Level: Medium
Equipment:
Pots, pans, grater
A good blender
Microplane
Blow torch
Thin metal skewer
Chinos
A small ladle
A heat proof spatula
A nice main course plate
Key Jobs:
Crushing the potato
Marinate lamb
Cooking of lamb
Blow torch of lamb
Making of green puree
Mini Comber fondants
Presentation of dish
Ingredients:
300g Comber Earlies
200g unsalted butter
1 Heather Blossom Wildwood vinegar
30g Achill island salt
5 very dark green courgettes
2 bunch of basil
6 clove garlic
100g double cream
200g buttermilk
100g olive oil
1 cannon of Lamb
1 punnet of basil cress
1 punnet of courgette flower
½ bunch of thyme
½ bunch of chives
2 lemons
Method:
Bring potatoes up to boil in seasoned water and turn to a simmer. When cooked strain and crush with a fork adding butter and vinegar bit by bit until seasoned to perfection.
Marinate the lamb in garlic and thyme and buttermilk.
Grate the green part of courgette
Cook 2 cloves of garlic cut in half in some olive oil add grated courgette and cook until tender add basil and some cream let bubble then blend straight away
Bake the lamb at 160c for 8-10 minutes
Check is cooked and let rest. Once ready to dress and blow torch the lamb (use with caution).
To serve, spoon the crushed potatoes on the plate carve the lamb and place on top spoon the courgette and basil puree on the side Finish with cress and flowers.
