. Sauté garlic, add maple syrup and then reduce.
11. Serve with gravy.
2 cushions of lamb (600g each)
30g ground cumin
3 sprigs of fresh rosemary
4 whole fresh garlic cloves
6 large potatoes peeled
200g crème fraîche
50g fresh chives chopped
1kg runner beans cleaned, sliced
4/5 florence red onions, chopped
50ml maple syrup
Sea salt, cracked black pepper to season
100g butter
50ml rapeseed oil
Procedure:
1. Trim the cushions of lamb of excess fat or sinew.
2. Very roughly chop rosemary, and rub over the lamb.
3. Cover with cumin and wrap in cling film, leave for 12 hours in the fridge.
4. Blanch garlic in boiling water, cool, then peel.
5. Boil potatoes, mash, add chives and crème fraîche, season.
6. Warm a frying pan on the stove on a medium to low heat, add rapeseed oil, place lamb in pan and leave to color on one side.
7. Turn over and roll in oil, leave to color a little this time, bake in the oven for 20 mins for rare or longer if you prefer, carve just before serving.
8. Blanch runner beans till al dente.
9. Saute red onions till softened; add runner beans and a knob of butter, season to taste.
10. Sauté garlic, add maple syrup and then reduce.
11. Serve with gravy.
Type: Authentic Recipe
Author: Leigh Say, Head Chef at the Swan Hotel
Restaurant: Swan Hotel, Sadler Street, Wells,USA
Source: http://www.swanhotelwells.co.uk/downloads/Recipe-November11.pdf