Pan-fried Dorset lamb with mini Shepherd’s pie, rosemary and garlic roasted root vegetables and redcurrant jus
Cooking Time 45 Minutes
Portions
4
Ingredients
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g Garlic clothes (skin on)
g Rosemary sprigs
g Turnip
g Swede
g Carrot
g Celery sticks
g Celeriac
g Parsnip
ml Lamb stock
g Minced lamb
g Potatoes (mashed)
g Thyme sprigs
g Onion
g Carrot
g Peas
g Redcurrant sprigs
ml Lamb jus
1
Step 1
For the shepherd's pie - finely dice the onion and carrot, sweat in a little olive oil, add the minced lamb and season. Add the lamb stock and peas, cook for 10 minutes.
2
Step 2
Grease a small tian ring, half fill each ring with the mixture. Pipe mashed potato on top and garnish with a sprig of thyme. Place in a medium hot oven for 10 minutes until the mashed potato is golden brown.
3
Step 3
Peel all the vegetables and cut each vegetable into different shapes. Blanch separately in boiling water. Roast all of the vegetables in a little olive oil and butter with garlic cloves and rosemary sprigs.
4
Step 4
Season the lamb and seal in a pan on both sides with a little olive oil. Place in a warm oven for around 8 minutes or until the lamb is cooked to your taste.
5
Step 5
To serve - Place the shepherd's pie at the top of the plate, carefully removing the tian ring. Add a selection of the roasted vegetables at the bottom of the plate.
6
Step 6
Slice into each lamb loin into 12 pieces. Place 6 slices of lamb on top of the root vegetables. Warm the redcurrants up in the lamb jus. Once warm, place on top of the lamb loin. Pour a little jus around the lamb and shepherd's pie.