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Lamb Breast & Loin, Wild Garlic & Smoked Anchovy by George Barson at Kitty Fisher’s

Cook at Home

George Barson, Executive Chef of Kitty Fisher’s in Mayfair and Cora Pearl in Covent Garden showcases a favourite dish for you to try at home. The recipe does require some preparation, requiring 10 hours for the lamb to soak in the brine and then overnight cooking at a very low temperature, but don’t let this put you off trying it at home.. the results will be melt in the mouth delicious.

Serves

4

Prep Time

10 hours

Cooking Time

overnight

Ingredients

For the lamb breast 

  • 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

For the lamb loin

  • 600g lamb loin, skin on and cut into 150g portions
  • 100g salted butter
  • 1 clove garlic, crushed

For the 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)

For the white miso emulsion

  • 50g milk
  • 50g white miso
  • 250g salted butter
  • 200g wild garlic

For the caramelized baby onions

  • 12 baby onions
  • 100g Madeira
  • 40g sherry vinegar
  • 100g chicken stock
  • thyme flowers

For the 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

Method

To make the lamb breast

  • 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.

To make the white miso emulsion

  • 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.

To make the caramelized baby onions

  • Slice the baby onions in half, leaving the skin on. Place them cut side down in a hot pan with the oil.
  • Once a nice even golden colour, deglaze with the Madeira and sherry vinegar.
  • When 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.

To make the lamb jus gras

  • 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.

To make the lamb loin

  • 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.

To serve

  • Whilst the lamb is resting, ensure all other components are warmed through.
  • Slice each piece of lamb in half, then plate and serve.

Kitty Fisher’s, 10 Shepherd Market, London W1J 7QF

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