by Richard Walker, Head Chef at Fawsley Hall Hotel

I am Richard Walker, Head Chef at Fawsley Hall Hotel.

This is the perfect dish to welcome the Summer days and one that is definitely going to impress your friends and family! 

 

You will need

For the lamb marinade

  • 20g garlic, minced or finely chopped
  • 45g mango chutney
  • 2g fenugreek leaves
  • 10g maldon salt
  • 12g turmeric, fresh, minced or finely chopped
  • 4g chopped rosemary
  • 25g fresh ginger, minced or finely chopped
  • 50ml olive oil
  • 1 tsp corriander stalks, chopped
  • 2 lamb rumps, each about 180g, cleaned, trimmed and fat scored

For the leek puree

  • 125g shallots, peeled and finely sliced
  • 15g fresh ginger, minced or finely chopped
  • 10g garlic, minced or finely chopped
  • 65g butter
  • 75ml plum wine, or fortified wine if unavailable
  • 500g leek, finely sliced
  • 75ml double cream
  • Salt to season
  • Ground black pepper to season

For the lettuce sauce

  • 4 baby gem lettuce, roughly chopped
  • 1 onion, thinly sliced
  • 1 tsp vegetable oil
  • 250ml chicken stock
  • 250ml whipping cream

For the moroccan cous cous

  • 1 1/4 tsps ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/8 tsp cayenne pepper
  • 1/2 tsp ground cardamon
  • 1/4 tsp ground coriander
  • 1/4 tsp ground all spice
  • 1 tbsp olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 red, green or yellow pepper, cut into 2cm pieces
  • 2 courgettes, halved lengthways and cut into 1cm pieces
  • 80g sultanas
  • 1 tsp sea salt
  • zest of one orange, grated
  • 1 tin (400g) chickpeas, rinsed and drained
  • 350ml chicken stock
  • 125ml orange juice
  • 260g cous cous
  • 3 tbsps fresh mint, chopped

 

Method

For the marinade

  1. Place all the ingredients into a blender and blitz until smooth.
  2. Place the lamb rumps in a dish and pour over the marinade, making sure the lamb is well coated; cover and leave in the fridge for 24 hours.

For the leek puree

  1. Add the shallots, garlic and ginger to a pan with the butter and cook over a medium heat until the shallots are very soft.
  2. Add the plum wine and continue to cook until the mixture has reduced by half. 
  3. Bring a pan of salted water to the boil, add the sliced leeks and blanch for 1 minute.
  4. Drain and add to the shallot mixture, along with the cream. 
  5. Bring to the boil and then remove from the heat.
  6. Add the mixture to a blender and blitz to a smooth puree.
  7. Season to taste and keep warm until ready.

For the moroccan cous cous 

  1. Place a large, heavy bottomed pot over a medium heat. Stir in cumin, ginger, cloves, cayenne, cardamon, coriander and all spice. Gently toast until fragrant (about 2-3 minutes).
  2. Stir in oil and onion, cook until softened. 
  3. Stir in pepper and courgette; saute for 5 minutes. 
    Stir in the sultanas, salt, zest and chickpeas.

For the lettuce sauce 

  1. Bring a large saucepan of water to the boil, add a pinch of salt and quickly blanch the chopped baby gem in the boiling water for 30 seconds. 
  2. Carefully remove and immediately place in a bowl of iced water for 2 minutes. Squeeze out any excess moisture and set aside in the fridge. 
  3. In the meantime, slowly sweat the onion in a heavy bottomed pot with the vegetable oil and a pinch of salt. 
  4. Once the onion is soft, but not coloured, add the chicken stock and cream.
  5. Reduce by almost two fifths and transfer to a blender.
  6. Add the chilled blanched lettuce and blitz for 5 minutes or until smooth. Set aside. 

To cook the lamb

  1. Remove from the fridge and pan fry for a few minutes in a heavy pan to seal the meat.
  2. Transfer to an oven proof dish and roast for 14 minutes at 180 degrees celcius.

Serve with stem broccoli blanched for 90 seconds.