| Serves 4 |
|
| Ingredients: |
|
|
600g |
saddle of lamb, de-boned |
Shitake Mushrooms |
|
|
200g |
shitake mushrooms |
|
1 |
medium shallot, finely chopped |
|
50g |
chicken mousse |
|
25g |
fresh parsley, chopped |
|
200ml |
plain yoghurt |
|
salt & freshly ground pepper, to taste |
|
|
10ml |
Pommery mustard |
|
1 |
bunch chives, chopped |
|
200ml |
brown lamb stock, reduced |
|
Mixed Vegetables |
|
|
300g |
mixed vegetables, peeled & sliced (carrots, |
|
red onions, leeks, red and yellow peppers) |
|
|
15ml |
olive oil |
Method
Skin and trim the
lamb, then divide into 4 portions (150g each).
Shitake Mushrooms
Sauté the mushrooms
with the shallots. Reserve until chilled, then mix in with the chicken mousse
and adjust seasoning. Place the mixture in a piping bag.
Insert a knife lengthwise through the center of the meat to make a cavity and
then pipe the mixture inside. Then marinate the meat in the yoghurt for at
least 12 hours, after which you can remove from marinade and wipe off excess
yoghurt.
Season the lamb with salt and pepper, and sear on each side. Then transfer
to an oven and bake in medium heat for about 3 – 5 minutes until pink. Remove
from oven and rest for 10-15 minutes, then brush mustard over the lamb and coat
with chopped chives.
Mixed Vegetables
Stir-fry the vegetables
in olive oil for a few minutes. Season well and divide into four portions.
Assembly
Spoon over a little of the brown sauce on the plate and place the lamb on top
(if necessary finish the lamb in the oven).
Tip:
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