Gary Keegan's signature dish from Heat 1 of MasterChef 2014
Ingredients
- for lamb:
- 170 g – 200g of boneless lamb rump. even thickness with skin
- 150 ml rapeseed or olive oil
- 2 cloves of garlic
- 2 stalks of rosemary
- 3 tsp dijon mustard
- 50 g broad beans
- for the bacon and lettuce:
- i head of cos lettuce
- 4 streaky bacon rashers
- tablespoon butter and drizzle of oi
- for potato fondant:
- 2 potatoes large marris piper
- 40 g butter
- salt & pepper
- 2 sprigs thyme
- 500 ml chicken stock
- olive oil
- for pea puree:
- 4 tblsp cream
- 2 tblsp milk
- 225 g fresh or frozen peas (preferably fresh)
- 1* tbsp butter
- salt & pepper
- for the carrots:
- miniature organic carrots with stalks still attached
- extra virgin olive oil
- salt and pepper
- for caramelised baby onions:
- 1* tbsp of honey
- 1* tsp butter
- 12 baby onions
- salt & pepper
- for jus:
- 300 ml red wine
- 100 ml balsamic vinegar
- 300 ml beef stock
- bunch of fresh thyme
- salt & pepper
- 3tsp light brown sugar
- bunch of rosemary
- 1 tblsp tomato puree
Method
- Place the lamb rump and in the marinating bowl with the mustard oil garlic and thyme, massage the oil in and leave to marinade for 20 minutes.
- Put 4 slices of streaky bacon under the grill and cook until crisp. Remove and place aside.
- Peal the carrots and put into an oven on gas mark 7 for 20 minutes.
- For the Rosemary Jus:
- Heat a small pan and pour in 300ml of red wine and 2 tablespoons of balsamic vinegar
- Boil for until reduced by half should take 5 to 10 minutes
- Peel the potato and cut to size using the cutter
- Fry in the butter and oil until both sides are brown
- Add 300ml of chicken stock and bring to the boil.. Then reduce to a simmer
- Add the stock sugar and thyme to the wine and balsamic reduction and reduce for another 10 to 12 minutes or until sauce consistence is achieved.
- In another saucepan add the balsamic vinegar 50ml and as soon as it starts bubbling add the red wine jus (made above) rosemary and tomato puree
- Season
- While the Jus is reducing add the peas, butter, cream, milk into a pot and season. Set aside for cooking
- To peal the onions, place them in boiling water for 1 minute. When removed they should be easy to peel. Place the onions into a pot along with 50 g of honey and one tablespoon of butter. Set aside with the pea puree
- Cut the lettuce into fine strips and chop the bacon. Mix with the bacon and set aside.
- This should take roughly 25 minutes and by now the stock in the pan will have dissolved if the potato is not cooked add more water.
- Blanch 50g of broad beans in boiling water for 4 minutes. Refresh in cold water and set aside
- The carrot should be ready to. This can be checked with the tip of a knife. There should be resistance. Take out of the oven and place aside. Reduce the temp of the oven to gas mark 4 180 degrees Celsius
- In a heavy bottomed oven proof skillet add 20ml of oil and a tablespoon of butter
- Remove the excess mustard and rosemary
- Place the rump of lamb in skin side down in the pan and brown. There should be a sizzle. Cook until brown and turn the meat over. Cook again for a minute or two until brown. Place the lamb into the oven. This will need to cook for between 10 and 13 minutes.
- The jus should now be done and any passed through a sieve into a saucepan and set aside.
- Pace 3 cloves of smoked garlic into a pot with 300 of milk. Salt and pepper. Put on a medium heat and cook until the garlic has softened.
- The fondant potato should now be cooked and covered on a plate
- Place the peas onto a medium heat and cook for 4 minutes. Blitz with a blender and pass through a sieve. Put into a squeeze bottle for use after.
- When the garlic has softened blend and sieve the garlic and milk. Season and add the soy lecithin.
- The lamb will now be cooked and must be removed covered with foil and allowed to rest.
- Take the onions and add them to the heat. Cook on a medium heat for four minutes.
- When cooked leave aside in the bubbling honey and butter mix.
- It is now time to plate up. Elements need to be heated through on the pan.
- Add the lettuce and bacon with a teaspoon of butter and dash of oil.
- In the same pan add the carrots and coat with the same butter mixture.
- Also heat the fondant and do the same.
- Place the pan containing the jus over the heat and bring to a simmer.
- To plate:
- Place the lettuce and bacon in the centre of a large circular plate.
- Around the edges place a circle of pea puree. Do this 5 times
- At the edge of the circle of puree sit one of the baby onions and on the other side stand a small triangle of carrot.
- Finally carve the lamb, it should be medium rare. Open this out so the pink centres are facing upwards.
- Add the broad beans into the jus.
- Spoon a small amount of jus around the lamb. Not on it.
- Finally blitz the garlic mixture with a hand blender. This will create a foam. Drizzle over the edge of the lamb and serve.
