Istvan Ulmann • 28 March 2019
Recipe: Spring Lamb, Goats Curd Croquette, Baby Gem, Pickled Courgette & Watercress
Serves 5
Ingredients
5 x 5 oz lamp rump
Zest of 1 lemon
2 cloves of garlic
Pinch of thyme
For the croquette;
300g chipping potatoes
100g goats curd
40g preserved lemon peel
Pinch dill, salt, pepper
2 eggs
100g panko bread crumbs
50g flour
For the pickled courgette;
1 courgette
50ml white wine vinegar
50ml water
50ml sugar
Pinch salt, peppercorn, coriander seeds
For the braised baby Gem;
3 baby gem lettuce
200ml chicken stock
100g butter
For the sweetbread;
200g sweet bread
100g butter
200ml milk
Watercress to garnish
Method
- Marinate lamb rumps with lemon peel and thyme for 24 hours
- Soak sweetbread in milk for 24 hours
- Slice courgette using a potato peeler then leave it in pickling liquor for 24 hours
- Roast the potatoes whole then put through potato ricer
- Mix potato with goats curd, chopped dill and preserved lemon peel
- Roll and pane with Japanese bread crumbs for extra crispiness
- Cut the baby gem in half an blanch it in chicken stock and butter for 2 minutes
- Blanch the sweetbread in boiling water for 2 minutes. Peel off the outer membrane. Fry in foaming butter for 3 minutes for a nice golden colour
- Sear lamb rump on both sides before cooking in oven at 170° for 12 minutes & rest for 8 minutes
- Add the baby gem to the lamb pan to soak up the juices
- Serve baby gem and sweetbread underneath rump, add courgette to the side and garnish with fresh peppery watercress
Image credit https://www.jamesaphotography.co.uk/
This dish will be on our Spring a la carte menu from 11th April
If you have a go and making it at home, please tweet us a picture @berwicklodge
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