Lamb Almighty

I have to admit, I have no idea what lamb medallions are. They're what's left on the fresh lamb section besides the surplus amounts of terrible looking marinated chops and racks of overpriced skinnies. I desperately needed lamb so I had to get some. This happens when you're still brooding over an overdone lamb with an outrageous sweet potato puree the night before.


We all learn from mistakes. It came to me that cooking in a drunken state doesn't better my prowess. It only makes it unimaginable.

Five hours worth of caffeine induced thoughts later, I gave man birth to a dish of orgasmic proportions I would love to call, "the super lamb jesus wants you to sacrifice to". Mightily delicious as it sounds, words will not do justice to my shamelessness until you try this yourself. If you do, please do not hesitate to mail me the results and I will publish it good or not.


Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde
serves 2

Lamb
600g Lamb Medallions or Lamb Steak, visible fat trimmed
a handful Rosemary leaves, chopped
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Tumeric
1 Tbsp crushed Black Pepper
2 tsp Cayenne Pepper
1 knob of Butter
1 cup Chicken Stock
EVOO
Sea Salt

-Mix all ingredients together except salt, evoo, stock and butter. Marinate 15-30mins.
-Get pan hot on medium high heat. Add a little EVOO and butter. When it starts to smoke a little, sear lamb at 3-4mins a side for medium. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
-Deglaze pan with chicken stock and set pan jus aside.

Bean Stew
400g can of Butter Beans, drained
2 rashers Pancetta or Bacon, chopped
1 Carrot, minced
1 stalk of Celery, minced
1 medium Red Onion, minced
2 cloves of Garlic, crushed
1 sprig of Thyme
1 Bay Leaf
2 cups Chicken Stock
1 Tbsp Tomato Paste
Freshly Ground Black Pepper
Sea Salt
EVOO

-Get dutch oven hot on low heat. Render bacon fat for 5 mins. Turn up heat to medium and add carrots, onions, celery and a little EVOO if it's too dry. Saute 5 mins.
-Add tomato paste, bay leaf, thyme, garlic and pepper. Toss. Saute until vegetables are lightly caramelized.
-Add beans and toss. Saute 5 mins. Add stock and bring to boil. Turn heat to low and simmer uncovered until right consistency. Season to taste.

Salsa Verde
1 cup Basil
1 cup Italian Parsley
1 cup Mint
3 fillets of Anchovies
1 Tbsp Capers
2 Tbsp Red Wine Vinegar
2 tsp Dijon Mustard
2 cloves Garlic, peeled
1 small Shallot, peeled
1 tsp Black Pepper
1/2 cup EVOO

- Throw everything in a blender. Blitz and set aside. No salt.

Putting it altogether:
-Make bean stew until half way through last step when it's simmering.
-Sear lamb and set aside. Deglaze. Add pan jus to bean stew.
-Blitz salsa verde.
-Bean stew is ready. Fold in 1 Tbsp of Salsa Verde.
-To plate, ladle stew in the middle of plate, top with lamb. Drizzle remaining Salsa Verde if desired.
-Serve.