Cook it – Spring Lamb with Raspberry & Torrontes Gravy

Can I Eat It iPhone App lets you know what is in the Cook it – Spring Lamb with Raspberry & Torrontes Gravy

Get your apron and cook this spring lamb with raspberry & torrontes gravy.  This subtly sweet and fruity gravy adds another flavour dimension to the milky tasting spring lamb. Enjoy!

Serves:

4 Main size portions:

 

You’ll need:

3 Saucepans

Ovenproof bowl

Ovenproof dish

Gravy boat

Frying pan

Potato peeler

4 Plates

Ingredients for the Spring Lamb:

1 medium celeriac

1 Large potato

Sea Salt

Peppercorns/freshly ground pepper

450g baby carrots (Chantenay if available)

50g salted butter

4 tbsp double cream

2 tbsp olive oil

12 shallots

12 French trimmed lamb cutlets

Ingredients for the gravy:

8g plain flour

150ml of un-oaked white wine (Torrontes or Gewurztraminer)

150ml of beef stock

2 tbsp of seedless raspberry jam

2 tsp Dijon mustard (Grey Poupon, Maille or an Own Brand)

Prep for the lamb:

Peel and chunk the potato

Peel and chunk the celeriac

Peel the baby carrots

Peel the shallots

French the trim the lamb cutlets (all butchers will show you how to French trim or you can buy the lamb cutlets already trimmed)

To remove any dishwasher or cupboard odours, give the saucepans and frying pan a quick rinse in hot water – no soap.

Method:  

Place the chunked celeriac and the potato into a saucepan, add a grind of sea salt then cover with boiling water.  Bring to a bubbling boil and then turn down to simmer for around 20 minutes until celeriac is soft.

At the same time put the baby carrots into a saucepan, add a grind of sea salt then cover with boiling water.  Bring to a bubbling boil until just cooked.

When celeriac and potato is cooked, strain and transfer to the oven-proof bowl, season with sea salt and freshly ground pepper. Now add the butter and the double cream and mash them together. Put in the oven on a low heat to keep warm. 
 Heat oil in a frying pan and add and fry shallots to brown on all sides.  Turn down heat and cook until softened. Take them out of the pan and put them in the ovenproof dish. To keep them warm place next to ovenproof bowl in the oven.  At this stage – you can also place the serving plates in the oven to keep warm.
 Now add the cutlets to pan and fry on both sides for 2-3 minutes depending on thickness, to keep them pink in the middle.  Remove from pan and add them to the dish with the shallots to them keep warm.
 For the gravy, add flour to the saucepan where the lamb and shallots were cooked and stir in over a medium heat.  Add all the white wine, the seedless raspberry jam, the Dijon mustard and the stock; bring to a slow bubbling boil. Now taste!  If required season with a twist of sea salt and freshly ground black pepper. Pour into a gravy boat.
 Bring the warm plates out of the oven and dress the plate with a scoop celeriac mash, place three upright lamb cutlets in the centre, arrange carrots and onions around them.
 Now serve and let your guests add the gravy. 
ASDA Argentinian Torrontes
Try the app now:
Can I Eat It iPhone App lets you know what is in the ASDA Argentinian Torrontes barcodeCan I Eat It iPhone App lets you know what is in the ASDA Argentinian Torrontes barcode 

Comments

Comments are closed.