Richard Davies' Cannon of Welsh Lamb with black olive, tomato and courgette



Method

  1. Preheat the oven to 180°C or gas mark 4.
  2. Start by making the gnocchi; bake the potatoes in their skins for approximately 50-60 minutes. The potatoes are cooked when they are soft and tender to touch. Remove the potatoes and cool slightly. Remove the skins while they are still warm.
  3. Combine the cooked potatoes with the pasta flour and egg after passing the cooked flesh through a drum sieve. Mix well and add the chopped tomato, season to taste. Refrigerate for 20 minutes.
  4. Remove the mixture from the fridge and place on a work surface lightly dusted with flour. Roll into thin logs and cut into pieces of 3cm. Line a tray with flour and store the rolled pieces on the tray. Refrigerate until required.
  5. To make the black olive purée, add the pitted olives in a pan with the water and sugar. Bring to the boil and then simmer for 5 minutes. After draining reserve the cooking liquor.
  6. Blitz the olives in a blender until smooth while adding small amounts of the cooking liquor to help adjust the consistency. Pass the olive and cooking liquor mixture through a strainer or fine chinoise. Store in a piping bag until required.
  7. Preheat the water bath to 57°C.
  8. Take all 4 portions of Welsh Lamb and vac pac them with a small dash of extra virgin olive oil, rosemary and thyme. Cook at 57°C for 45 minutes.
  9. Halve the artichokes, while the lamb is cooking. Spoon out the flesh and season with salt. In a hot pan sauté the flesh until golden with a little extra virgin olive oil.
  10. Quarter the baby gem lettuce and dry thoroughly. Add a knob of butter to a hot pan over a medium heat. Once the butter begins to foam add the quartered lettuce. Season and allow to lightly colour. Add 40ml chicken stock and heat through until warm. Toss around allowing the lettuce to glaze.
  11. Blanch the micro-fennel in boiling water with salt for approximately 2-3 minutes until it is cooked. Refresh the micro-fennel in iced water and drain. Before serving, heat a dash of olive oil over a medium heat in a small pan and warm through until the fennel has lightly browned.
  12. To finish the gnocchi, bring a pan of salted water to the boil. Add 300g of gnocchi and boil for 2-3 minutes. Strain the gnocchi and add to a hot pan with a knob of butter until crisp and lightly browned.
  13. Remove the Welsh Lamb from the water bath when it’s ready. Cut open the bag, allowing any juices to drain off.
  14. Pat the lamb dry. Heat a large pan over medium high and add oil. Once the oil is hot, seal the outside of each portion of lamb until golden brown. Add butter and baste the lamb for another 30 -40 seconds using a spoon. Season with salt and pepper. Rest the lamb on a chopping board.
  15. Slice the courgette using a mandoline into 2mm thick ribbons. Cook in boiling water seasoned with salt for 60 seconds. Drain and keep warm.
  16. Serve by carving each portion of Welsh Lamb into 2. Place onto plates and then plate the gnocchi, courgette, baby gem and fennel in that order. Pipe a few dots of the black olive purée onto each plate. Drizzle with the warm lamb jus and serve immediately.

Recipe Information

Serves 4
Calories kcals
Cooking Time

Ingredients

Welsh Lamb cannon:

  • 4 Welsh Lamb cannons, 180g each
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • extra virgin olive oil
  • 2tbsp butter
  • pepper
  • salt

Gnocchi:

  • 450g King Edward potatoes
  • 125g flour, or strong bread flour
  • 60g sun-dried tomatoes, seeded and finely chopped
  • 1 knob butter
  • 1 egg
  • salt

Black olive purée:

  • 150g provencial black olives, pitted
  • 30g sugar
  • 100ml water

Baby artichoke:

  • 2 baby artichokes, cooked
  • extra virgin olive oil
  • salt

Baby gem lettuce:

  • 1 baby gem lettuce, washed
  • 1 knob butter
  • 40ml chicken stock
  • salt

To serve:

  • 8 micro fennel
  • 100ml lamb jus
  • 1 courgette, medium

Nutrition Information

  • Calories kcal
  • Energy
  • Fat
  • Saturates
  • Salt
  • Iron
  • 5-a-day