Chef - Pascal Aussignac
Ark of Taste Product - Portland Lamb
Producer - Meerhay Manor
''Portland lamb braised in vegetable and burned hay stock for 6 hours until tender. Served with silky purée of toasted water-chestnut finished with beurre noisette for extra nutty flavour. Red and green kale to crisp everything up; a little bit of samphire sprinkled with smoked salt to bring up the hay flavour on your palette. All this served with a glossy jus of its own.'' Pascal Aussignac
For the Lamb shoulder
– Preheat the oven to 120°C.
– Season your lamb with salt and pepper before searing all sides in a hot pan until crispy.Place in a large roasting pan.
– Burn the hay in deep pan. Add vegetable stock when burned (smoked).
– Boil the stock and then strain into the pan with shoulder.
– Place the Lamb in the oven and cook for 6/7 hours at 120°C until extra tender.
For the Purée
– Strain (but keep the liquid) and dry the water chestnuts. Toast them in the hot pan with beurre noisette until golden brown. Add the water chestnuts stock/liquid and bring to the boil. Cook for 15 minutes adding more stock if required.
– Once the chestnuts have soften, transfer the mix to a blender and blitz until smooth. Pass through a fine seive and season with salt.
– Set up a fryer to 140°C (or alternatively fill a heavy based pan half full with vegetable oil and put on a medium heat – be careful!).
– Pick the kale, removing any tough stalks, and wash and dry completely.
– Fry the kale in deep oil until crispy turning frequently for an even result. Remove and dry on kitchen roll. Season with salt.
– Cook the samphire in a hot pan with little bit of olive oil, water and smoked salt. Strain and serve straight away.
– Remove the cooked lamb from stock.
– Strain the stock into a clean pan and place on a medium high heat. Add the aromatics (rosemary, black peppercorns and garlic) and cook (reduce) until thick and sticky. Strain through a fine sieve and season with salt if needed.