- 4 - 6 People
500g Lamb neck (diced)
2 litres Chicken stock
4 Large potatoes (peeled)
2 Rumps of Lamb (220g each)
1 tbsp cooking oil
Salt & pepper to season
4 Lamb Cutlets (80g each). Ask the butcher to French trim the cutlets so the eye of loin and a little fat is left on.
10g Chopped Flat Parsley
40g Cooked diced leek
50g Cooked diced potato
40g Cooked diced carrot
500ml cooking liquor from lamb neck
Cover and simmer the Lamb with chicken stock until tender, usually about 2 hours.
With a 5cm round cutter, cut out 2 large cylinders of potato. Cut cylinders into 6 slices of about 3mm wide and steam until soft, usually about 5 mins.
When Lamb neck is soft and flaking, drain and keep stock for the sauce. Crush the neck with a fork and add seasoning to taste.
In the cutter place a slice of potato at the bottom followed by flaked lamb neck and layer using 3 slices per portion until filled to the top, press down to firm up.
Set aside and keep warm.
In a hot frying pan add a tablespoon of oil. When smoking hot, add the two lamb rumps skin side down and season with salt and pepper. When golden brown turn over and cook for another 2 minutes. Place in a hot oven and cook at 180 for 8 minutes. Once ready, rest in warm place for 10 minutes.
Before serving, cut each rump into 2 pieces. Heat a frying pan until hot. Add one tablespoon of oil. Add the cutlets and pan fry for 3 minutes each side. Rest in a warm place.
Reheat the cooking liquor. Add the diced vegetable, potato, and parsley and bring to the boil. Taste and season the broth.
To Serve: Divide broth between 4 large bowls, at 12 o clock place the lamb neck removing round cutter carefully so it retains it s shape place, the cutlet at 4 o clock, and the piece of rump at 8 o’clock pour on the broth and serve.