William Lander, Daniel Morgenthau, Shaun Searley

Herdwick Lamb, Grilled Asparagus, Whipped Goats’ Curd, Peas, Morels

Name: Herdwick Lamb, Grilled Asparagus, Whipped Goats’ Curd, Peas, Morels
Yield: Serves 2
Ingredients: 50 g beef sauce; 50 g fresh peas; 5 g morel mushrooms; sprig of rosemary; 20 g crème fraîche; 4 asparagus spears; salt, to taste; olive oil, for drizzling; 50 g good-quality goats’ curd; 40 g butter; 80 g dark chicken stock; 300 g frozen peas; 50 g shallots; 50 g butter; 200 g lamb saddle, boned (ask your butcher for a saddle of lamb with approximately 5mm of fat and have them score it for you); salt; freshly ground black pepper, to taste

Preparation info

Serves
2

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This recipe is simply redolent of springtime. When spring lamb has a clean and fresh taste, around March and April, it works with lighter ingredients than you might expect for a meat garnish. If available, English morels are worth the (significant) sum.

Ingredients

200 g lamb saddle, boned (ask your butcher for a saddle of lamb with approximately 5mm of fat and have them score it for you)
40 g butter

Dinner
Main course
Spring
April
March
Gluten-free

Method

Preheat the oven to 90°C and season the lamb generously with salt. Place the lamb skin-side down in a cold frying pan over a low heat, then gradually increase the heat as the fat starts to render. This will take 5–10 minutes, by which time the skin should be golden brown and crisp. Ther