French trimmed lamb cutlets with Tenderstem® two ways & roasted garlic puree
If you’re a high-achiever who thrives on creating perfection, this dish is perfect for you. Its beautiful presentation is guaranteed to wow guests, and this dish is well-suited to your impeccable attention to detail.
- 2 large white potatoes, peeled
- 2 tbsp. vegetable or rapeseed oil
- 2 whole, large cloves garlic, unpeeled
- 1 French trimmed rack of lamb (8 cutlets)
- 220g Tenderstem®
- 1 tsp butter
- Sea salt and black pepper
- Edible flowers, to decorate
Preheat the oven to 200C.
Bring a large pan of water to the boil. Peel the potatoes, slice then into 1cm slices lengthways. Chop into 1cm cubes. Add the potatoes to the pan and par-boil for 4 minutes. Drain into a colander until completely dry. Line a baking sheet with foil. Arrange the potatoes onto the tray leaving space in between each cube. Season with salt, drizzle over the oil and roast in the oven for 15 minutes, turning occasionally. After 10 minutes, add the whole garlic cloves to the tray and roast them for 10 minutes.
Meanwhile, heat a large frying pan, adding one tablespoon oil. Season the lamb well with salt and pepper. Sear the lamb on both sides for 2 minutes per side. Remove from the pan and place onto a baking tray. Roast alongside the potatoes for 12-15 minutes (pink) or 15-17 minutes (well-cooked). Remove, cover with foil and leave to rest.
Bring a second large pan of water to the boil. Rinse and trim the Tenderstem®. Drop into the boiling water and cook for 5 minutes.
Drain the Tenderstem®, and place half into a high-powdered blender. Set the other half to one side and cover with foil until later. Squeeze the garlic cloves, discarding the skin and put the cloves into the blender. Add the butter and whizz for 3 minutes, or until a puree forms. If you need to loosen the puree at all, add 1-2 teaspoons of water and blend again.
To serve, place a tablespoon of puree onto each plate, flatten out slightly and create a swirl with a small teaspoon. Arrange the potatoes around the puree. Chop the rack of lamb into equal pieces and place each piece onto the puree. Divide the remaining Tenderstem® onto the plates and serve immediately.