A delicious lamb dish from David Siddall, Executive Chef for Arena Birmingham
THE DISH
One bone rack of lamb, Evesham asparagus, broad beans, buttered rosemary fondant Desiree, carrot puree, black olive sauce
INGREDIENTS (SERVES THREE)
- 3 bone rack of lamb (French trimmed to one bone)
- 500ml lamb stock
- 100g butter
- 5 x asparagus spears
- 75g broad beans (peeled)
- 150g carrots (new season)
- 1 x banana shallot (finely diced)
- 100ml white wine
- 30g black olives (chopped)
- 1 x large Desiree potato
- 1 x sprig of rosemary
- Salt and pepper
I keep it simple and use locally sourced food to create delicious meals that customers will enjoy.David Siddall, Executive Chef for Arena Birmingham
METHOD
Pre-heat the oven to 190˚C and peel the potato and shape into a round puck. Place 300ml of lamb stock into a cooking dish and add three quarters of the potato and the rosemary. Place 30 grams of butter on top of the rest of the potato, cover with foil and cook in the oven for 20 minutes. Once done remove the foil and carry on cooking until golden brown on the top and soft underneath. Peel and cut carrots into one inch length pieces, add 20 grams of butter, salt and a splash of water and cover in foil. Cook in the oven for around 30 to 40 minutes until the carrots are soft. When finished bleed the carrots until smooth. Peel asparagus and blanch in salted water for three minutes. Seal the lamb rack in pan until golden all over and place in the oven for 12 minutes – this’ll come out medium rare so cook for longer if preferred. Once the lamb is done, remove from the oven and allow to rest. In the same pan that the lamb was cooked in, drain the fat and add the wine and shallots. Allow to reduce by two thirds, then add 100ml lamb stock and reduce again by half. Remove from the heat and stir in 10 grams of butter, pass this through a fine sieve and add chopped black olives. Plate the dish and you’re ready to go.
