RECIPE: Roasted leg of lamb and warm gooey chocolate puddings
Richard Bainbridge has chosen roasted leg of lamb with a chocolate pudding for dessert.
Roast Leg of Lamb
1 Boned Lamb Leg
4 Tbsp. Dijon Mustard
Handful of Roughly Chopped Herbs (Mint, Thyme, Parsley, Chervil, Rosemary)
Sea Salt & White Pepper
1 carrot, 1 celery stick and 1/2 onion all roughly chopped
Pre - heat oven 180c
- Place the boned lamb leg onto the table and season the inside of the leg with salt and pepper, use your hands for best results.
- Then smear the mustard into the leg followed by the herbs, then using the butcher’s string tie your string around the leg, closing the open end with the meat.
- Then place a large roasting tray with all the roughly chopped vegetables in the oven.
- Meanwhile, place a large frying pan on a high heat with a splash of rapeseed oil.
- Season the lamb leg all over and gently place into a hot pan and colour the leg all over.
- Remove from the pan and place into the hot roasting tray and bake for approx. 70mins or until the centre of the lamb leg is warm.
- Remove from the oven and allow to rest for 30mins.
- When ready to serve place back in the oven for 10mins just to warm through.
- Serve on a large chopping board in the centre of the table.
1/2 Banana Shallot
1 Tbsp. Sherry Vinegar
2 Bunches or handfuls of fresh Mint
4 Anchovy Fillets
1 Tbsp. Lemon Juice
100ml Norfolk Rapeseed oil
100ml Olive Oil
Sea Salt & White Pepper
- Place all dry ingredients into a blender and blend on a medium speed.
- Mix the lemon juice and 2 oils together.
- Start slowly pouring your oil mix into the blender until you are left with a smooth split dip (similar to a pesto).
Cover with cling film and place in the fridge until needed. This dip is perfect with boiled light buttered vegetables or just warm bread.
Buttery Mashed Potato
1kg Red Potatoes
100g Double Cream
100g Salted Butter (Room temp)
Salt, White Pepper & Nutmeg
Tray of Table Salt
Pre-heat oven 180c
- Place the potatoes on the tray of salt and place in the oven and bake for approx. 45mins - 90mins until the potatoes are cooked. Remove from the oven and rest on the side for 10-15mins.
- Meanwhile place the milk and double cream into a pan and bring to the simmer.
- Once the potatoes have cooled a little, using a knife cut the potatoes in half and scoop out the fluffy centre into a potato ricer or sieve and pass through into a clean pot.
- Then using a spatula gently beat the potato to together and add the butter. Beat until completely incorporated then slowly add the cream mixture until you have the right consistency.
- Then add your salt, pepper and grated nutmeg.
If not needed straight away, cover with cling film and leave to cool (if this is what you do, you will need a little milk to bring it back round).
3 Stalks per person of Spouting Broccoli
50g Salted Butter
Juice of half a lemon
- Place a large pot of salted water on the stove top and bring to the boil, once boiling place your broccoli into the water and blanch for 3-5mins.
- Meanwhile place a small pan on a medium heat add your butter and allow to foam, once foaming remove the broccoli from the water and drain on kitchen towel.
- Then place the broccoli into the foaming butter and lightly colour.
- Season with salt and pepper and a splash of lemon juice. Remove and serve.
Roasted Whole Carrot
1 Large Carrot per person
100g Salted Butter
Handful of dried camomile or just open a couple of camomile tea bags
Pre- heat oven 180c
- Place a small oven tray in the oven for approx. 10mins to get nice and hot. Remove from the oven and add your butter and allow to foam.
- Add the carrots and camomile.
- Place back into the oven for about 1 hour, occasionally stirring the carrots until golden brown colour all over and tender.
- Remove from the oven and allow to sit in the butter until needed.
1x chopped shallots
1x chopped carrot
2x sticks of celery
1x garlic clove
Sprig of thyme
2x bay leaves
250ml of white wine
500ml Beef stock (Stock cubes are fine)
500ml Dark chicken stock (Stock cubes are fine)
250g of lamb bones
10g salted butter
- Place a Medium size pot on a high heat, add the lamb bones and fry off until golden brown remove from pot and do the same with the chopped vegetables.
- Place the roasted lamb bones back to the pot with the vegetables and add the White wine, bring to the boil and reduce by 3/4, then add the two different stocks and garlic and herbs, bring to the boil.
- Once boiling turn down to a simmer and skim.
- Cook to sauce out for about 45mins.
- Pass through muslin into a clean pot and return to a high heat and reduce to the consistency you want.
To finish the sauce add a little white wine and a small knob of butter.
Warm gooey chocolate puddings
125g best quality dark chocolate
125g unsalted butter
3 large eggs
150g caster sugar
35g plain flour
Extra butter and flour for the ramekins.
- Break the chocolate into small pieces, dice the butter and put them in a bowl suspended over a pan of simmering water to gently melt. Whisk every now and then until both are perfectly melted.
- In another bowl gently whisk the eggs and stir in the sugar and flour.
- Gradually and gently whisk the melted chocolate and butter into the egg mixture. Allow the mixture to rest a while – it will happily sit for 3 or 4 hours.
- Once you are nearly ready for pudding set the oven to 200°C.
- Rub the insides of the ramekins with butter and dust with flour.
- Divide the mixture between the 5 ramekins and put them on a baking sheet.
- Bake them for 10 – 12 minutes or until the edges are set and the tops are nearly firm and cracking a little but you can still see a spot of the molten centre.
Serve immediately with some very cold cream which people can pour in the steaming chocolate volcano if they so wish.