Costillar de cordero de Cumbria, puré de chalota, queso de cabra, tomate confitado y calabacín asado

Ingredients

• to tastesaddle of Cumbrian lamb
• 400 gshallots
• 125 gbutter
• 50 mldouble cream
• 100 ggoat’s cheese
• 1courgette
• 3plum tomatoes
• 10 mlolive oil
• 10 gicing sugar
• 5 gbasil
• 1 litrechicken jus
• to tastelamb fat and bones from the saddle
• 2tomatoes
• 2 clovesgarlic
• 1carrot
• 3shallots
• to tastesprig of thyme
• 50 mlMadeira
• to tastemicro basil leaves

Instructions

1. 1

   Prepare the lamb

   Take the loin off the saddle and set it aside. Separate the fat and bones. In a very hot pan, sweat the lamb fat and shallots. Roast the bones and tomatoes, then add them to the pan with the garlic, thyme and Madeira. Reduce, then add the chicken jus and diced carrot. Reduce further, skimming fat from the surface as you go. Strain through muslin and reduce the sauce again.

2. 2

   Make the purée

   Sweat the shallots in a pan with the butter until caramelised. Add the cream, blend until smooth in a food processor, then pass through a drum sieve. Transfer to a small pan ready for plating.

3. 3

   Soften the cheese

   Put the goat’s cheese in a small piping bag and leave it at room temperature so it softens enough to pipe.

4. 4

   Confit the tomatoes

   Use a small knife to remove the tomato cores, then score an X on the opposite ends. Submerge the tomatoes in boiling water for 10–15 seconds, lift them out and transfer them to iced water. Peel, quarter and remove the seeds. Arrange on a tray and cover with the olive oil, icing sugar and basil. Cook in a 90°C oven for 1 hour, then leave to cool.

5. 5

   Cut the courgette

   Cut the courgette lengthways into quarters. Remove the seeds and dice the flesh into 1–1.5 cm pieces.

6. 6

   Cook and plate

   Season the lamb, seal it in a hot pan and transfer it to a 180°C oven for 4–5 minutes. Leave it to rest. Heat the shallot purée and sweep it across the plate with a stepped palette knife. Carve the lamb and set it on the purée. Roast the courgette in a little butter until lightly coloured, then arrange it with the confit tomatoes. Pipe on the goat’s cheese, add the micro basil and finish with the sauce.

What is this Cumbrian lamb dish?

This is a composed lamb main, pairing roasted saddle with shallot purée, goat’s cheese, confit tomato, courgette and a reduced sauce. The ingredients give it a balance of rich meat, sweet alliums, tangy cheese and gently concentrated tomato.

The dish takes its cue from Cumbrian lamb and a classic restaurant-style approach: make a sauce from the bones and trimmings, prepare the accompaniments separately, then plate them together. Here, careful timing lets each element keep its own flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 45g protein, 18g carbs, 57g fat.

The lamb and goat’s cheese contribute most of the protein, while the shallots, tomatoes and courgette provide carbohydrates. Butter, cream, olive oil and lamb fat are the main sources of fat; a side of extra vegetables or salad can balance the rich components.

Build flavour into the sauce

Lamb trimmings: browning the fat and roasting the bones create the base for a savoury sauce. Let the Madeira reduce before adding the chicken jus, then keep reducing and skim the surface as directed.

Straining: pass the finished sauce through muslin to remove the bones and solids. Reduce it again until it is concentrated enough to dress the plate.

Keep the purée smooth

Caramelised shallots: cook them with the butter until deeply softened and golden, rather than rushing them over high heat. This develops sweetness that works well with the lamb.

Fine texture: blend the shallots with the cream, then pass the mixture through a drum sieve. Keep it warm for serving so it can be swept neatly across the plate.

Confit the tomatoes gently

Peeling: the brief dip in boiling water loosens the skins; chilling the tomatoes in iced water stops them cooking further and makes them easier to handle. Remove the seeds after quartering, as the method specifies.

Slow cooking: at 90°C for 1 hour, the tomatoes soften and take on the olive oil, sugar and basil. Leave them to cool before plating so they hold their shape.

Judge the lamb by its rest

Sear the lamb in a properly hot pan to colour the outside, then roast it at 180°C for 4–5 minutes as directed. The recipe does not give a target internal temperature, so use a thermometer if you need to check doneness precisely.

Resting: allow the meat to rest after the oven before carving. This gives you time to finish the courgette and warm the purée without rushing the final plating.

Finish the courgette with colour

Remove the seeds before dicing the courgette into 1–1.5 cm pieces, so the pieces cook more evenly. Roast them in a little butter and stop when they have taken on a light colour while still holding their shape.

The confit tomatoes are already soft, so add them to the plate gently. A little contrast between browned courgette and tender tomato makes the accompaniments more interesting.

Plan the serving order

The tomatoes take 1 hour in the oven, and the sauce also needs time to reduce. Make those components ahead, then cook and rest the lamb while warming the purée and finishing the courgette.

Serve the dish as written, with the purée beneath the carved lamb and the vegetables arranged around it. A simple green salad or plain vegetables alongside can round out the meal without competing with the sauce.

Recipe notes & tips

• Make the tomato confit and sauce in advance to leave more attention for cooking the lamb.
• Keep the shallots moving gently as they caramelise so they colour evenly without catching.
• Have a bowl of iced water ready before blanching the tomatoes.
• Use a small piping bag or a corner-cut food bag to pipe the softened goat’s cheese.
• Warm the purée gently and stir it before plating to keep it smooth.
• Rest the lamb before carving, and use a sharp knife for clean slices.

Variations

• Herb change: use a little rosemary in place of thyme for a more pronounced lamb-friendly aroma.
• Cheese swap: use a soft sheep’s cheese if you prefer a milder, less tangy finish.
• Extra greens: serve with blanched green beans or tender-stem broccoli alongside the plated elements.
• Tomato choice: use ripe medium tomatoes if plum tomatoes are unavailable, keeping the same peeling and confit method.
• No Madeira: replace it with a small amount of red wine and reduce it in the same way.

Common mistakes to avoid

• Rushed shallots: they can remain sharp rather than sweet; cook them gently until caramelised.
• Skipping the reduction: the sauce may taste thin; reduce it further after straining.
• Overcooked tomatoes: they can collapse; keep the oven at 90°C and check them at the end of the hour.
• Crowded courgette: the pieces may steam instead of colouring; use a pan with enough room for them to roast.
• Cutting lamb too soon: juices can run onto the board; let it rest before carving.
• Cold goat’s cheese: it may not pipe smoothly; bring it to room temperature first.

How to store

Refrigerate leftover lamb and accompaniments separately in covered containers and use within 2 days. Reheat the lamb gently until hot, and warm the sauce and purée over a low heat; the courgette and tomatoes are best reheated briefly to avoid making them mushy.

Frequently asked questions