Lamb Breast Scrumpet
Season breast with salt and baharat. Brown well.
Pressure cook 40–45 mins with wine, stock and aromatics. Natural release.
Reduce cooking liquor. Shred meat, season with sherry vinegar, fold through reduced liquor to bind.
Roll tightly in cling film, chill overnight.
Slice, flour/egg/crumb and chill until service.
Fry at 170°C until golden and heated through
Pressed Potato Cake
Slice potatoes thinly (1–2mm). Do not wash.
Layer in tray, brushing each layer with lamb fat and seasoning lightly.
Bake 160°C 60–75 mins until tender. Press while warm. Chill overnight.
Portion and pan-fry in lamb fat until golden and crisp.
Roscoff Onions
Sous vide with butter and salt at 85°C for 45–60 mins.
Char cut-side down. Glaze in lamb jus with sherry vinegar and butter.
Lamb Jus
Brown mirepoix, deglaze with red wine, reduce fully.
Add roasted bones and stock. Simmer 1.5–2 hrs. Strain and reduce to glossy.
Finish with butter and sherry vinegar.
Wild Garlic Emulsion
Blanch leaves, refresh, blend smooth.
Whisk yolk, mustard, vinegar. Emulsify with oil. Fold in garlic purée. Season.
Lamb Rack
Score fat lightly. Season.
Render fat cap in pan, roast 180°C 6–8 mins to 50–52°C core.
Rest 10 mins. Carve into 2-bone chops.
Final Plating
Crisp potato, fry scrumpet, sauté asparagus, warm onions and jus.
Plate with emulsion, carve rack last, spoon jus around.
Lamb Breast Scrumpet
Season breast with salt and baharat. Brown well.
Pressure cook 40–45 mins with wine, stock and aromatics. Natural release.
Reduce cooking liquor. Shred meat, season with sherry vinegar, fold through reduced liquor to bind.
Roll tightly in cling film, chill overnight.
Slice, flour/egg/crumb and chill until service.
Fry at 170°C until golden and heated through
Pressed Potato Cake
Slice potatoes thinly (1–2mm). Do not wash.
Layer in tray, brushing each layer with lamb fat and seasoning lightly.
Bake 160°C 60–75 mins until tender. Press while warm. Chill overnight.
Portion and pan-fry in lamb fat until golden and crisp.
Roscoff Onions
Sous vide with butter and salt at 85°C for 45–60 mins.
Char cut-side down. Glaze in lamb jus with sherry vinegar and butter.
Lamb Jus
Brown mirepoix, deglaze with red wine, reduce fully.
Add roasted bones and stock. Simmer 1.5–2 hrs. Strain and reduce to glossy.
Finish with butter and sherry vinegar.
Wild Garlic Emulsion
Blanch leaves, refresh, blend smooth.
Whisk yolk, mustard, vinegar. Emulsify with oil. Fold in garlic purée. Season.
Lamb Rack
Score fat lightly. Season.
Render fat cap in pan, roast 180°C 6–8 mins to 50–52°C core.
Rest 10 mins. Carve into 2-bone chops.
Final Plating
Crisp potato, fry scrumpet, sauté asparagus, warm onions and jus.
Plate with emulsion, carve rack last, spoon jus around.
