A luxurious British-inspired main course featuring herb-crusted crown roast of lamb, smoked English pea purée, confit shallots, glazed heritage carrots, mint gel, and a rich Madeira lamb jus.
Serves 4
Ingredients:
- Herb Crusted Crown Roast of Lamb (see sub-recipe)
- Smoked Pea Purée (see sub-recipe)
- Confit Shallots (see sub-recipe)
- Glazed Heritage Carrots (see sub-recipe)
- Mint Gel (see sub-recipe)
- Madeira Lamb Jus (see sub-recipe)
- For garnish – Pea Shoots
- For garnish – Nasturtium Leaves
- For garnish – Fresh Mint Tips
Speciality Items:
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🍷Sommelier's Recommendation
Structured tannins and dark fruit complement the richness of the lamb.
Bright acidity and subtle berry notes pair beautifully with the mint and peas.
Steps:
- Prepare the Madeira Lamb Jus.
- Prepare the Confit Shallots.
- Prepare the Smoked Pea Purée.
- Prepare the Mint Gel.
- Cook and finish the Herb Crusted Crown Roast of Lamb.
- Prepare the Glazed Heritage Carrots.
- Plate by sweeping pea purée across the plate, arranging sliced lamb in the center, adding carrots and shallots, piping mint gel, garnishing with pea shoots and nasturtium leaves, and finishing with Madeira jus.
Herb Crusted Crown Roast of Lamb
Yield: Serves 4
Ingredients:
- 2 – Premium lamb racks
- 2 tbsp – Dijon mustard
- 2 tbsp – Lamb fat
- 1 cup – Fresh parsley
- 1/2 cup – Fresh mint
- 1/2 cup – Fresh rosemary
- 1 cup – Panko breadcrumbs
- 1 tsp – Juniper berries
- 2 tsp – Sea salt
- 1 tsp – Black pepper
Steps:
- Season lamb with salt and pepper.
- Vacuum seal with lamb fat and cook sous vide at 131°F (55°C) for 90 minutes.
- Blend herbs, breadcrumbs, lamb fat, and ground juniper berries.
- Sear lamb and brush with Dijon mustard.
- Form into a crown roast and coat with herb crust.
- Roast at 425°F (220°C) for 8–10 minutes.
- Rest 10 minutes before carving.
Smoked Pea Purée
Yield: 4 servings
Ingredients:
- 500g – English peas
- 100ml – Heavy cream
- 50g – Butter
Steps:
- Blanch peas and shock in ice water.
- Blend with cream and butter until smooth.
- Pass through a fine chinois.
- Cold smoke with applewood for 5 minutes.
Madeira Lamb Jus
Yield: 2 cups
Ingredients:
- 2 lbs – Lamb bones
- 2 – Shallots
- 2 – Carrots
- 1 – Celery stalk
- 2 tbsp – Tomato paste
- 750ml – Lamb stock
- 250ml – Madeira wine
- 2 sprigs – Fresh thyme
Steps:
- Roast bones and vegetables until deeply caramelized.
- Add stock, Madeira, thyme, and tomato paste.
- Simmer 4–5 hours.
- Strain and reduce until glossy.
- Finish with cold butter.
Confit Shallots
Yield: 12 shallots
Ingredients:
- 12 – Banana shallots
- 250ml – Duck fat
Steps:
- Cook shallots submerged in duck fat at 185°F (85°C) for 2 hours.
Glazed Heritage Carrots
Yield: 4 servings
Ingredients:
- 12 – Heritage baby carrots
- 25g – Butter
- 1 tbsp – Honey
Steps:
- Blanch carrots until tender.
- Glaze with butter and honey until shiny.
Mint Gel
Yield: 1 squeeze bottle
Ingredients:
- 200ml – Mint juice
- 2g – Agar agar
Steps:
- Simmer mint juice and agar.
- Chill until set.
- Blend smooth and transfer to squeeze bottle.
More Info
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