Lamb Loin & Fillet ‘En Crepinette’

Prep Time : 40 Minutes

Cook Time : 50 Minutes

 

Ingredients :

 

1 whole Lamb Rack, Butchered Ready

120g Lamb Sweetbreads

100g Puff Pastry

2 Local Asparagus

150g Parsnips

100g Crepinette

1 Red Pepper

1 Yellow Pepper

6 Slices of white bread without crust

25g Toasted Almonds

2 Leeks

2 Tomatoes

400ml Good Quality Sherry

 

Directions :

For the parsnip mash: Peel the parsnips, and in a pan sweat the finely cut leeks and parsnips, without colour. Fill the pan with chicken stock until you immerse the parsnips, and cook all the way trough. When ready blend in a liquidizer.

For the Lamb: Ask your butcher to clean a whole rack of lamb and clean any excess fat from the loin. Tie the loin with a butcher string, and seal both the loin and fillet quickly, until it has a nice golden brown colour. Cook the loin for 15 mins on 185c and the fillet for 6 mins. Take out of the oven and rest for 10 mins.

For the Puff Pastry: Roll out the puff pastry and dock with a fork from both sides. Cook whole with some weight on top of the puff to rise evenly. Cook for 24 mins on 165c. When golden brown take out of the oven and cut into slices of 8cm in lenght and 1.5cm in width.

For the sweetbread: Leave the sweetbread in cold water for 6 hours beforehand and change the water frequently Poach the sweetbread from cold water until it almost boils, and leave under cold running water to cool off. Remove the membrane on top of the sweetbread carefully without puncturing the meat, and dry out on a kitchen towel. Warm a pot with butter and seal the sweetbreads with the butter frothing for a nice golden colour. Do this quickly or it will over cook.

Peel the asparagus and boil quickly in salted water.

Cut the peppers, leeks and tomatoes into a fine brunoises, and sweat nicely without giving colour. Mix the ingredients with fresh breadcrumbs and cover the fillet with it.

Reduce the sherry until a glaze consistency

Assembling the plate: Put some mash in the bottom of the plate horizontally and thin. Cut loin in a thick slice and place it on the left hand side. Fill the tart with almonds, sweetbreads and cress, place in the middle. Trim the edges of the fillet and top with peppers and place on the right of the plate. Place the asparagus and other vegetables accordingly and dress with the sherry glaze.