Cannon of Lamb with Apricot and thyme mousse, Dauphinoise potato, sugar snaps and carrots with a Port Wine Jus
- 2 x Cannon of Lamb 150gr
- 25gr Sugar snaps
- 6ea Baby Carrots (blanched)
- 5 g each salt and pepper
- 30gr Chicken mousse
- 10gr Chopped Dried Apricots
- 5gr Chopped Thyme
- 2 x 100gr Dauphinoise potato (separate recipe)
- 100ml Port Wine Jus
- 15gr Caul Fat
- 20 ml Olive oil
- 20gr Unsalted butter
- Season and seal the lamb, cool and top with the mix of chicken mousse, thyme and chopped Apricots. Them wrap with caul fat to ensure that the mix stays on, have the join underneath. Seal over the joint in a non-stick pan
- Cook the lamb until medium approximately 12 mins (oven 200degC)
- Warm the blanched vegetables, sauté the vegetables in butter season and plate
- Arrange the hot Dauphinoise potato on the plate with the vegetables
- Carve the cooked Lamb in half on an angel
- Monte the sauce with a little-softened butter
- Drizzle with a thread of sauce just catching the meat.
- 500ml double cream
- 500ml milk
- 3 garlic cloves
- 8 large King Edward or Maris Piper potatoes
- 100g grated gruyere
- cheese (optional)
- Heat oven to 190C/170C fan/gas 5.
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
- Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
- Scatter over 100g grated gruyere cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.