Served with pulled lamb and potato terrine, pickled wild mushrooms, pea purée and a lamb jus, this outstanding dish serves 12, making it ideal for gathering a large group around the table for Sunday lunch or a special occasion…
To make things easier, the terrine, purée, pickled mushrooms and lamb jus can all be made in advance and reheated once ready to serve.
To make the pulled lamb and potato terrine
- 1 litre of lamb stock
- 1 bottle of red wine
- 150g of lamb’s leg, marinated in 50ml olive oil, thyme, rosemary and garlic for 8 hours
- 5 large potatoes, peeled
- 250g of butter, melted and clarified
- Salt to season
- 1 sprig of rosemary, leaves picked and chopped
1. Put the marinated lamb’s leg on a large roasting tin and place in a preheated oven for half an hour at 180˚C. While roasting, combine the lamb stock and red wine.
2. Remove the lamb from the oven and pour the stock and wine into the tin around it. You want the liquid to reach to about three quarters of the way up the lamb, so transfer to a smaller tin if needed. Roast at 150˚C for three hours.
3. After the time is up, remove the lamb from the dish, and set aside the remaining liquid – this will form the base for the lamb jus later on.
4. Once cooled, flake the lamb using a fork and set aside.
5. Next, finely slice the potatoes on a mandolin and place in a large bowl with 250g of melted butter. Season with salt and chopped rosemary, and toss to coat.
6. Preheat the oven to 220˚C. Line a large rectangular terrine mold with greaseproof paper, then add half of the potato in layers, seasoning with a little salt each time you finish a layer. Next, add the flaked lamb, followed by the remainder of the potato and wrap the overhanging greaseproof paper over the top.
7. Place into the oven for 30 minutes, then reduce the temperature to 180˚C and cook for a further 20 minutes. Remove from the oven, place a terrine mold of the same size on top of the parchment paper and place a weight on top. Press in the fridge for 8 hours to set.
8. When ready to serve, brush with clarified butter and reheat in the oven on 180˚C for 8 minutes.
To make the pea purée
- 250g of frozen peas
- 150g of double cream
- Salt
1. To prepare the pea purée, add the cream to a pan and bring to the boil.
2. Once boiling, add the peas, return to boiling and allow to cook for 2 minutes.
3. Transfer the contents of the pan to a blender, blitz until smooth and season to taste.
4. Pass the purée through a chinois, pushing through with a ladle into a bowl set over ice.
5. When ready to serve, reheat in a pan on a low heat.
To make the pickled mushrooms
- 1 litre of white wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 2 garlic cloves
- Olive oil
- ½ tsp black peppercorns
- 1 bay leaf
- 1kg wild mushrooms cleaned and roughly chopped
1. Place all the ingredients except the mushrooms into a saucepan and add 500ml of water. Bring to the boil and add the mushrooms. Cook for 12-15 minutes, or until cooked through.
2. Remove the mushrooms from the pan with a slotted spoon and set aside to dry on a clean tea towel for 3-4 hours, or until completely dry.
3. Pour some olive oil into a 1 litre size sterilised jar, add the mushrooms, then cover with more olive oil. Stir together gently until all the mushrooms are coated in the olive oil. Cover tightly with a sterilised lid. Use within 3-4 days once opened.
To make the lamb jus
- 500g of lamb bones
- 1 carrot, roughly chopped
- 1/2 a leek, roughly chopped
- 2 celery sticks, roughly chopped
- 1 tomato, ripe and fresh
- 1 tbsp of tomato purée
- 2 sprigs of rosemary
- 100ml of lamb stock
- 1 pinch of saffron
- 150ml of white wine
1. For the lamb jus, roast the bones with the vegetables, tomatoes and tomato purée in the oven until the bones are a deep golden brown colour.
2. Add this mixture to the liquid left from the lamb’s leg earlier.
3. When ready to serve, heat gently in a pan over a low heat.
Roasted lamb
Allow for one good quality lamb rump per person.
1. Trim your lamb, season with your preferred herbs and seal off in a hot pan with a splash of oil
2. Place the lamb rump in the oven at 180˚C for 7 minutes, making sure you leave a minimum 5 minutes for resting
To serve, plate up as shown and finish with the lamb jus.
