Richard Davies Welsh Lamb with cauliflower chocolate and raisin



Method

  1. Start by preparing the chocolate jelly. In a small saucepan heat the chicken stock until it starts to simmer. Then add in the chocolate, whisking it to melt, mix well and set aside to cool.
  2. Now whisk in the agar gently and continue stirring it as it comes to the boil. Pour this mixture into a shallow tray. Leave it to cool and then refrigerate so that it can set.
  3. To prepare the cauliflower purée, place a heavy-based saucepan over a medium heat and melt the butter. Then add the garlic and onion into the butter and cook until golden brown and soft. Then add in the sliced cauliflower to this mixture and cook till it caramelises to a golden colour after which you pour in the stock. Simmer until the cauliflower is soft and tender.
  4. Simmer the stock until it has reduced by half and then reduce by half again after adding in the cream. Remove from the heat and blitz until smooth in a blender. Strain through a fine strainer, then set aside.
  5. Prepare the Welsh Lamb by preheating a water bath to 58.5˚C .Trim off the fat, if you wish you can also score the flesh. Ensuring that the lamb pieces are not overlapping seal the lamb in one large vac pac bag or four smaller bags after adding thyme, rosemary and extra virgin olive oil. Now cook the lamb in the water bath for 45 minutes.
  6. To prepare the caramelised cauliflower chop the cauliflower into medium-sized florets. In salted boiling water blanch the florets for approximately 2-3 minutes until tender. After straining, cool in icy water then drain off and set aside.
  7. In a frying pan add the butter to make a very light beurre noisette. To this add the cauliflower florets and caramelise them until they turn golden brown, then season.
  8. Whisk together the vinegar and oil to prepare the c. Season to taste and store until required.
  9. To make the cauliflower couscous, soak the golden raisins for 20-30 minutes in boiling hot water, then strain and leave them aside. Make 6mm chunks of the pancetta and grate the cauliflower fine.
  10. Heat a small dash of oil on a saucepan over medium heat .When the oil is hot fry the pancetta chunks until caramelised. After adding the grated cauliflower, season to taste and finish with a generous sprinkling of chopped chives. Garnish with raisins and the vinaigrette to taste.
  11. Chop the artichokes into half then spoon out the remaining flesh and season to taste with salt. In a hot pan sauté the artichokes until golden with some extra virgin olive oil.
  12. Remove the lamb from the water bath and then from the vac pac bag and dry off excess moisture using kitchen paper. On a hot pan add a small dash of rapeseed oil, seal the lamb until it evenly turns a golden brown on all sides. Take off the pan, place on a board - ready to be carved.
  13. Slice each rump of lamb into two pieces and serve on top of the cauliflower couscous.
  14. Add a dollop of the chocolate jelly cubes, purée, caramelised cauliflower florets and some sorrel. Drizzle each plate with the jus and serve immediately.

Recipe Information

Serves 4
Calories kcals
Cooking Time

Ingredients

  • 4 Welsh Lamb Rumps, 225g each
  • extra virgin olive oil
  • 4 sprigs of fresh thyme
  • 4 sprigs fresh rosemary

For the chocolate jelly:

  • 80g of bitter chocolate, chopped, plus extra for grating
  • 230g of chicken stock
  • 3g of agar

For the cauliflower purée:

  • 1 cauliflower, washed and sliced
  • 1/2 onion, finely sliced
  • 1 garlic clove, finely sliced
  • 50g of butter
  • 200g of chicken stock
  • 300g of cream

For the caramelised cauliflower:

  • 1 cauliflower, washed
  • 25g of butter
  • salt
  • pepper

For the cauliflower couscous:

  • 1 cauliflower, washed
  • 100g of golden raisins
  • 30g of pancetta, small dice
  • rapeseed oil
  • 1 pinch of chopped chives

For the vinaigrette:

  • 60ml of white wine vinegar, good quality
  • 240ml of extra virgin olive oil

To serve:

  • 2 baby globe artichokes, cooked
  • extra virgin olive oil
  • 100ml of lamb jus, warm
  • 1 handful of sorrel

Nutrition Information

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