Infotel Magazine | Edition 8 | 2016

Method
Lamb
Switch the oven on to 180°C.
Ingredients
Lamb
6 x 8oz Lamb Noisette
1 pint beef stock
Rough cut vegetables
(onion, garlic, celery,
carrot and leek)
½ pint red wine
Redcurrant jelly
Dauphinoise
8 sliced potatoes
500ml double cream
500ml milk
50g block of butter
100g grated Gruyere
Glazed vegetables
6 mini turnips
6 mini carrots
6 baby sweet corn
200g spinach
Heat a little oil in a pan, then add the lamb and
cook until it is dark brown on the outside.
Transfer to a deep roasting tray with
the mire poix (the rough cut vegetables) and cover
with the red wine and stock. Braise in the oven for
up to three hours or until the lamb is tender.
Remove from the oven and allow to cool.
Strain the stock to use for the Jus.
Jus
Add the strained stock into a heavy
bottomed pan.
Place on a high heat and add a little redcurrant
jelly, and reduce until it coats the back of a spoon.
Then pass through a fine sieve and set aside
Dauphinoise
Boil the cream, milk and butter in a pan until
the liquid is reduced by about a quarter.
Thinly slice the potatoes.
Once the liquid is cooled, add the potatoes and
give them a good coating before layering them
in an oven proof dish.
Cover with tin foil and cook in the oven
on 180°C degrees until tender.
For the last 10 minutes of cooking time, remove
the foil and add the grated Gruyere. Return to the
oven until golden.
Cover with foil and place a heavy object on the
top to press the potato dish down, then cut into
small squares.
Blanch the vegetables and refresh.
Plate up, serve and savour!
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