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Herb-crusted lamb
- Prep time:
- 45 mins
- Cook time:
- 1 hrs 30 mins
- Serves:
- 3-4
Michael Caines serves a wonderful parsley and breadcrumb-coated lamb with a rich lamb jus and peas
Ingredients
For the lamb jus
- 2.5kg carcasses Lamb, chopped small
- 100ml Olive oil
- 2 large Onions, finely chopped
- 2 Leeks, finely chopped
- 4 Carrots, finely chopped
- 1 head Garlic, peeled
- 1 tbsp Thyme, leaves
- pinch Cumin seeds
- pinch ground Cinnamon
- 500g ripe plum tomatoes
- 100g tomato purée
- 300ml water
- 500ml veal, glace (this can be bought ready-made or can be made by simmering 1 litre of veal stock until it is reduced by half)
- 1.5 litres chicken stock
For the herb crusts
- 400g breadcrumbs
- 150g flat-leaf Parsley, picked and washed
- 3 cloves Garlic
- 60ml Olive oil
- 1 1/2 tbsp Dijon Mustard
- pinch white pepper
For the lamb
- 1 best-end of Lamb, (8 cutlets minimum)
- 2 tbsp vegetable oil
- knob of unsalted butter
- Dijon Mustard, to taste
- 400g Spinach
For the minted new potatoes and peas
Method
1. For the lamb jus: preheat the oven to 180C/gas 4. Roast the lamb carcasses on a roasting tray in the oven until lightly browned.2. Combine the olive oil, onions, leeks, carrots and garlic in a pan and cook until softened, Add the thyme, cumin seeds and cinnamon and cook for a further 5 minutes.
3. Stir in the tomatoes and tomato purée and simmer for 10 minutes.
4. Place the roasted bones into a large stockpot, add the cooked vegetables, water, veal glace and chicken stock. Bring to the boil, reduce to a simmer and cook for 30 minutes.
5. Strain the mixture through a colander into a clean pan. Simmer again until reduced by half.
6. Pass the mixture through a piece of muslin tied with string into another clean pan. Set aside, keeping the jus warm and discarding the vegetables.
7. For the herb crust: place the breadcrumbs, parsley and garlic into a food processor and blend to a fine crumb.
8. Add the olive oil, a pinch each of salt and white pepper, and the Dijon mustard. Blend until the mixture comes together as a paste. Remove and place on a tray.
9. For the lamb: increase the temperature of the oven to 200C/gas 6 and season the lamb with salt and pepper.
10. Heat the vegetable oil and butter in a small roasting tray and brown the lamb on all sides on top of the stove. Place the lamb fat-side down into the tray and transfer to the oven.
11. Roast for 5 minutes, then turn the lamb over and roast for a further 4 minutes. If you prefer your meat more well done, you can add an extra 3-5 minutes cooking time. Remove from the tray and leave to rest, in a warm place, for 15 minutes. Keep the oven on.
12. Brush the lamb with Dijon mustard and then press it into the herb crust. Place on a roasting tray ready to reheat.
13. For the minted new potatoes and peas: scrub the new potatoes well with a brush and wash under cold running water.
14. Cover the potatoes with the water in a pan, add the powdered chicken stock, salt, thyme, mint, bay leaves and garlic and bring to the boil.
15. Reduce the potatoes to a simmer and, once they are tender, drain and put them back into the pan. Stir in the chopped mint leaves and butter and season with salt and pepper.
15. Cook the peas in a pan of boiling salted water until tender. Drain.
16. Place the lamb back into the oven to reheat 5 minutes before serving, then remove the lamb from the oven and carve it into cutlets.
17. To serve, place 2-3 cutlets on each serving plate, scatter the warm buttery minted potatoes and peas around and serve with the lamb jus.
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