Trio of Organic Welsh Lamb with Tomato Fondant and Crisp Carmarthen Ham
Rare Recipe from Janet Pitman, Tan Y Foel, Snowdonia
Janet Pitman describes herself as entirely self-taught, but her skills are obviously natural, as she has retained three AA rosettes for the quality of her cuisine for the past 15 years, and is a member of the Master Chefs of Great Britain. Tan Y Foel also features in The Good Food Guide.
Trio of Organic Welsh Lamb with Tomato Fondant and Crisp Carmarthen Ham (serves 4)
- Half shoulder of boned (fat removed), neatly tied organic lamb, seasoned (pressure-cooked with mixed vegetables, seasoning and stock for suggested time and weight)
- 2 loins of organic lamb trimmed 1 x 100g piece uncooked organic lamb’s liver seasoned
- 4 thin slices Carmarthen ham
- 1 tbsp Dijon mustard
- Large bunch red veined spinach, washed cooked, seasoned and drained of moisture
INGREDIENTS - FONDANT TOMATO
- 250g cherry tomatoes
- 100ml extra virgin olive oil
INGREDIENTS - POTATO, ONION AND THYME PUREE
- 3 tbsp olive oil
- 700g onions peeled and finely chopped
- 6 garlic cloves finely sliced
- 4 thyme sprigs leaves picked
- Pinch Halen Mon sea salt and good pinch ground white pepper
- 4 medium size Desiree potatoes cooked and put through potato ricer
- 50ml each of milk and double cream mixed
- Knob butter
INGREDIENTS - HERB CRUST
- 50g white breadcrumbs, (oven dried on lowest setting until firm, this achieves a good crust for lamb)
- 1 garlic clove peeled and crushed
- 1 pinch each sea salt and black pepper
- handful mixed flat leave parsley and Greek basil plus 1 small rosemary sprig finely chopped
- 1 thyme sprig, leaves finely chopped
- 30ml extra virgin olive oil
- To prepare ahead - the lamb shoulder, tomatoes, herb crust, Carmarthen ham and potato onion puree can be made earlier in the day.
- Lamb Shoulder - remove shoulder of lamb from pot once cooked, place in bread tin, cover top with bakewell paper and place weight on top, cool, then refrigerate (discard stock or freeze for another time). Trim and season lamb loin, cover and place in fridge until ready to cook.
- Fondant Tomato – halve tomatoes and place on bakewell paper cut side up in very low oven for 1½ to 2 hours, (should be shrivelled but not brown). Place in container and cover with olive oil, leave to cool.
- Potato, onion and thyme puree - heat olive oil on low, add onion, garlic and thyme with seasoning cover and cook for about 30 minutes, stirring occasionally : do not allow to colour. Once cooked, blitz in a blender to a smooth puree, adjust seasoning if required. Microwave potato mash, when heated and add warmed milk, cream and butter until a liquid puree is obtained.
- Herb crust – put breadcrumbs, garlic, salt and pepper into food processor and pulse until you achieve a sandy texture. Add all the herbs and pulse until you have a crumbly texture. Drizzle in olive oil, blitz briefly, correct seasoning if required.
- Carmarthen ham – line a baking tray with bakewell paper, then the 4 slices of Carmarthen ham. Cover ham with another piece of bakewell paper topped with a heavy baking tray (this stops it from curling). Cook in oven for 15-20 minutes on medium heat until crisp.
- To cook and serve - sear loins of lamb in little olive oil over high heat for 6-8 minutes Set aside to cool slightly, spread top with Dijon mustard then dip loins into herb crumbs mustard side up, place on lined baking tray. Sear shoulder in same pan until lightly browned and place on baking tray with loins, place in oven and cook for 8-10 minutes, longer if you like your lamb well done. Meanwhile cook the piece of lambs liver, put to one side whilst you dress the plates.
- To assemble dish – first heat potato puree, spread in 4” circle over plate followed by good dollop of onion puree, topped with a tablespoon of warm spinach. Place to one side of spinach the sliced shoulder topped with fondant tomato, a quarter thick slice of loin stood on end, thin slice of liver and crisp slice of Carmarthen ham.