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Chef’s Recipe : Lamb Breast & Loin, Wild Garlic & Smoked Anchovy by George Barson at Kitty Fisher’s
George Barson, Executive Chef of Kitty Fisher’s in Mayfair and Cora Pearl in Covent Garden showcases a favourite dish from the menu for you to try at home.
Lamb Breast and Loin, Wild Garlic and Smoked Anchovy – Serves: 4
- 1 rolled lamb breast
- 2 litres of water
- 100g fine salt
- 1 small bunch of rosemary
- 100g garlic, peeled and sliced on mandolin
- 1kg duck fat, melted
Bring half the water to the boil with the salt. Once the salt has dissolved, pour this onto the remaining cold water and chill. Once cold, add the garlic and rosemary. Place the rolled lamb breast in the cold brine for 10 hours. Remove the lamb belly from the brine and pat dry. Place in a deep tray and cover with the melted duck fat. Tin foil the tray heavily and place in the oven at 90c for 9 hours (overnight). Remove from the fat, and roll tightly in double layered Clingfilm to form a sausage shape. Place in the fridge. Once fully cold and set, remove Clingfilm and slice into 1 inch rounds. Pan fry the sliced lamb breast, until golden on both sides.
Smoked anchovy and shallot puree
- 500g shallots finely sliced
- 2g garlic, peeled and finely sliced
- 60g butter
- 100g milk
- 100g whipping cream
- 6g salt
- 60g smoked anchovies, drained thoroughly and excess oil removed with tissue (reserve the oil for the lamb sauce)
Sweat the shallots and garlic in the butter until soft and translucent, add the milk and cream and continue to cook for 10 mins, add the anchovies and blend in a high power blender until smooth and silky. Pass through a sieve and keep warm.
White miso emulsion
- 50g milk
- 50g white miso
- 250g salted butter
- 200g wild garlic
Place the milk and miso in a pan and bring to 85c, once at temperature, slowly add the butter bit by bit continually whisking until emulsified. Wilt the wild garlic in this mixture.
Caramelized baby onions
- 12 baby onions
- 100g Madeira
- 40g sherry vinegar
- 100g chicken stock
- Thyme flowers
Slice the baby onions in half, leaving the skin on. Place them cut side down in a hot pan with oil. Once a nice even golden colour, deglaze with the Madeira and sherry vinegar. Once the Madeira and vinegar have evaporated, add the chicken stock and cook until the onions are soft. Allow to cool in the liquid, then carefully remove the skins and roots. Place cut side up on a tray, season with Maldon sea salt, and sprinkle with the thyme flowers.
Lamb Jus Gras
- 500g lamb bones
- 2 litres brown chicken stock
- 4 banana shallots, peeled and thinly sliced
- 1 glove garlic, peeled and thinly sliced
- 1 spring thyme
- 100g Madeira
- Anchovy oil, reserved from making the gel
- 5g lemon juice
- 1g thyme leaves
Roast the lamb bones in a hot oven, until golden. Meanwhile, heat a little vegetable oil in a large pan, and caramelise the shallots, garlic and thyme. Add the Madeira, and once evaporated add the chicken stock and bones. Simmer gently for 2 hours, then strain through a chinois. Return to the pan, and reduce to 200g. Once reduced, add 10g of the reserved anchovy oil, the lemon juice and thyme leaves.
- 600g lamb loin, skin on and cut into 150g portions
- 100g salted butter
- 1 clove garlic, crushed
Heat a little vegetable oil over a medium heat, and place the lamb skin side down in the pan. Once golden and the fat has rendered down, reduce the heat, turn the lamb and add the butter and garlic. Continue to cook, basting in the butter, until the core temperature reaches 42c. Remove from the pan, and leave to rest for 8 minutes. Whilst resting, ensure all other components are warmed through. Slice each piece of lamb in half, then plate.
Dine at Kitty Fisher’s
Alternatively, we invite you to dine at Kitty Fishers as a club member of the Luxury Restaurant Guide and enjoy a Bad Kitty cocktail. Download the Luxury Restaurant Guide free app here and follow steps to join the club.