The Cedar Tree Dining Room – Recipe of the month
Roast Rack of Herdwick Mutton, with Pea and Mint Puree, Mashed Potato, Baby Vegetables, Braised Shank of Mutton with a Madeira Sauce
This is a great dish for a very special Sunday roast or romantic dinner, don’t be phased by the different elements. Just take it step by step and you will see this simple dish is beautifully simple to prepare and will yield great results.
Mutton Shank (1 Shank will produce 3 – 4 portions):
1 Mutton Shank
3 Sprigs of Fresh Thyme
½ Crushed Clove of Garlic
5g Sea Salt
1L Chicken Stock
Mash Potato (for 1 serving, multiply for more):
1 Large Potato
Salt and Pepper
Pea and mint puree (4 portions):
100ml Chicken Stock
1 Sprig of Mint
Baby Vegetables (for 4 portions):
4 Baby Carrots
4 Baby Turnips
4 Baby Fennel
20 Broad Beans
20 g Butter
Salt and Pepper
Sauce (multiply if you like it saucy):
25ml Madeira (beautiful sweet wine)
150 ml Lamb Stock
1 Sprig of Rosemary
1 Tsp Olive Oil
Marinate shank overnight with Thyme, Garlic and Sea Salt. Place in the oven with one litre of stock, cook for 5-6 hours at 150°c. Shred meat by pulling off the bone and season to taste, roll into sausage shape using cling film and chill for one hour. To serve just slice a reasonable cut off and warm through in the oven for a few minutes.
Rack of Mutton (2 ribs per person should be suitably filling)
Remove all fat and season well, seal in a pan and put in the oven to cook on 170°c for 15 minutes for medium rare, an extra 5 minutes for medium or 10 for well done should do it.
Drain the peeled and cooked potatoes; mash them whilst adding cream, butter, salt and pepper. For really fluffy potatoes, bake off jacket potatoes and scoop out the inside before mashing instead of boiling.
Pea and Mint Puree
Place chicken stock in a pan, bring to the boil then add the peas with the mint. Cook gently for 5 minutes and blend adding butter until smooth. Reduce the puree for a few minutes to thicken it.
Cook vegetables in boiling water and allow to simmer for five minutes, add butter, salt and pepper drain well before serving.
Sweat the shallots with Rosemary until soft, add the Madeira and reduce by half, then add lamb stock and reduce further until it coats the spoon.
Ok so, you’ve put all this work in, you clearly want to tell someone you love them, so don’t stop the hard work now. Give yourself time to neatly present the dish by warming the plates, caringly arranging the vegetables and carefully spooning the sauce over just the rack and a drizzle over the veg. Serve with a lovely powerful red wine like a nice Malbec.