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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