Southdown Lamb Loin with Watercress and Pearl Barley

Method;

Lamb Loins

In the kitchen, Galton vacuum packs his Lamb Loins and water baths at 62°C for 20 minutes, before searing off with foaming butter. However without these kitchen gadgets you can;

– Preheat the oven to 180°C

– Season the lamb loins liberally with salt and pepper.

– Place a pan on a high heat until very hot. Add a little oil and a knob of butter. When the butter starts to foam, add the loins and quickly brown on each side.

– Once all the lamb loins have been seared, place in a roasting tray and place in the oven for between 10-15 minutes depending on the size (if you place a skewer into the middle of the loin for 10 seconds, it should feel warm when pressed against your lip or back of the wrist for medium rare, while it should feel hot for well done). Remove from the oven and let the meat rest for at least 15 minutes.

 

Pearl Barley

– In a heavy based pan add the butter and shallots with a little salt, and sweat over a medium-low heat until soft. Add the barley.

– Cover the barley with chicken stock and bring to a simmer. Keep adding a little stock to cover until the barley is soft.

– Add a knob of butter and some fresh, chopped parsley to finish. Adjust the seasoning to your taste.

 

Watercress Purée

– In a food processor combine the watercress, vinegar and water. Combine until smooth.

– While the processor is still running, add the oil in a slow, steady stream to emulisfy the purée.

– When fully combined, season and pass through a sieve.

 

To Assemble

– Gently heat through the purée and the barley. Add a spoonful of the watercress purée and drag across the plate.

– Add a spoonful of the barley to the middle of the purée.

– Cut the ends of the loin and place on top of the barley.

– Dress the dish with some fresh watercress.