An Easter Special from:
Darren Tattersall – Head Chef – Lake Country House Hotel and Spa.
Roast Saddle of Lamb, Pea’s, Morel’s, Roast Baby Gem, Confit potato, Basil Jus.
1 Saddle of Lamb (Boned)
Lamb Bones from the Saddle
2 bulbs Garlic
10 Basil Stalks
250g Fresh Shelled Peas
1 Bunch Asparagus
2 Baby Gem Lettuces
3 red skin Potato’s
Micro Red Basil for Garnish
Trim the Saddle of lamb of all sinew and excess fat, roll up and tie with string every inch along. Sear in a pan to colour and then roast in an oven at 185 degrees for 25 minutes to medium rare. Rest for 15 minutes before serving.
Roast the Lamb bones with 2 onions, 2 carrots, 1 bulb of Garlic and 10 Basil stalks, once golden Brown Place in a pan with water and simmer for 12 hours, strain the stock and put it back on the stove and reduce by two thirds, pass through muslin.
Blanch the peas in salted boiling water for 2-3 minutes, refresh in iced water. Take half the peas and pop the peas out of the outside skin. Take the other half and make a puree by getting half a diced onion and 1 clove of garlic, sauté the onion and garlic in butter for 3-4 minutes till translucent, add the peas and cover with milk, boil for 5 minutes till soft and blend in a blender, pass through a fine chinois.
With a pastry brush gently brush all the dirt from the outside of the morels, cut in half length ways and clean the dirt from the inside as well. Sauté in melted butter and a pinch of salt for 3 minutes until just soft.
Cut the asparagus down by about half and peel the bottom of the tips, Blanch in boiling salted water for 2-3 minutes until tender, refresh in iced water,
Peel the potatoes and with an apple corer get 112 pieces out of the potatoes. In a deep oven tray put 1 garlic bulb, 2 shallots and sat fill with oil and the potato’s and put in oven at 140 degrees for 45-60 minutes until tender. Lift out onto kitchen paper to drain excess oil.
Take the outer leaves off the baby gem then cut in half length ways and wash under cold water, sauté face down in butter till golden brown.
To plate up warm all ingredients and arrange nicely on a plate with 2 nice slices of the lamb saddle.