Lakeland Lamb with Creamed Leeks and Duck Fat Potatoes

Ingredients

200g Spring Lamb Loin
200g Lamb Shoulder Steak (Braised & Picked)
1 Leek
2 Large Maris Piper Potatoes
100ml Double Cream
4 Sprigs of Rosemary
4 Cloves of Garlic
100g Butter
Duck Fat
Beef Stock
Salt & Pepper
Mire Poix (1 Carrot, Green Of Leek, 1 Onion, 1 Celery).

Preparation

Creamed Leeks

Reduce the double cream down until it turns yellow and thickens.

Whilst the cream is reducing, blanch the sliced leek in some boiling water for 30 seconds, then refresh in iced water.

Ring out the leeks in a tea towel or salad spinner, and pat dry.

Add the leaks to the cream and season to taste.


Duck Fat Potatoes

Peel potatoes, then cut into 1 inch cubes, giving 3 potatoes per portion.

Cover potatoes with the duck fat in a heavy bottomed pan or roasting tray and gently cook until soft - approx 30 - 40minutes.

Remove potatoes from duck fat and leave to cool on a resting wire.

To reheat, colour each side in a heavy bottomed frying pan, then place in oven for 4 minutes.


Mashed Potato

Cover the potato trimmings from the cubes, in salted cold water. Bring to a simmer and gently cook until soft; then drain and leave to steam dry for 5 minutes.

Put them through a potato ricer, add butter and season to taste.


Lamb Shoulder

Cover the shoulder steaks in beef stock, chopped vegetables, garlic & thyme. Cover with tin foil and cook for 2 hours at 180 degrees C or until meat is soft and tender.

Remove from stock; allow to cool and, flaking meat down, discarding any fat.

Add to pre made pastry case and pipe mash on top. Place the stock in the fridge to set.


Lamb Loin

Season the lamb on a tray.

In a small ovenproof frying pan, add the butter and heat until melted and foaming.

Seal the lamb in butter and add 2 sprigs of rosemary and 2 cloves of garlic.

Cook in the oven for 2 minutes at 180 degrees C.

Roll over and cook for a further 2 minutes.

Remove from oven and leave somewhere warm to rest for 2 minutes.

Slice to serve.



This recipe was kindly submitted by The Punch Bowl Inn, Cumbria