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28 October 2014
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Recipe: roast loin of lamb
Lavender roast loin of lamb
Lavender roast loin of lamb
Follow the recipe below to make Tina Bricknell-Webb's roast loin of lamb with lavender & sweet marjoram, thyme and broad bean mash, choggia barbietola beetroot and perpetual spinach.
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Serves 8

Ingredients
Arrow 1 saddle of lamb that has been hung for approx. 21 - 28 days, complete with belly flaps intact.
Arrow 30 ml garlic puree
Arrow Freshly ground black pepper
Arrow Sea salt
Arrow Choggia barbietola Beetroot
Arrow Spinach
Arrow Potatoes suitable for mashing e.g. Ballydoon, Concorde, Nadine, Kind Edward, Maris Piper, Remarka, Sante, Desiree etc
Arrow Broad beans, blanched & skinned
Arrow Whole garlic
Arrow Thyme, de-stalked
Arrow 4 tbsl Suzanne's sweet elderberry vinegar
Arrow Lavender leaves removed from stem and very finely chopped (cut stalks about 8 cm long, young shoots only, picked just before flower head develops).
Arrow ½ cup freshly chopped de-stalked sweet marjoram
Arrow 1 pint reduced stock (made from lamb & chicken bones).
   
Method

LAMB
First remove the loins without damaging the belly flap. Trim loins thoroughly and set aside.

Remove belly flap from rib cage, trim, score neatly, sprinkle with a little salt & pepper and beat between plastic as thin as you can get it.

Spread the garlic pûrée on to the belly flap and then sprinkle over the sweet marjoram and chopped lavender.

Place the loins on the flap, together with the fillets and neatly wrap with the flap, trimming where necessary. Wrap in cling film.

Chill in a freezer for about 30 minutes and then tie with fine string.

Using rendered lamb fat from the carcase, fry off the roll of lamb on top of the stove until browned and well sealed. Rest for 6 minutes.

Place in oven set at 200º C for 6 min. and leave to rest again. Repeat process until done. Rest before serving.

LAVENDER JUS

Heat the stock and thicken slightly with 1 tbs. potato/corn starch or arrowroot.

Add some finely chopped lavender & sweet marjoram and simmer until the texture and taste of the jus is correct, seasoning if necessary.


Tina Bricknell-Webb is chef at Percy's Country Hotel & Restaurant.
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