|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Fillet, shoulder and belly of lamb with kale compote, glazed Roscoff onion and lamb jus

by
Alyn Williams

PT1H30M

PT5H

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Lamb fillets

Shoulder of Lamb

Lamb belly

Seaweed butter crust

Kale compote

Lamb sauce

Roscoff onions

Onion purée

print recipe
shopping List

Equipment

  • Food processor or blender
  • Fine strainer
  • Pressure cooker
  • Coffee grinder

Method

print method
1
To prepare the belly, mix together the salt and seaweed in a bowl, then cover the belly in the mixture. Leave to sit for 2 hours, then rinse for 10 minutes under cold running water
2
Preheat the oven to 120°C/gas mark 1/2
3
Dry the belly with a towel and place in a deep roasting tray. Cover with the lamb or duck fat and cook in the oven for 4 hours, or until the meat is very tender
  • 200g of lamb fat, rendered, or duck fat
4
Season the shoulder with salt and pepper and rub with a little more lamb or duck fat. Place in a deep tray, pour in 250ml of cold water and cover with tin foil. Place in the oven for 3 hours, along with the belly
5
Once the belly is out of the oven, turn the temperature up to 200°C/gas mark 6. Remove the tin foil and return the shoulder to the oven for 10 minutes
6
Remove the shoulder and leave to rest for 10 minutes. Remove the bone by simply twisting it out of the meat. Wrap and seal the meat very tightly in cling film, then cool down in a bowl of iced water. Once cold, remove from the water and slice into 1.5cm thick pieces. Reserve in the fridge on a flat tray
7
Once the belly is cooked, press between 2 trays, weighted with a saucepan. Place in the fridge until cold, then carefully remove the belly, trim the edges and cut into 1cm thick strips. Return to the fridge
8
For the seaweed butter crust, blitz all of the ingredients together in a food processor until thoroughly combined and emulsified. Spread between 2 sheets of greaseproof paper to a flat 1/2cm thickness, then chill in the freezer. Once firm, carefully cut into pieces that will fit on top of the lamb shoulder portions and keep in the fridge until required
9
For the kale compote, pick the leaves and wash well. Blanch for 1 minute in lightly salted boiling water, then strain and cool under running cold water. Once cold, dry with kitchen towel
10
Melt the butter and olive oil in a large pan, add the onion and cook until tender but not coloured. Tie the bay leaf, thyme, garlic and lemon rind to a bag of muslin to make a bouquet garni
11
Turn up the heat and add the blanched kale leaves, a good pinch of salt and the bouquet garni. Cook until the leaves are tender, then add the vinegar and cook until the vinegar has evaporated. Add the stock and cover the pan with a tight fitting lid
  • 75ml of sherry vinegar
  • 150ml of vegetable stock, white
12
Continue to cook, stirring occasionally until almost all of the liquid has gone - the kale should now be very tender. Remove the bouquet garni and drain the kale in a colander. Transfer the leaves to a food processor and blitz until finely puréed
13
Lightly toast the spices under the grill, then add to a coffee grinder with the salt and grind into a powder. Use these spices to season the kale compote to taste, then set aside
14
Preheat the oven to 180°C/gas mark 4
15
For the lamb sauce, roast the bones with the vegetables, tomatoes and tomato purée in the oven until the bones are a deep golden brown colour. Place the bones in a pressure cooker along with the herbs, spices, wine and stock and cook on high pressure for 15 minutes
16
Pass the liquid through a fine strainer then simmer in a pan until reduced by half. Once it has reached a gravy-like consistency, set aside until ready to serve
17
Preheat the oven to 180°C/gas mark 4
18
To prepare the Roscoff onions, cut the onions in half, leaving on the skins. Heat the butter and oil in a flat pan, add the onions flat-side down and cook over a medium heat until golden brown
19
Add the herbs and turn up the heat a little. Cover the onions with a sheet of greaseproof paper and slowly and gradually add the stock. Place the pan into the oven for 10 minutes, then remove and take out the onions. Remove the skins and cut each half in half
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 250ml of onion stock
20
For the onion purée, peel and finely slice the onions. Gently warm the olive oil and water in a saucepan before adding the onion, thyme and bay leaf. Season with salt and cover with a lid
21
Cook on a low temperature until the onion is very soft but not coloured. Transfer the contents of the pan to a food processor and blitz until very smooth
22
Once ready to serve, season the lamb fillets and roast in a hot pan with a large knob of butter, the thyme and a dash of oil. Spread the hot fat over the fillet and cook for 2 minutes, or until medium rare. Remove from the pan and allow to rest for a few minutes
23
Cover each piece of shoulder with a slice of the seaweed butter crust, then place on a baking sheet with the belly strips. Place under a medium-hot grill until glazed and golden
24
Before serving, lightly warm the kale compote, kale, onion purée and onions
25
Arrange the kale elements onto plates along with the hot belly, shoulder and fillet. Warm the sauce and add a small dash of lamb fat and cider vinegar. Drizzle around each plate and serve immediately
  • 1 dash of lamb fat
  • 1 dash of cider vinegar
Share recipe
Alyn Williams
Alyn Williams

It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.

NAVIGATE

© Great British Chefs 2021