James Sommerin’s Recipe of the Month: Welsh Lamb with Broad Beans, Turnip and Tarragon
Douglas Willis butcher’s Brand Ambassador, Michelin-star chef James Sommerin brings you his monthly recipes using meat from Douglas Willis.
This month he is cooking Welsh lamb with broad beans, turnip and tarragon…
- 60g egg yolk
- 120g eggs whole
- 5g salt
- 20g English mustard
- 100g vinegar base (see recipe below)
- 6g gelatine, gold leaf
- 300g vegetable oil
- 50g olive oil
- 25g tarragon
- 1kg turnips peeled
- 500g milk
- 100g cream
- 100g butter
- 120g fresh broad beans, outer skin removed
- 20g butter
- 1tsp chopped thyme
- 10ml water
- 1 clove garlic, chopped
- 200g lamb trimmings
- 2tsp cumin seeds
- 1 tsp smoked paprika
- 2 sprigs tarragon
- 1 onion, sliced
- 1 stick celery, sliced
- 200ml Madeira
- 1litre lamb stock
- ½ litre chicken stock
- 100ml lamb fat
- 400g Douglas Willis lamb loin
- 4 x 50g Douglas Willis lamb breasts
- Sprig rosemary
- 200g rendered lamb fat
- 400g shallots, roughly chopped
- 10g peppercorns
- 500g white wine vinegar
- 2 bunches tarragon, roughly chopped
20g lamb fat, salt, olive oil, turnip, nasturtium leaves
Heat the tarragon base and add the gelatine and set aside. In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together. Gradually add the base/gelatine mixture while hot. Pour the oils in slowly, add remaining tarragon, forming the mayonnaise.
Thinly slice the turnips in a pan. Add the milk, cream and butter. Bring to the boil and cook turnip until soft. Strain and blend in a Thermomix with the temperature setting at 90°c. Add liquid to get required texture. Cook for longer to get a smoother consistency.
Emulsify the butter and water together. Add the thyme and garlic. Warm the broad beans through at the last minute.
In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes for colouration. Add the celery, paprika and tarragon. Deglaze with Madeira. Reduce to ¾. Add the stocks and reduce. Pass through a fine sieve.
Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary. Cook at 80°c for 12 hours on steam setting. Remove the lamb once cooked and press under a weight before cooling.
Bring all ingredients to the boil in a pan. Take off the heat and allow to cool. Transfer to vac pac bags and seal. Place in a fridge to infuse for 24 hours before using.
Pan fry the loin of lamb in 20g lamb fat.
Add the breast and caramelise evenly.
Place the turnip purée on a plate and build the meat and broad beans on top.
Thinly slice some raw turnip and season with salt and a little olive oil.
Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.