Culcreuch estate lamb, mussel, artichoke, spinach, beans


Culcreuch estate lamb, mussel, artichoke, spinach, beans

Recipe by Paul O'Malley, Kikkkoman Masters 2016 Runner Up

  • Serves4

Ingredients

  • 1 loin of lamb (approx. 1kg)
  • 20 large grade A mussels
  • 700g baby spinach
  • 150g borlotti beans (pre soaked)
  • 160g panko breadcrumbs
  • 1 small bunch of flat parsley
  • 20 small crosnes (Japanese artichokes)
  • 850g lamb stock
  • 150g riesling
  • 20g caster sugar
  • 200g Kikkoman soy sauce
  • 100g unsalted butter
  • sherry vinegar

Method

For the borlotti beans

Place the beans & 400g of the lamb stock in a sauce pan, bring to a simmer & cook for 15-20 mins, until tender

Strain & reserve until serving

For the lamb

Trim the lamb of any fat & excess sinew & cut into 4 even portions

Place into 4 vacuum pouches & vacuum seal on full pressure

Cook in a waterbath at 65°c for 15 minutes

For the crosnes

Scrub the crosnes skins a little & put in a sauce pan

Cover with water & a teaspoon of table salt, bring to a boil & cook quickly until they are just starting to go tender

Strain & leave to air dry at room temperature until serving

For the spinach puree

Wash the spinach leaves & pat dry

In a wide based pan heat 50g of the butter until foaming

Add the spinach & cook quickly with a pinch of salt until the spinach is broken down

Strain the spinach & squeeze out any excess moisture

Roughly chop the spinach & blend in a thermomix with about 30g of the cooked borlotti beans until smooth

Pass through a chinoise & put in a squeezy bottle. Keep warm until serving

For the mussels

Place a saucepan over a very high heat. Once hot add the mussels along with 100g kikkoman, 50g lamb stock & cover

Cook for about 30 seconds until the mussels begin to open

Strain the mussels, reserving the cooking juices for later

Cool the mussels immediately

Once cool, remove the mussels from the shell & keep until serving

For the mussel glaze

Put the reserved mussel liquor in a pan with the caster sugar & reduce until glossy & sauce like consistency

For the panko coating

Heat 30g of the butter in a pan until it starts to foam

Add the panko & cook in the pan until golden & crispy

Drain the panko, season lightly & add some finely chopped flat parsley

For the lamb sauce

Put the riesling in a saucepan & reduce by half

Add 100g kikkoman & reduce again by half

Add 400g of the lamb stock & reduce by about three quarters, until a sauce consistency

Correct the balance of the sauce with a little sherry vinegar

To finish

Heat the remaining butter in a frying pan & caramelize the crosnes

Reheat the lamb sauce & add in the mussels with a some borlotti beans & some chopped parsley

Heat a spoonful of vegetable oil in a cast iron pan & caramelize the lamb on both sides

Rub the lamb in the mussel glaze & coat one side coat with the panko crumb

Carve the ends off the lamb & place to one side of the plate

Arrange the rest of the ingredients on the plate beside the lamb

Serve some extra lamb sauce on the side