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Best end of Lamb with new potatoes and mustard & shallot puree

Valentine's Day Lamb RecipeValentine’s Day Lamb Recipe

To celebrate Valentine’s Day why not cook that special someone in your life a meal full of flavour?

This Best End of Lamb Recipe, has been shared exclusively with WineWeaver by the gifted gastronomic duo at Mayfair’s Texture Restaurant.

If you’ve not had the pleasure of dining at Texture, this is a Michelin starred restaurant, created by fine food connoisseur Agnar Sverrisson (Head Chef) and the talented Master Sommelier Xavier Rousset. This venture combines their culinary arts for fine food and drink fusing together exquisite British produce with Scandinavian influences from Agnar’s homeland – Iceland.

1. For the New Potatoes:

  • 500g of new potatoes
  • 1 litre of water
  • 20g of salt
  • 2 garlic cloves
  • 3 sprig of thyme
  • 3 sprig of rosemary

Bring the water to simmer with salt & potatoes for 15 to 20 minutes until cooked.

Once cooked, add the remaining salt ,herbs & garlic to the pan and allow to cool in liquid.

2. For the Lamb Sauce:

  • 1x litre lamb stock or bouillon (to be reduced by half)
  • 300g white wine (to be reduced by half)
  • 1 table spoon of wholegrain mustard
  • Salt & pepper
  • Dash of good white wine

Mix the lambstock/bouillon, white wine and mustard together and simmer over a medium heat to reduce by half.

Once reduced, season with salt and pepper and add a dash of good white wine to finish.

3. For the Mustard and shallot puree

  • 200g of shallot (pickled & chopped fennel)
  • 20g of water
  • 20g of milk
  • 5g of salt
  • 5g of grain mustard
  • 50ml of olive oil

Place the oil, shallots & salt in a pan and heat until it becomes soft and tender.

Add water and milk and cook out for about 1 to 2 minutes.

Place the mixture in a blender and blend until a smooth puree foam. Pass the puree.

Place the puree into blender again and this time add the grain mustard and blend for 1 to 2 minutes. Place the puree in a bowl and use as desired.

4. For the Lamb:Valentine's Day Lamb Recipe - pan seared

  • 4 x 120g Lamb loins
  • Salt
  • Pepper
  • Oil

Season the loin with salt and pepper, then drizzle with a little oil.

Chargrill or panfry the loins until cooked as preferred. For Medium, this will be for about 4-5 minutes.

To Serve: Place the Lamb with the new potatoes on a dish and accompany with the sauce and puree as desired.

If you end up making this Valentine’s Day Lamb Recipe this February we’d love to hear how you got on, so do get in touch or connect with us on Facebook, Twitter or Google+.

Happy Cooking and Happy Valentine’s Day!

Love,

WineWeaver


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