Lamb cannon , red currant jus ,truffle celeriac mash and braised shallots Recipe

Perfect and colourful dish to enjoy in any special occasion.

  • Preparation
    15mins
  • Cooking time
    20mins
  • Rest time
    5mins
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Ingredients

Pour people
  • Rump of lamb (200g) : 6 whole
  • Rosemary sprig(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 50 ml
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Celeriac(s) : 2 whole
  • Semi-skimmed milk : 1 L
  • Unsalted butter : 125 g
  • Double cream : 100 ml
  • Black truffle oil : 20 ml
  • Banana shallot(s) : 6 whole
  • Cider vinegar : 50 ml
  • Caster sugar : 50 g
  • Unsalted butter : 50 g
  • Thyme sprig(s) : 3 whole
  • For the sauce
  • Red wine : 250 ml
  • Thickened veal stock : 300 ml
  • Redcurrant(s) : 100 g
  • Thyme sprig(s) : 3 whole
  • Garlic clove(s) : 2 whole
  • For the garnish(es)
  • Pea shoot(s) : 1 bunch

Method

  • ETAPE 1

    Preheat an oven to 200c. Blitz the rosemary sprigs, oil, salt and pepper in a small food processor. Rub all over the lamb and leave to marinade for 30 minutes. Heat a large stainless steel frying pan and place the cannons in. Cook until golden brown on both sides , then transfer into the oven and cook for 4/5min

    Leave to rest for 5 min.

    Deglaze the pan with the red wine and reduce by half, set aside.

  • ETAPE 2

    Peel the celeriac and cut into 1-2cm dice. Melt the butter in a large saucepan and saute the celeriac for 5 minutes until golden brown. Pour in the milk, season, bring to the boil and simmer for 10-15 minutes until the celeriac is cooked through. Scoop the celeriac out into a blender and add approximately 1/2 of the cooking milk and all of the double cream. Puree until smooth and season with the truffle oil to taste.

    Keep warm in a saucepan, covered on a low heat.

    For the shallots:

    Peel the shallots and cut in half length ways.

    Heat a frying pan over a medium heat and add the butter. Cook the shallots in the butter until golden, then add the thyme and the sugar. When the sugar has melted, deglaze the pan with the vinegar. Cover the pan and leave the shallots to cook over a low heat until soft and sticky or transfer to a 180C preheated oven . Add a splash of water from time to time if necessary.

  • 3. FOR THE JUS

    Peel and dice the shallots and garlic, pick the red currants from the vine .

    Sweat the shallots and garlic with butter in a small sauce pan until soft and translucent.
    Add the thyme and reduced red wine.
    Add the veal stock and red currants bring to the boil, reduce to a simmer until desired consistency is achieved.
    Season with salt and pepper to taste.

    to serve :

    Cut the lamb cannon into 4/5 equal portions

    Spoon some of the puree into a deep plate, top with the lamb , garnish with the shallots and sauce ,
    finish the dish with some pea shoot on top

Chef's tip

«This recipe also works great with beef, give it a try!»

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