Lamb with Pea Puree

Ingredients

Mushroom Cream and Lamb Loin

Potato Maxim

10	no	Russet Potatoes
100	g	Western Star Unsalted Butter
10	g	Cornflour

Pea Puree

Baby Leeks and Pearl Onions

Method

Mushroom Cream and Lamb Loin​

1. In a sauté pan add some clarified butter and a little olive and sear lamb loin on both sides till browned all over. ​
2. Take out and transfer to oven and cook with probe till 52 degrees C.​
3. In the same sauté pan add shallot and fry for 2 mins, add garlic and Shimeji and cook 1 min further. ​
4. Add brandy and red wine and flambe, add thyme and reduce by 2/3.​
5. Add veal jus and reduce by 2/3​.
6. Add Anchor Extra Yield and bring to the boil, season with salt and pepper and serve will lamb.

Potato Maxim​

1. Peel potatoes and very thinly slice on mandolin. ​
2. Cut each slice in a to a disc with a 3cm cutter​.
3. Blanch potatoes in discs in salted boiling water for 30-40 seconds and refresh in ice cold water​.
4. Drain and dry on kitchen paper for 4 hours​.
5. Toss potatoes discs with corn starch and season with salt.
6. With a 7 cm cutter place the potatoes over lapping and one in the center, about 10-11 slices per portion​.
7. Allow to set in chiller overnight. ​
8. Heat little clarified Western Star Unsalted Butter and olive in a non-stick frying pan​.
9. Add the potatoes and cook for 4-6  mins or till  the potatoes have fused together, once fused and golden, turn over and repeat process.

Pea Puree

1. In a large pot of salted boiling water add petit pois and bring to the boil​.
2. Strain​.
3. In a food processor blend peas till smooth with Western Star Unsalted Butter​.
4. Pass through fine chinois.
5. In pot warm puree and add cream, season with salt.

Baby Leeks and Pearl Onions

1. In a sauté pan heat a film of clarified butter over medium heat​.
2. Add baby leeks and lightly pan roast till tender​.
3. Add pearl onions and lightly pan roast till tender​.
4. Season with salt and pepper and serve.