Chef’s Recipe : Welsh Lamb with broad beans, turnip and tarragon by James Sommerin

James Sommerin’s eponymous restaurant in Penarth, Wales, brings you a Welsh Lamb dish to try at home. Alternatively, it serves a variation of this tasty dish on their a la carte menu. Download the Luxury Restaurant Guide free app and follow steps to the UK’s largest fine dining club to enjoy 20% off food when dining.

Recipe for Vinegar Base

Ingredients

• 400g shallots, roughly chopped
• 10g peppercorns
• 500g white wine vinegar
• 2 bunches tarragon, roughly chopped

Method

•  Place all ingredients in a pan and bring to the boil.
• Take off the heat and allow to cool.
• Transfer to vac pac bags and seal.
• Place in a fridge to infuse for 24 hours before using.

Recipe for Tarragon Mayonnaise

Ingredients

•  60g egg yolk
• 120g eggs – whole
• 5g salt
• 20g English mustard
• 100g vinegar base (see recipe above)
• 6g gelatine (gold leaf)
• 300g vegetable oil
• 50g olive oil
• 25g tarragon

Method

• Heat the tarragon base and add the gelatine and set aside.
• In a Thermomix, blend the eggs, egg yolk, mustard and tarragon together.
• Gradually add the base/gelatine mixture while hot.
• Pour the oils in slowly and add the remaining tarragon, forming the mayonnaise.

Recipe for Turnip Purée

Ingredients

• 1kg turnips (peeled)
• 500g milk
• 100g cream
• 100g butter

Method

• Thinly slice the turnips in a pan. Add the milk, cream and butter.
• Bring to the boil and cook until soft.
• Strain and blend in a Thermomix with the temperature sitting at 90°c. Add liquid to get required texture.

NB: Cook for longer in the Thermomix to get a smoother consistency.

 Recipe for Broad Beans

Ingredients

• 120g fresh broad beans, outer skins removed
• 20g butter
• 1tspn chopped thyme
• 10ml water
• 1 clove garlic, chopped

Method

• Emulsify the butter and water together.
• Add the thyme and garlic.
• Warm the broad beans through at the last minute.

Recipe for Cumin Sauce

Ingredients

• 200g lamb trimmings
• 1tspn cumin seeds
• 2tsp cumin seeds
• 1 tsp smoked paprika
• 2 sprigs tarragon
• 1 onion, sliced
• 1 stick celery, sliced
• 200ml Madeira
• 1litre lamb stock (see recipe)
• ½ litre chicken stock
• 100ml lamb fat

Method

• In a pan, heat the lamb fat and add the trimmings, onion and seeds. Cook for 2 minutes until there is good colouration.
• Add the celery, paprika and tarragon.
• Deglaze with Madeira.
• Reduce to ¾.
• Add the stocks and reduce to required consistency.
• Pass through a fine sieve.

Lamb

• 400g lamb loin
• 4 x 50g lamb breasts
• Sprig rosemary
• 200g rendered lamb fat

Method

• Place lamb breast in a vac pac bag with 200g of rendered lamb fat and a sprig of rosemary.
• Cook at 80°c for 12 hours on steam setting.
• Remove once cooked and press under a weight then cool.

Other ingredients 

• 20g lamb fat
• Salt
• Olive oil
• Turnip
• Nasturtium leaves

Assembly

• Pan fry the loin of lamb in 20g lamb fat. Add the breast and caramelise evenly.
• Place the turnip purée on a plate and build the meat and broad beans on top.
• Thinly slice some raw turnip and season with salt and a little olive oil.
• Place the turnip slices on top and finish with nasturtium leaves, tarragon mayonnaise and cumin sauce.

Restaurant James Sommerin, The Esplanade, Penarth, Wales CF64 3AU

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