Carré of Welsh Lamb with Wild Mushrooms

Carré d’Agnello con Funghi Selvatici

Ingredients

  • 4 carrés or best ends of young Welsh lamb, each with 6 bones

Sauce

  • 1 large onion, roughly chopped
  • 2 medium carrots, chopped
  • 3 sticks celery, chopped
  • 2 bay leaves
  • 125 ml/4 fl oz Marsala
  • 1 tablespoon tomato purée
  • 6 cloves garlic, crushed
  • sprig of rosemary
  • 2 tablespoons olive oil
  • 115 g/4 oz fresh breadcrumbs
  • 1 teaspoon each of fresh chopped thyme, parsley and marjoram
  • salt and freshly ground black pepper
  • 2 eggs, beaten
  • 225 g/8 oz mixed wild mushrooms, such as ceps, chanterelles, oyster mushrooms, pieds de mouton, trompettes de mort
  • extra-virgin olive oil

Method

Trim the lamb removing all the fat and clean the bones up to the eye of the meat. Set aside in a cold place while you prepare the sauce. Brown the trimmings from the lamb in a roasting tin, pour off all the surplus fat and transfer the remainder to a saucepan. Add the onion, carrots, celery and bay leaves to the roasting tin and brown well over a high heat or in the oven.

Add the Marsala to the tin and bring to the boil, scraping to incorporate all the cooking juices. Stir in the tomato purée and 850 ml/ pt of water and then transfer the contents of the roasting tin to the saucepan. Add the garlic and rosemary, bring to the boil, lower the heat and simmer for 1½ hours, skimming constantly. Push the contents of the pan through a fine sieve, then reduce to the consistency of single cream. Keep the sauce warm until needed.

Heat 2 tablespoons of olive oil in a frying pan and seal the lamb all over. Remove from the pan.

Mix the breadcrumbs with the chopped herbs and season with salt and pepper.

Brush the outer surface of the lamb with the beaten egg, then press a layer of breadcrumbs over the meat to make a crust. Roast the lamb in an oven 190°C/375°F/gas 5 for about 7 minutes or until the meat is cooked but still pink. Remove the meat from the oven and allow it to rest for 4 minutes.

Fry the mushrooms in 2 tablespoons of extra-virgin olive oil and season to taste.

Carve the lamb into double chops removing one bone. Serve with the sauce, wild mushrooms and grilled polenta. Leeks and Parma ham are also good with this recipe.

During the mushroom season, a mushroom-picking fever descends on The Walnut Tree. As collecting becomes an absolute obsession, so the menu features more and more recipes using a variety of species.

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