Seasonal eating is king at the Hundred House, and it’s one of the things cornerstones of our culinary success. Seasonality goes hand in hand with choosing the best local ingredients, and lamb is up there with the stars of Shropshire produce.
Stuart says “Lamb from Shropshire is packed with sweet flavour and is in my opinion the best that you can find. This however makes it very sought after and lambs this year are making 30-40% more at the market then last year. Many of them are being exported straight to Europe as a consequence of the strong Euro. For this dish we are combining the more expensive rock with the more economical shoulder, thus saving a little money whilst providing a nice contrast in flavour from the slow braise shoulder and cook to order rack.”
April is always an exciting month in the kitchen, with the abundance of summer just around the corner, our minds and palates turn firmly towards fresher flavours. Spring still brings the odd chilly day though so it’s not quite salad season yet. This lamb dish fits the bill beautifully.
It’s a real treat to be able to give you one of Stuart’s recipes, I hope you enjoy it !
Roast rack of new season lamb with roulade of braised shoulder
This dish is great for entertaining, the bulk of the work is done in advance. Start by making the braised shoulder roulade and the sauce. Finish on the day with the rack of lamb.
You will need
For the braised shoulder roulade:
1 shoulder of lamb boned and rolled not too big, around a kilo.
2 medium onions, unpeeled
2 sticks of celery
3 springs parsley
2 Bay leaves
2 springs rosemary
½ head garlic roughly chopped
500ml white wine
500 ml beef or lamb stock
For the chicken mousse
350g chicken fillet
1 egg white
2 table spoon of chopped and fresh tarragon
pinch of salt and pepper
350ml Whipping cream
For the lamb rack
One rack of lamb. Ask your butcher to allow two cutlets per person.
One or two days before the dinner
- Chop the vegetables to ½ inch chunks and scatter in baking tray large enough to hold the lamb, and leave a few inches space all round.
- Season the lamb and place it in the middle. Tuck the herbs underneath to protect from scorching.
- Place in oven set at 175°c for 20 minutes, then a further 20 minutes on about 220°c to caramelise the lamb. It should be a rich brown. Check occasionally, and if it looks as though the vegetable are about to cross the line between caramelised and burnt, add a drop of stock and give them a stir.
- Now turn the oven down to 150°c. Pour in the wine and stock and seal with foil. This means the lamb is steamed in its own juices which will intensify the flavours Cook like this for two and a half hours.
The lamb should be now very tender but not quite like jelly. It is hard to handle at this stage, so leave it to rest covered in the tray for half an hour.
- Whilst the lamb is resting, make the next element of the roulade, the chicken
Put the following ingredients in a blender.
- 350g chicken fillet
- egg white
- table spoon of chopped and fresh tarragon
- pinch of salt and pepper
Puree until smooth.
Keep the motor running whilst you pour in the 350 ml whipping cream. As soon as the cream is combined you should have a smooth mousse texture. Place in fridge.
- Now you are going to make what is basically a chicken-lamb sausage
Place a rectangle of cling film on a flat surface, it needs to measure 45cm x 30 cm
Place two more layers of cling film of the same size over this. This is your
“sausage skin”. Flatten down well and smooth.
- With a spatula scrape the chicken mousse over the cling film in a rectangle roughly 10 cm wide and 35 cm long.
- Remove the lamb from the tray and pull any string out. Flake the lamb into a bowl without mashing it up, then place the lamb flakes over the chicken mousse and flatten a little.
- Now taking one of the longer edges, roll the cling film into a sausage and knot or tie with a string both ends of the cling film. Avoid leaving air pockets in the sausage or it will be hollow.
- Poach the sausage till 65°c in the centre in simmering water bath. This will take about 45 minutes. Set aside to cool and then refrigerate.
Finally, make a simple flavour-packed sauce by pressing all the vegetables and liquid in the tray through a fine sieve into a saucepan. Boil and thicken lightly with cornflower to light sauce consistency, and adjust the seasoning to taste.
On the day of the dinner
- Take a one or two cutlet rack per person,
- Seal in a hot pan then roast at 190°c for about 15 minutes
- Let the lamb rest for 10 minutes in a warm place.
- Meanwhile remove the cling film from the sausage and cut into 12mm disks.
- Pan fry with some quartered mushrooms and place under hot grill for five minutes
- Place your choice of seasonal vegetables on a warmed plate.
- Cut each rack in two to highlight the succulent meat.
- Put lamb and the sliced roulade on a plate, spoon some sauce over the mushrooms, then pour this over the cutlets.
And there you have it. A stunning dish full of richness from the shoulder and sauce which contrasts beautifully with the sweet delicate flesh of the rack of lamb.
This is definitely a recipe to spend time on. If this all feels like to much effort then you know where to find us. Call 01952 580240 for to book a meal or treat yourself to a much needed spring break.