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Shetland Lamb 3 ways

Lamb Loin

6 bone lamb rack, bones removed, season with Shetland sea salt and mill pepper, pan sear in a little oil with thyme sprigs and garlic then roast in the oven for 8-10 mins @ 170 c, leave to rest for same amount of cooking time in warm place.

 

Lamb sweetbreads

250g. sweetbreads, rinse thoroughly remove the membrane and  lightly poach 4 nice pieces in some white wine and chicken stock and leave to cool, season and coat them in flour, egg and panko crumbs or breadcrumbs, then place them in the fridge till needed. Place in hot  fryer at 170 degrees for 5-6 mins till golden brown, drain and keep warm.

 

Lamb Kidney

4 lamb’s kidney skinned and white sinew removed, Fry for 3 to 4 mins in olive oil and butter season with Shetland sea salt and pepper, remove from pan and keep warm.

Merlot thyme Jus
1tbs extra virgin olive oil
20g butter
Lamb trimmings cut very small
5 shallots, roughly chopped
2 cloves garlic, crushed
2 sprigs thyme, leaves removed from stalk
1 cup merlot wine
250mls good  lamb stock
Balsamic vinegar, to taste


Place a frying pan over a medium heat, add the oil and butter. Cook the shallots, lamb trimmings stirring until browned. Add the garlic and herbs; cook a further 5-8 minutes. Add the wine and reduce by half, add the lamb stock and reduce to a sauce consistency. Season with salt and pepper, add balsamic to taste. Pass through a sieve and set aside.

 

Butternut squash puree

1/2 butternut squash ()
4 tablespoons softened butter, divided
Shetland sea salt and pepper, to taste
1 orange, zested
3 tablespoons orange blossom honey
Pinch ground cinnamon

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon. Pulse a few times to incorporate.


Puy lentil ragout

30 grm onion, peeled and finely chopped
30 grm carrots, peeled and finely chopped
20 grm celery, trimmed and finely chopped
2 garlic cloves, peeled and crushed
50g pancetta, cut into cubes
Small handful of thyme sprigs
1 bay leaf
150g Puy lentils, rinsed
100ml red wine
250 ml brown chicken

For the ragout, heat 1-2 tablespoons of olive oil in the casserole. Tip in the onion, carrots, celery and garlic and cook for 4-5 minutes, stirring often, until the onion is soft. Add the pancetta and continue to sauté together until it has released its oils into the pan and is lightly golden.  Add the herbs and stir in the lentils. Pour in the wine and allow bubbling until almost completely reduced. Add the stock and some seasoning and bring to the boil. Lower the heat and simmer, covered with a lid, for 20 minutes.

When cooked add tspn of cream to finish.  Check seasoning keep warm.

Carve the canon of lamb into four, spread some of the squash puree on the plate, place a slice of roast loin on the puree, and then a nice spoon of lentils for the sweetbreads to sit on, garnish with the shallots and vegetables ,  spoon some sauce over and  around the lamb.

Enjoy............................................ George!