A hearty main dish which could become the staple of any family feast, from MasterChef Ireland
Ingredients
- lamb loin
- 4 x fennel
- 4 potato-baby new
- olive oil
- salt/pepper
- cream
- chicken stock
- garlic
- lemon rind
- butter
- 2 shallots
- rosemary
- red wine
- sherry vinegar
- chicken stock
Method
- Cut fennel into slices and place in baking dish. Cover with olive oil, add garlic and herbs and lemon zest and place in oven for about 50 minutes @ 140°
- Fry up some butter in the pan and add the diced fennel, sweat and when soft, add chicken stock, reduce by half and add cream.
- Reduce by half again and blend in blender and put through sieve.
- Clean potatoes and place in baking dish and drizzle with olive oil and season and place in oven for 30 minutes at 180°
- Heat some olive oil in a frying pan and sauté 2 shallots (finely chopped) for about 5mins until they are soft and begin to caramelise, (add meat trimmings if you have them and brown).
- Add 2 rosemary sprigs, bay leaf and the sherry vinegar. Deglaze pan with the red wine and bring rapidly to boil.
- Reduce by 2/3's until it reaches a rich syrup consistency, add stock and reduce by half again, season and strain through a fine sieve.
- Sear lamb in very hot butter for 2 minutes on each side and place in oven for 8 minutes, rest and slice
- Place fennel confit on plate and lay slices of lamb on top, spoon puree on the plate in a semi circle, add three little potatoes next to the lamb. Spoon some jus over lamb and serve.
