Lamb shoulder hot pot, potato, bitter leaf salad, aged balsamic
Ingredients
180g Slow cooked lamb shoulder portion and cooking juices
25g Salad mix
1 Boulangère potatos portion.
1g Maldon salt
1g Black pepper, freshly cracked
MOP
- Keep the potato portion at room temp for servics
-5 minutes 195c covered with foil
- Remove the foil and add the lamb portion and bake for a further 5 minutes
- Dress and season the salad mix
- When lamb hot pot is ready the meat should be slightly caramelised, the sauce sticky and just coating the potato's - this must not be soupy
- To finish, before placing the hot pot on the plate top with the dressed salad mix, aim to build height with this so as it is take to the table it catches the customers eyes
Slow roasted lamb shoulder.
Ingredients
1x Whole lamb shoulder, bone in
5g Thyme sprigs
5g Rosemary sprigs
5g Garlic
2litres Chicken stock
2g Fine salt
2g Black pepper, freshly cracked
MOP
- Place all the ingredients into a gastro tray and then cover the lamb with parchment paper, seal the tray with foil and place in the rational to roast at 160c for 4 hours. The lamb should be soft to touch and easily pulled away from the bone. If this isn’t the case keep the lamb covered and cook longer
- Once cooked, remove the thyme, garlic & rosemary and pull all of the meat whilst the lamb is still warm ensuring the lamb is kept in large pieces and not pulled into thin strips.
- portion the lamb to 180g, this should be about 11 portions from 1 x 3kg lamb shoulder, and then add in the reserved cooking liquid
Bitter salad
Ingredients
Salad ingredients:
40g Radicchio
40g Red chicory
30g Shallot rings
20 Parsley
20 Mint
20g Alfafa sprouts
20g Mixed cress
50ml Olive oil
50ml Aged balsamic (not regular balsamic)
MOP
- Combine the salad leaves together and store until needed.
- For service garnish the mixed leaves with Aged balsamic and Olive oil.
Boulangère potato
Ingredients
300g 2mm sliced potato agria
180ml Demi Glaze
40g 2mm sliced white onion
4g Picked thyme
2g salt
1g Pepper
MEP
In a large cast iron skillet layour the potatoes until 1/5th the way up the skillet.
- Add a layer of white onion and Demi glaze and repeat until full. Make sure to arrange the top layer in a decretive spiral as this will be seen on the side dish.
Waiters Notes
Plate: Served on a napkin placed on the large walled plate
Allergies celery & sulphites - from the chicken demi, gluten