Meli melo of lamb on minted pea puree with Chinese cabbage and potato rosti

Method

1. First begin to prepare the potato rosti. Steam the potatoes for 18 minutes, then cool.

2. Peel and grate the steamed potatoes. Season with salt and freshly ground pepper.

3. Press the grated potato into four 15cm ring moulds, pressing in firmly.

4. Preheat the oven to 200ºC/Gas 6.

5. Season the lamb cutlets and fillet pieces with salt and freshly ground pepper and toss in the olive oil.

6. Heat a griddle until very hot. Griddle the lamb briefly on each side, marking the meat with the griddle pattern.

7. Transfer the lamb chops and fillet pieces to a baking sheet. Roast for 5 minutes until medium rare. Set aside and keep warm.

8. Meanwhile, heat the vegetable oil for the potato rosti in a large, heavy-based frying pan. Fry the potato rostis until golden-brown on each side.

9. Meanwhile, make the minted pea puree. Heat 1 tablespoon of olive oil in a saucepan. Fry the onion over a very low heat for 1 minute. Add the garlic and cook gently for a further 1 minute.

10. Pour in the wine, increase the heat and cook until reduced by half. Stir in the cream and cook until thickened, stirring often.

11. Mix in the cooked peas. Blend to a puree using a hand blender, jug blender or food processor. Mix in the mint.

12. Meanwhile, bring a large pan of salted water to the boil. Add the Chinese cabbage and cook briskly until tender.

13. Plunge the cooked cabbage into iced water, drain, then squeeze out the excess moisture.

14. Heat a large frying pan and add the chilli oil. Add the cabbage and stir-fry until heated through. Season with salt and toss with sesame seeds.

15. To serve, divide the minted pea puree among 4 plates. Top each portion with a potato rosti. Cut the fillet of lamb and arrange with the lamb cutlet on the rosti. Drizzle basil oil around the edge of each dish. Top the oil with the Chinese cabbage and serve.

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Ingredients

4 lamb cutlets, each 60g
4 pieces of lamb fillets, each 80g
salt and fresh ground black pepper
1 tbsp Olive oil
basil oil, to serve

For the minted pea puree:

1 tbsp Olive oil
2kg frozen peas, cooked and drained
25g chopped onions
1 clove Garlic
200ml White wine
200ml double cream
1 tsp chopped fresh mint

For the Chinese cabbage:

4 small Chinese cabbages, outer leaves removed
50ml chilli oil
Salt
a pinch of toasted sesame seeds

For the Potato rosti:

4 large Maris Piper Potatoes
salt and fresh ground black pepper
vegetable oil, for shallow-frying

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