A delicious lamb dish from Jason Taws, Executive Chef for Resorts World Arena
THE DISH – SIRLOIN OF COTSWOLD LAMB
Make the most of what’s in season with a beautiful cut of Cotswold lamb roasted in hay for a more complex flavour. Pair this with pea, bacon and morals for a true taste of Spring.
INGREDIENTS (SERVES 4)
- 4 x 180g Lamb sirloins
- 4 tbsp pea purée
- 4 x fondant potatoes – Desiree potatoes cut into cylinders, cooked in veg stock and butter
- 120ml lamb jus
- 1 x baby gem lettuce cut lengthways into quarters
- 20g pancetta lardons, sautéed until crispy
- 8 x fresh or dried morels
- 60g confit baby onions, utilising the oil from the sautéed pancetta lardons
- 250g fresh peas
- 100ml vegetable stock
- 1 x banana shallot, roughly chopped
- 1 x clove of garlic
- 1 x sprig of thyme
- 25g butter
- Salt and pepper
I try and keep our dishes simple and let the great flavours speak.Jason Taws, Executive Chef for Resorts World Arena
Sweat off the shallot, garlic and thyme in the butter until soft, and the fresh peas, cover with the vegetable stock and bring to a simmer, once peas are cooked, drain off liquid and set to one side. Place the peas (keep a few back to garnish the finished dish) in a blender and blitz, adding a little stock at a time until the desired consistency is achieved. Adjust seasoning if required. Set aside and keep warm.
Cooking the lamb
Sear the lamb in a hot pan with olive oil and a little butter until golden brown on all sides. Season with salt and pepper, remove lamb from the pan and add some hay to the pan, place the lamb on top and cover with more hay. Place the pan in the oven and cook for approx. 8 minutes, at 180˚C or until a core temperature of between 52-54 ˚C is achieved. Ideally serve pink. Remove from the oven, keep warm and leave to rest, still in the hay.
Heat the lamb jus. Sauté off the garnish in a little butter, adjust seasoning if required. Drain off excess butter and keep warm. Place a spoon a pea purée on plate and pull across the plate using the back of the spoon. Cut the lamb in half and arrange on the plate along with the fondant potato. Add the garnish and finish with a drizzle of lamb jus.