Herbed Lamb With Mint Shallot Sauce And Rutabaga Purée Recipes

MINT AND SHALLOT SAUCE FOR LAMB

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

HERBED LAMB WITH MINT SHALLOT SAUCE AND RUTABAGA PURéE

Steps:

• Preheat oven to 375°F Trim excess fat from lamb. Using sharp knife, score 1/4-inch-deep crosshatch pattern all over top of lamb. Rub lamb with vegetable oil. Sprinkle lamb with salt and pepper. Mix parsley, sage, rosemary, thyme and tarragon in small bowl. Rub herb mixture all over lamb, pressing firmly to adhere. Place lamb in large roasting pan. Roast until thermometer inserted into lamb registers 155°F, about 1 hour 45 minutes.
• Remove lamb from oven and let stand 15 minutes. Pour pan juices into glass measuring cup; degrease pan juices. Mix butter and flour in small bowl. Combine shallots and wine in heavy small saucepan. Boil until most of liquid evaporates, about 2 minutes. Add chicken broth and boil 2 minutes. Whisk in flour mixture and chopped fresh mint. Boil until thickened to sauce consistency, whisking occasionally, about 5 minutes. Whisk in any degreased lamb juices. Season sauce to taste with salt and pepper.
• Place lamb on platter. Surround with mint and parsley sprigs. Serve lamb with sauce and Rutabaga Puree.

RUMP OF LAMB, KIDNEYS, SHALLOT PURéE & BROAD BEANS

Steps:

• Start by making the shallot purée. In a large pan, melt the butter over a medium heat and stir in the shallots and bay. Season with salt and lower the heat. Cover and allow to sweat and simmer very gently for 40-50 mins until soft and translucent. They should create a lot of juices. Pour in the double cream and boil for 1 min. Remove from the heat and use a slotted spoon to put the shallots in a blender with just enough of the liquid to allow them to purée. Add more of the liquid if necessary but you should have a thickish consistency. Push through a sieve for a smoother result and set aside.
• Heat oven to 180C/160C fan/gas 4. To cook the lamb, heat the oil in an ovenproof pan to a high temperature, season the lamb generously all over and put fat-side down and colour. Turn it over and roast in the oven for 15-20 mins depending on how you like it cooked. Remove and rest it somewhere warm.
• To cook the kidneys, heat a frying pan with the butter until gently foaming. Add the seasoned kidneys and allow to colour for 2-3 mins on one side without shaking the pan. Flip them over and continue cooking for another min or so. Remove, tip them into a sieve and allow to rest over a bowl to allow any pink juices to drain. Keep the kidneys somewhere warm and discard the pink juices.
• For the broad beans, make a vinaigrette with the white wine vinegar and olive oil, adding the garlic and the parsley. Stir together, add to the broad beans, then tip in any meat juices from the lamb.
• To serve, spoon some of the shallot purée onto a plate, slice the lamb quite thickly and arrange on top, then place 2 kidney halves on top of the lamb. Spoon around some of the broad bean vinaigrette and serve.