Restaurant recipe: Cavendish lamb cutlet
PUBLISHED: 11:12 30 May 2016 | UPDATED: 11:48 30 May 2016
Cavendish lamb cutlet, hot pot potatoes, swede puree & pickled red cabbage
Ingredients (for two)
1 rack of lamb (2 bones)
1 lamb rump (about 170g)
1 small turnip
1 small swede
200g coloured kale
3 leaves red cabbage
100g white wine vinegar
500ml double cream
Salt and pepper
Pickled red cabbage: Put the sugar and white wine vinegar with 100g water in a pan to create a pickling liquor. Bring to the boil then cool. Cut small discs of red cabbage and place in the liquor. Leave to marinate for about two hours.
Hot pot potatoes: Boil the double cream with a bunch of thyme and half a head of garlic and reduce by half. Slice the vegetables (celeriac, turnips, carrots, potatoes, swede) very thin (1mm). In a cake tin, build the hot pot in layers: potato, swede, potato, turnip, potato, carrot, potato, celeriac (x 3). Pour the cream over. Bake at 150°C for 45 minutes then turn up to 200°C for 6-7 minutes. Press the hot pot by placing baking parchment on top and pressing down with another cake tin. Weigh the second tin down and chill until you are ready to serve.
Swede puree: Put the trimmings from slicing the swede in a small pan with a little water, thyme and bay. When cooked, remove the water and herbs and put through a food processor until smooth. Correct the seasoning.
Serving: Cut a square of hot pot potatoes and reheat in the oven at 180°C for 10 minutes. In the meantime, seal the rack of lamb and lamb rump in a hot pan, then cook in the oven until medium rare. Rest on the side for a few minutes. Reheat the swede puree in a pan and blanch the kale in salted boiling water. Place the hot pot on a plate and spoon on swede puree. Cut the rack of lamb and lamb rump in half and place beside the hot pot. Put some pickled red cabbage on top of the lamb and place the kale to the side. Serve with gravy.
Recipe by the Cavendish Restaurant, Laura Ashley The Manor Hotel, Elstree