Recipe of the month: Walwick Hall 

Spiced lamb faggot with roasted lamb rump, boulangère potatoes, carrots and pan juices. Try this warming lamb dish by Steven Murray, head chef at Walwick Hall, the new luxury country hotel, restaurant and spa that recently opened in Humshaugh, near Hexham

Ingredients

Lamb 

1 6oz lamb rump (prepped)

1 sprig of rosemary

1 portion of (pre-made) red wine jus

Kale 

50g curly kale

5g unsalted butter

Salt and pepper

Artichoke crisps 

3 Jerusalem artichokes

Salt and pepper

Glazed carrot and carrot purée 

4 large carrots

2 star anise

120g unsalted butter

½ orange (juiced)

1½ pints of water

Salt and pepper

Boulangére potatoes 

2 onions (finely sliced)

2 thyme sprigs

2 garlic cloves

2 tbsp olive oil

1.5kg starchy potatoes (peeled and thinly sliced)

450g brown chicken stock

Salt and pepper

Lamb faggot 

100g lamb breast (minced)

65g lamb heart (minced)

50g lamb liver (minced)

65g pork belly (minced)

12g caul fat (minced) and a little extra to wrap

0.5g coriander seeds

0.5g cumin seeds

12g flat leaf parsley

1½ thyme sprigs

Half a banana shallot

Half a garlic clove

Half an egg

12g oats

2g salt

2g white pepper

Dash of port

Method

* Seal the lamb rump in a hot pan for one to two minutes on each side and place in preheated oven (180 degrees) for six to seven minutes. Remove from the oven to rest. Keep warm until needed.

* Deep fry the rosemary until crispy and lightly season with salt. Save for garnish.

* Blanch the kale in boiling salted water for 30 seconds, take out and place into a pan along with the butter, season and serve when needed.

* Thoroughly wash the artichoke; slice thinly. Slowly deep-fry until just crisp, place on a draining cloth and season. Leave until needed.

* Peel the carrots and place into a pan along with the butter, star anise, orange juice, water and salt. Simmer slowly until the carrots are tender.

* Once cooked, drain the carrots and keep the liquid, take one carrot and slice in half, long ways, and sear in a hot pan until golden brown. Set this aside until needed.

* Place the rest of the carrots into a thermo blender and blend smooth for four minutes, adding the cooking liquid until the consistency you desire is reached. Season and pass through a fine sieve. Set aside.

* For the boulangére potatoes, fry the onions, garlic and thyme in the oil until soft and slightly coloured.

* Spread a layer of the potatoes over the base of a lined gratin tin, sprinkle over a few onions and lightly season. Continue layering with both potato and onion until dish is full or has reached desired depth (always finish with potato). Pour over the chicken stock and bake for around an hour until cooked and golden brown. Put in the fridge and set until cold, then slice into portions.

* For the lamb faggot, mix the 24-hour braised breast with the minced heart, liver, pork belly and caul fat.

* Toast the seeds and grind in a pestle and mortar – add to the meat mix along with the herbs.

* Dice the shallots and mince the garlic and sweat down with no colour. Add the port and reduce until thick and sticky. Add to the mixture of meat.

* Add the egg and oats, mix well and season.

* Make 110g patties and roll in the caul fat. Fry each one gently in a frying pan to colour.

* Rest faggot in the fridge for ten minutes, then heat in the oven for ten minutes before serving.

* In the same pan that you cooked the lamb faggot and rump, deglaze with a little red wine, add the pre-made jus and a little butter.

* Serve all the dish’s elements as per the picture.

Walwick Hall
www.walwickhall.com 
0871 4950013

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