Lomo de cordero escocés confitado

Ingredients

• 4 x 180g Scotch Lamb loins
• 2 large globe artichokes, trimmed with the outer leaves removed
• 50 ml extra virgin olive oil
• Maldon Sea salt
• 2 shallots, diced
• Half a celery stalk, diced
• Half a garlic clove, diced
• 200 g butter
• 250 ml chicken stock
• 100 g goat’s curd
• 2 large Maris Piper potatoes, sliced wafer thin, lengthways

Instructions

1. 1

   For the Scotch Lamb:

2. 2

   Lay out some clingfilm and brush with olive oil, place the Scotch Lamb loin on top and gently roll in the clingfilm to create a neat rectangular parcel. Poach in a water bath at 58°C for 20 minutes.

3. 3

   Globe artichoke purée:

4. 4

   Put the artichokes in a vacuum bag with the olive oil, and season with sea salt. Seal tightly and cook in a water bath at 90°C until tender.

5. 5

   Peel the remaining leaves of the artichoke apart, split the heart and remove the choke. Set aside.

6. 6

   Sweat the shallots, celery and garlic in a pan with 25g of the butter, but do not colour them. Slice the artichoke hearts and add to the pan.

7. 7

   Cover with chicken stock and simmer until almost all of the stock has evaporated.

8. 8

   Place the contents of the pan into a blender with 25g butter and a pinch of salt and purée until very smooth.

9. 9

   Pass through a drum sieve and check the seasoning.

10. 10

    Pommes Maxim:

11. 11

    Melt 150g of butter and dip in the slices of potato to coat evenly.

12. 12

    Arrange in desired shape on a silpat lined baking tray, and cover with another mat

13. 13

    Cook at 160°C for approximately 25 minutes, until golden and crisp.

14. 14

    To serve:

15. 15

    Remove the Scotch Lamb from the clingfilm and caramelise the outside on a hot Plancha. Carve into four and place on a warm plate. Serve with the artichoke puree, a quenelle of goat’s curd and garnish with a pomme maxim