Lomo de cordero escocés confitado

Las recetas de cordero escocés suelen ser excepcionalmente variadas, con platos que ofrecen comida reconfortante clásica y opciones de sabores más delicados y refinados. Echa un vistazo a la receta de lomo de cordero escocés confitado de The Honours, probada por nuestros chefs profesionales.

📝 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. 1For the Scotch Lamb:
2. 2Lay 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. 3Globe artichoke purée:
4. 4Put 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. 5Peel the remaining leaves of the artichoke apart, split the heart and remove the choke. Set aside.
6. 6Sweat 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. 7Cover with chicken stock and simmer until almost all of the stock has evaporated.
8. 8Place the contents of the pan into a blender with 25g butter and a pinch of salt and purée until very smooth.
9. 9Pass through a drum sieve and check the seasoning.
10. 10Pommes Maxim:
11. 11Melt 150g of butter and dip in the slices of potato to coat evenly.
12. 12Arrange in desired shape on a silpat lined baking tray, and cover with another mat
13. 13Cook at 160°C for approximately 25 minutes, until golden and crisp.
14. 14To serve:
15. 15Remove 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