This impressive lamb dish from Andi Richardson of The Star and Garter in Falmouth is finished off with pickled carrots, violet artichokes and ewe’s milk cheese
starandgarter.squarespace.com
Serves 6
- Yellow carrots 2
- Purple carrots 2
- Orange carrots 2
- Fennel seeds good pinch
- Bay leaves 4
- Pickling liquor small quantity
- Rosemary 4 sprigs, stripped
- Thyme 8 sprigs, stripped
- Juniper berries 6
- Peppercorns 6
- Sea salt good pinch
- Lamb loin 1, removed of any sinew
- Baby artichokes 6
- Lemons 2
- Extra virgin olive oil
- Fosseway Fleece cheese 200g, or similar hard ewe’s milk cheese, such as pecorino
- Prepare the pickled carrots two days in advance. Peel them into similar sized lengths and put in a Kilner jar with the fennel and bay. Heat the pickling liquor and pour over the carrots to cover, then seal.
- On the day you plan to cook the dish, in a pestle and mortar, grind the rosemary, thyme, juniper, pepper and salt until it resembles a fine powder, then rub the powder into the lamb loin, coating well.
- Place the loin in a hot frying pan, with no oil, and leave on one side for 30 seconds, then roll it over and repeat until the whole loin has a charred edge.
- Remove lamb from the heat and allow to cool, then refrigerate.
- Prepare the artichokes by peeling off the leaves to reach the tender heart. Cut in half lengthways, remove the fluffy choke and place into a pan of cold water.
- Zest the lemons and keep to one side, but add the juice to the pan. Bring to the boil then remove the artichokes from the water and while warm, dress with salt and pepper, the lemon zest and olive oil.
- To serve, slice the lamb into thin discs, then, with the flat side of a heavy knife, push the meat out so it’s very thin.
- Place the lamb carpaccio on the plates, dress with thinly-sliced pickled carrots, gently tear the artichokes and place shavings of cheese over the top. Crush a little sea salt on to the cut side of the meat and dress with a little more olive oil.
Supported by
You will need
- Yellow carrots 2
- Purple carrots 2
- Orange carrots 2
- Fennel seeds good pinch
- Bay leaves 4
- Pickling liquor small quantity
- Rosemary 4 sprigs, stripped
- Thyme 8 sprigs, stripped
- Juniper berries 6
- Peppercorns 6
- Sea salt good pinch
- Lamb loin 1, removed of any sinew
- Baby artichokes 6
- Lemons 2
- Extra virgin olive oil
- Fosseway Fleece cheese 200g, or similar hard ewe’s milk cheese, such as pecorino
Method
- Prepare the pickled carrots two days in advance. Peel them into similar sized lengths and put in a Kilner jar with the fennel and bay. Heat the pickling liquor and pour over the carrots to cover, then seal.
- On the day you plan to cook the dish, in a pestle and mortar, grind the rosemary, thyme, juniper, pepper and salt until it resembles a fine powder, then rub the powder into the lamb loin, coating well.
- Place the loin in a hot frying pan, with no oil, and leave on one side for 30 seconds, then roll it over and repeat until the whole loin has a charred edge.
- Remove lamb from the heat and allow to cool, then refrigerate.
- Prepare the artichokes by peeling off the leaves to reach the tender heart. Cut in half lengthways, remove the fluffy choke and place into a pan of cold water.
- Zest the lemons and keep to one side, but add the juice to the pan. Bring to the boil then remove the artichokes from the water and while warm, dress with salt and pepper, the lemon zest and olive oil.
- To serve, slice the lamb into thin discs, then, with the flat side of a heavy knife, push the meat out so it’s very thin.
- Place the lamb carpaccio on the plates, dress with thinly-sliced pickled carrots, gently tear the artichokes and place shavings of cheese over the top. Crush a little sea salt on to the cut side of the meat and dress with a little more olive oil.
You may also like
