‘MFG Had A Little Lamb’

So as you saw in the Brunel Halls Cook Off video, the winning recipe looked AMAZING – so we thought we’d share it with you so you can try and re-create it in the kitchen…although we’d recommend the more confident cooks to be in charge of this meal!


Serves: 3
Prep time: 10 mins
Cooking time: 50 mins

• Rack of lamb approx 4 cutlets per person

Dauphinoise Potatoes
• 2 potatoes, as thinly sliced as possible
• Double Cream (can use single but double tastes so much better!)
• Garlic cloves, crushed
• Onion, finely chopped
• Emmenthal

Parsnip Puree
• 2 chopped parsnips
• Knob of butter
• Salt and pepper
• Dash of cream

Parsnip Crisps
( Works just as well with any root vegetable!)
• 1 sliced, unpeeled parsnip
• Sunflower Oil

Cranberry Jus
• 300ml Boiling lamb stock
• Red Wine (for cooking and drinking!)
• Cranberry Sauce
• Salt and Pepper
• Bay Leaf
• Lamb Juice (from pan)

1. For the lamb: Preheat oven to 220 C. Season the meat and heat some oil in a hot pan, then place fat side down. Leave until nicely sealed and crispy then rotate onto all other sides until browned. Then whack it in the oven and forget about it for 35/40 mins (depending on how done you like it).
2. Jus: Get your stock up to boiling on the heat, then add the rest of the sauce ingredients bring it back to the boil then reduce it down, keep stirring and tasting!
3. Potatoes: Whilst you’re browning your lamb, chuck the potatoes into a boiling pan of water for 5 minutes, they should be soft but not crumbling to your fingers. Fry off the onions and garlic in a separate pan but be careful not to burn the garlic! When they’ve gone translucent add the cream, cheese and some salt and pepper.
4. Carefully layer the potatoes into a casserole dish, adding the cheesy cream mixture onto every layer. Stick this in your oven along with the lamb for 15/20 minutes.
5. Parsnips: Using the same water as from the potatoes bring your parsnips up to boil until they go soft enough to mash/blend. Add the rest of the ingredients and blend together.
6. The crisps should take only a few minutes, get the oil as hot as you can for that nice crispy crunch. Sprinkle some salt and pepper on the sliced parsnip then carefully place them into the oil and leave, keep an eye on them though, they will go from being delicious nutritious bites of joy to burnt in a matter of seconds! Drain them on some kitchen paper when they’re nicely crisp.
7. The lamb should be taken out and left to rest for around 5 minutes before serving, whilst your resting it, stick a load more cheese onto the potatoes and grill it on the maximum heat to get a crisp crunchy texture. Now all you have to do is slice your lamb and serve it up! Enjoy!

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