CHEF GRAHAM TINSLEY M.B.E. -
Rack of Salt Marsh Lamb with creamed Pearl Barley, Young Vegetables and a Butternut Squash Puree.
Serves 2
Ingredients 1x 6 Bone Rack of Salt Marsh Lamb |
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Method
1.Put the stock, port, sprig of thyme and red currant jelly on the stove to reduce.
2.Blanch all the vegetables in boiling salted water and cool in cold water.
3.Make the pearl barley risotto and set aside.
4.Make the butternut squash puree and set aside.
5.Trim the rack of lamb and clean the bones.
6.Seal the lamb in a frying pan in vegetable oil on all sides.
7.Cover the bones with a piece of wetted greaseproof paper and cook in a pre heated oven 180oC for ??? Minutes
8.Remove from the oven and cover with tin foil, leave to rest.
9.Re-heat the vegetables in some butter, season.
To Serve
Place a good spoonful of the pearl barley risotto on the plates, carve the lamb into 4 cutlets and place next to the risotto. Drag the squash puree down the other side of the plate with a spoon and garnish with the vegetables.
Ingredients for Pearl Barley Risotto
50grms Pearl Barley ( pre-soaked and washed )
½ Onion
50grms Carrot } all peeled and cleaned.
50grms Leek
100ml Chicken Stock
50grms Butter
50ml Double Cream
Chopped Parsley
10grms Grated Fresh Parmesan Cheese
Method
1.Boil the barley until almost tender then drain.
2.Very finely dice the onion, carrot and leek.
3.Cook the diced vegetables in half the butter until almost cooked.
4.Add the pearl barley.
5.Add the chicken stock, and simmer gently until almost dry.
6.Add the cream and reduce.
7.Finish with the cheese and parsley.
8.Season.
Ingredients for Butternut Squash Puree
250grms Peeled Butternut Squash
50grms Hard Butter
Salt, Pepper & Nutmeg
Method
1.Cut the butternut squash into large dice, cover with cold water, add a pinch of salt and simmer until tender.
2.Place in a liquidizer with the butter and blitz to a smooth puree.
3.Push through a sieve and return to a clean pan.
4.Bring back to the boil and season with salt, pepper and grated nutmeg.
What Could go Wrong
1.Sauce, depending on the strength of the stock you will to reduce it to the right consistency.
2.Timing, meat needs to be rested for as long as it is roasted. This stops the juices from running out all over the plate. Therefore pay attention to your times, 5 minutes to get your meat sealed, 15 minutes to roast, 15 minutes to rest 5 minutes to plate up, total time 40 minutes.