Lamb Recipe

Yorkshire Lamb Recipe - Provenance Magazine

 

Yorkshire Lamb | Cucumber, Broad Beans & Mint Jus

Serves 4

This is a recipe created by Callum Bowes, commis chef at the The Cleveland Tontine. Callum created this dish for the Herriott Awards and made it through to the final.

Ingredients

Lamb:

  • 2 Lamb cannon
  • Thyme
  • Unsalted butter
  • Maldon salt

Cucumber ketchup:

  • 3 Cucumbers
  • 3 Shallots
  • 200ml White wine vinegar
  • 100g Sugar
  • 100g Spinach
  • Ultratex to thicken

Cucumber Heart:

  • 1 Cucumber
  • Thyme
  • Salt

Mint Jus:

  • 2 Litres lamb stock
  • 1 Litre brown chicken stock
  • 200ml of red wine
  • 50ml Brandy
  • 100g Lamb trimmings
  • 3 Medium shallots
  • 2 Sprigs of thyme
  • 1 Bay leaf
  • 3-4 Black peppercorns
  • 1 Sprig of mint

Garnishes (If you wish):

  • Broad Beans
  • Fresh Garden Peas
  • Samphire

 

 

Method

1 Remove all the fat and sinew from the lamb. Roll in cling film into a ballotine and place in the fridge to set for at least an hour. Remove from the cling film, heat a large frying pan with a touch of oil in it. Season the lamb with salt and place in the pan and seal all sides. Add the thyme and the butter and baste for a few minutes. Leave to one side in the pan allowing the meat to rest.

2 Place vinegar and sugar into a pan and bring to the boil, add chopped shallots and leave to simmer until shallots are soft, then remove from the heat. Blanch the spinach in boiling water for 30 seconds, remove and refresh under cold water then squeeze out all of the water from the spinach. Peel the cucumbers then chop and place in a vacuum pack bag and seal (you can use a sealable sandwich bag). Place in pan of boiling water and cook for 3 minutes. Remove bag from pan and cool. Add all ingredients into a mixer and blitz. Pass through a fine sieve then whisk in ultratex and correct seasoning with salt.

3 For the cucumber heart, peel the cucumber & split down the middle length ways. Cut each length in to 3 even pieces. Season with salt, place in a vacuum pack bag and seal (you can use a sealable sandwich bag) with the thyme. Place in pan of boiling water and cook for 3 minutes remove bag from pan and cool. When ready to serve scorch the cucumber using a blow torch or place under the grill.

4 Brown the meat and the shallots, until even coloured. Add the thyme, bay leaf and the peppercorns. De-glaze the pan with the brandy. Add the red wine and reduce to a glace, add the beef stock and the chicken stock. Reduce the sauce to the right consistency. Pass the sauce through a sieve and add mint when ready to serve.

5 For the vegetable garnish use broad beans, fresh garden peas & samphire.

This lamb recipe was featured on the Provenance Magazine Spring 2019, if you would like to know more about the spring season, click on the image to view the Provenance Magazine.

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Provenance Magazine Spring Edition - Lamb Recipe