- 2 x 300gms Loin of Lamb, trimmed and halved
- 1 pack of cooked beetroot
- 1 courgette
- 12 new potatoes
- 50g butter (half needed of cooking, half for the potato)
- 1 glass of red wine
- 250ml lamb stock
- 10g arrowroot
- 1 tablespoon chopped parsley
- 1 small bag of mixed cress
- 1 chopped shallot
- 1 tbsp balsamic vinegar
- 2 tsp caster sugar
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp garlic puree
- Frying pan
- Metal ring
- Food processer
- Fine sieve
- Chopping board
1. Begin with preparing the beetroot puree. Put the cooked beetroot into the food processer along with the sugar, balsamic vinegar, chopped shallot and salt and pepper and let it run until smooth, then push the puree though a fine sieve to achieve a smooth glossy consistency.
2. Boil the new potatoes until soft, drain the water and crush, add half the butter, parsley and garlic puree and push into the moulds
3. Use the peeler to make courgette ribbons, and prepare 2 hot pans on the stove
4. Season the lamb loins and place in a hot pan with some oil and the remaining butter
5. Cooking should take 3 ½ minutes on each side, before taking out to rest, then in the same pan the lamb came out of, deglaze the pan with the red wine and reduce, slowly and add the stock and reduce again to achieve a rich flavoured jus, thicken with the arrowroot
6. Cook the courgette ribbons in a hot pan for 3 seconds, just enough to soften them, in a separate small pan gently warm the beetroot puree though
7. Slice each loin of lamb into 4 before assembling; the first item the go on the plate is the puree so you have enough manoeuvring space to flick the puree. Put a spoon full of the puree on the plate and use the back of a spoon to flick in a semi circle swipe around the plate.
8. Place the lamb in the centre the potato cake to the right and the ribbons on the left, splash the sauce artistically around the dish and finish with some micro cress.
I hope you enjoy making this tasty dish - will be sure to impress at any dinner party.