This stellar dish from Simon Rogan features Herdwick Lamb loin that’s been roasted on the bone, served alongside confit leeks, green onion purée, ramson leaves and flowers, crumpets, and a sauce made from the lamb bones spiked with fig leaf vinegar.
For the Lamb Loin
- 1 lamb loin
- Prep the lamb by removing the bark, fillet and belly. Trim down the fat.
- Render the lamb on the plancha before service.
- Set the oven to 170°C fan 2, and once heated, cook the lamb on a wire rack until the core is 42°C. This will take around 8-10 minutes.
- Once out of the oven, leave it to rest for at least 10 minutes.
- Remove the meat from the bone and slice.
For the Green Onion Purée
- 500g shallot
- 50g butter
- 100g water
- 200g washed baby spinach
- Sweat the sliced shallot in the butter, and cook on medium heat fairly quickly to preserve the colour. Towards the end of the shallot cooking, add the water and evaporate it totally to ensure that it’s all cooked the same.
- Pick, wash and drain the spinach.
- When the shallot mix is cooked through, add the spinach and cook down.
- Blend in the vita prep and pass through a sieve onto a gastronomic tray to cool down rapidly.
For the Lamb Sauce
- 8 kg lamb bones
- 8 kg lamb shoulder
- 12 white onions
- 3 garlic cloves
- 1 bay leaf
- 1 tbsp tomato purée
- white chicken stock, as needed
- fig leaf vinegar
- Roast the bones in the oven until golden.
- Roast the shoulder in a brat pan until golden, then drain.
- Add onion and garlic to brat pan, deglaze and cook until caramelised.
- Add tomato purée and cook out.
- Add bones and shoulder back to the brat pan.
- Cover with the stock and add the bay leaf, then pressure cook for 1.5 hours.
- Pass through a strainer and then reduce until sauce consistency.
- Season with fig leaf vinegar.
For the Confit Leeks
- 560g leeks
- 5 fennel seeds
- 2 white peppercorns
- 20g salt
- 50g rapeseed oil
- Clean the leeks in running water, take out the first layer if necessary.
- Vacuum seal the leeks with the aromatics (in a J cloth) and oil.
- Steam in a 91°C oven until cooked (around 8 min).
For the Lamb Broth
- 10kg diced lamb shoulder
- 50 Roscoff onions
- 1x bunch thyme
- 50 garlic cloves
- 5 star anise
- 30L white chicken stock
- 1kg chicken breasts
- 1kg egg whites
- dashi concentrate
- rice vinegar
- Roast the lamb shoulder in the brat pan until brown. Drain.
- Sweat the onions, garlic and thyme.
- Add all ingredients to the brat pan and boil.
- Pressure cook for 1.5 hours, then pass through a strainer and chill.
- Blend the chicken and the egg whites together, then add to the cooled stock and whisk together.
- Slowly whisk the mixture up to a boil and allow to clarify.
- Strain the stock through muslin.
- Season with dashi concentrate and rice vinegar.
For the Crumpets
- 1g sugar
- 400ml whole milk
- 200ml boiling water
- 25g dried yeast
- 300g t55 flour
- 200g Canadian flour
- 20g salt
- 0.5g bicarbonate of soda
- lamb fat for cooking
- Mix the sugar, milk and boiling water in a jug and stir in the yeast. Leave in a warm place for 15 minutes until frothy.
- Combine the flours in a large mixing bowl with the salt. Stir in the liquid and mix vigorously until smooth. Cover and leave in a warm place for between one-and-a-half and two hours until the batter is a mass of tiny bubbles.
- Mix the bicarbonate of soda with 50ml of warm water and stir it into the batter. Cover and leave in a warm place for 30 minutes.
- Heat the plancha to 170°C. Put the rings flat on the plancha, add lamb fat and ladle a spoonful of batter into each so they are about half full.
- Cook until the top is dry and festooned with holes, then push the crumpets out of the rings (you may need a knife for this operation). If eating immediately, toast the tops under a hot grill until golden, then serve. If you’re keeping them, cool them on a wire rack, then toast them on both sides to reheat.