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lamb roast and trimmings cooked

How To Cook The Trimmings For A Roast Lamb Dinner

  • 20 mins
  • 20 mins
  • easy
jeff baker
Recipe by
Jeff Baker

Ingredients

  • ingredients for mirepox
  • 1 x onion roughly chopped
  • 2 x carrots roughly chopped
  • 1 x leek roughly chopped
  • 2 x celery sticks roughly chopped
  • 4 x cloves garlic split in half
  • 12 x black peppercorns
  • 2 x bay leaves
  • 4 x sprigs fresh rosemary
  • 1 x tsp thyme leaves picked
  • ingredients for the gravy
  • 500ml hot chicken or lamb stock (deglaze the roasting tray by pouring the hot stock into the tray & scraping all the roasted meat juices to enrich the stock)
  • 1 tsp corn flour mixed with a little cold water
  • ingredients for mint sauce
  • 1 x large bunch garden mint
  • 20 g white sugar
  • A pinch of sea salt
  • 60ml fresh boiling water
  • 60ml cider vinegar
  • 1 x shallot or a little red onion finely diced (optional)
  • ingredients for boulangere potatoes
  • 1.5 kg King Edward or Desirée potatoes, peeled and thinly sliced
  • 2 large white onions, peeled, halved and thinly sliced (gently fried in 20g butter until soft)
  • A few sprigs of fresh thyme, leaves picked and finely sliced
  • Sea salt
  • Freshly ground black pepper
  • 400ml hot chicken stock (essential cuisine)
  • 80g unsalted butter
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Method

HOW TO MAKE ROSEMARY GRAVY

Serves 6 / Prep time 20 mins / Cook time 20 mins / Easy

Method

  1. For a rich and unctuous gravy roast the mirepoix with the joint of lamb until nicely caramelised
  2. Pour the stock over the mirepoix & bring to a simmer skimming any fat from the surface
  3. Thicken slightly by whisking the corn flour mix into the simmering stock & continue to cook until the stock becomes rich & glossy, reduced by approximately half
  4. Pass through a fine sieve & reserve

This gravy works really well with many dishes including roast leg, rack & saddle cuts of lamb.

HOW TO MAKE MINT SAUCE

Serves 6 / Prep time 5 mins / Cook time 15 mins / Easy

Method

  1. Pick the mint leaves from the stalks & chop
  2. Cover the chopped mint with the salt & sugar
  3. Pour the boiling water over the mint, salt & sugar
  4. Leave to cool a little
  5. Add the vinegar then stir through the shallot

HOW TO MAKE BOULANGERE POTATOES

Serves 6 / Prep time 20 mins / Cook time 1 hour / Easy

Method

  1. Slice the potatoes and onions very thinly. This will help create really delicate layers
  2. Preheat the oven to 180°C fan (gas mark 4) assisted or 200°C without a fan
  3. Get an ovenproof dish around 30cm x 20cm and minimum 5cm deep
  4. Arrange a layer of sliced potatoes over the base, then a layer of cooked onions, followed by a scattering of thyme and a sprinkle of salt and pepper
  5. Continue in this way, alternating the layers of potatoes and onions, finishing with a layer of potatoes that slightly overlap each other
  6. Pour the stock over the potatoes
  7. Season the top layer with a little salt and pepper, then scatter over the remaining butter
  8. Place the dish on the highest shelf of the oven and cook for around an hour, until the top is crisp and golden and the potatoes cooked all the way through
  9. Press the potatoes back into the stock with a fish slice forming a potato cake 3 or 4 times whilst cooking

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