
Lamb Loin, Green Onions, Ramson Leaves and Flowers
This intricate recipe from England's Michelin-starred L'Enclume makes use of local Herdwick lamb and green onions for an unforgettable taste.
serves for
ingredients
Step 01
For the lamb loin
Prep the lamb, remove the bark, the fillet and the belly. Trim down the fat.
Step 02
Render the lamb in a hot pan. This can be done in advance if you like.
Step 03
Cook the lamb on a wire rack in a 170°C oven until the core is 42°C. Around 8-10 minutes.
Step 04
Leave to rest for at least 10 minutes.
Step 05
For the green onion purée
Sweat the sliced shallot in the butter, cook on a 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 evenly.
Step 06
Pick, wash and drain the spinach.
Step 07
When the shallot mix is cooked through, add the spinach and cook down.
Step 08
Blend and then pass onto a gastronomic tray to cool down rapidly.
Step 09
For the lamb sauce
Roast the bones in the oven until golden.
Step 10
Roast the shoulder in a hot pan until golden, then drain and remove.
Step 11
Add onion and garlic to the pan, deglaze and cool until caramelised.
Step 12
Add tomato purée and cook out.
Step 13
Add the bones and shoulder back to the pan.
Step 14
Cover with chicken stock and the bay leaf then pressure cook for 90 minutes.
Step 15
Pass and reduce until it reaches a sauce consistency, season with fig leaf vinegar.
Step 16
For the confit onions
Clean the onions or leeks in running water, taking out the first layer if necessary.
Step 17
Place the onions and aromatics in a frying pan, half covered in the rapeseed oil, lid on, gentle cooking (below simmering ideally) until soft but still slightly firm.
Step 18
Steam in a 91°C oven until cooked (around 8 minutes).
Step 19
Ice.
Step 20
For the crumpets
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.
Step 21
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 to two hours until the batter is a mass of tiny bubbles.
Step 22
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.
Step 23
Put rings flat on a medium-hot pan, add lamb fat and ladle a spoonful of batter into each, so they are about half full.
Step 24
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 on a wire rack, then toast on both sides to reheat.
Step 25
For the lamb broth
Roast the lamb shoulder in a pan until brown. Drain.
Step 26
Sweat the onions, garlic and thyme.
Step 27
Add all ingredients to the pan and boil.
Step 28
Pressure cook for 90 minutes.
Step 29
Pass and chill.
Step 30
For the raft (a combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass): blend the chicken in a food processor, add the egg white and further blend.
Step 31
Place the lamb broth in a saucepan, add the chicken mixture from cold, stir, then bring to the boil, slowly.
Step 32
Do not stir anymore. When ready, there will be a raft on the top. Turn off the heat and carefully make a hole at the centre of the raft.
Step 33
Using a ladle to go through the raft, pass the clarified broth through a colander and cheese cloth.
Step 34
Warm up the clarified broth and season with the dashi concentrate and rice vinegar to taste.
Step 35
Plating
Once rested, remove the lamb from the bone and carve it into 8 slices. Take a flat plate, and with a sauce spoon, place the purée on one side, then the confit onions/leeks on the top, and finally place some small, washed, ramson shoots and flowers. On the other side, place the slice of lamb, then sauce in the middle.
Serve the broth in a cup and the crumpets on a bread plate, both on the side.