Burnt Movie Recipe: Herdwick Lamb, Beetroot, Girolle
Why I Love This Recipe
“Cooking is an expression of who we are.”
- Chef Adam Jones (as played by Bradley Cooper)
CHEF WAREING TIP #6: Cook the lamb slowly for best results, and make sure it’s nice and pink when served.
Ingredients You'll Need
1 best end of lamb, trimmed of sinew
50ml olive oil
4 sprigs thyme
2 sprigs rosemary
1 clove garlic, crushed
2 tbsp vegetable oil
½ tsp table salt
25g unsalted butter, cubed
Beetroot aioli
250ml beetroot juice, reduced to 25ml and chilled
2 egg yolks
125ml olive oil
½ tsp table salt
½ tsp Dijon mustard
1 tsp Cabernet Sauvignon vinegar
1 long beetroot
2 tbsp rock salt
10 girolle mushrooms
20g unsalted butter
½ tsp table salt
1 globe artichoke, peeled, cooked and quartered
Borage flowers, to garnish
Directions
Marinate the lamb with the oil and herbs, overnight.
For the aioli, whisk the eggs with the mustard and vinegar until pale and fluffy. Slowly drizzle in the oil whilst whisking continually. Finish with the beetroot juice and season to taste. Place into a piping bag in the fridge until needed.
For the cooked beetroot, preheat the oven to 160˚C. Wrap the beetroot with the salt in foil and bake for 3 hours or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm then refrigerate. Cut into neat wedges. When ready to serve, remove from the fridge an hour before. Dress with olive oil and Maldon salt.
To cook the lamb, heat the vegetable oil in a medium frying pan. Season the lamb all over then place in the hot oil. Brown all over then add the butter. When foaming, baste the lamb all over until well caramelised and cooked through to your preferred liking. Remove and set aside somewhere warm to rest. Place the girolles in the pan with the lamb butter and cook through, add the artichoke quarters and warm through.
To plate; place the beetroot aioli on the plate. Carve the lamb into four, placing 2 pieces on each plate. Garnish with the beetroot, artichokes and girolles. Finish with the borage flowers.
