Acanthus at Macdonald Randolph Hotel
Macdonald Randolph head chef, Sean Ducie tells us how to recreate his delicious Scotch lamb loin, neck and Jersey royals, artichokes & truffle jus.
Feeds: Four
Allergens & Dietary Suitability
Eggs, Gluten containing cereals, milk
SCOTTISH LAMB LOIN, NECK AND KIDNEYS
Ingredients
4 portions of Jus (you can reduce down the liquor from the lamb neck fillet adding a little white wine and chopped vegetables to enhance the flavour)
Pea puree
400 g Lamb: saddle (boned & rolled)
200 g Lamb: neck fillet
2 Lamb kidneys
10 g Japanese breadcrumbs
2 ml white truffle oil
1 g cress & pea shoots
100 g Jersey royal potatoes
1 baby artichoke
5 g plain flour
2 g paprika
2 free range eggs
40 g unsalted butter
1 lemon
Method
Sear and braise lamb neck fillets in lamb stock for three hours until tender. Bring out of stock, cool slightly and roll in cling film, set aside for plating. Trim sinew from kidneys, half and soak in milk for one hour, remove from milk, pat dry and roll in a paprika, flour and egg wash, then coat in breadcrumbs - this will be deep fried before plating. Sear the loin, colouring on both sides, and cook in the oven for 3-4 minutes. Leave to rest, this should be medium rare. Meat will be sliced on plating. Arrange ingredients on the plate as per photo. Cook Jersey royal potatoes as per packaging instructions, peel single baby artichoke, simmer in lemon water until tender then pan fry to colour.
PEA PUREE
Ingredients
500 ml basic chicken stock
Salt & pepper
750 g garden peas
50 g mint
50 g unsalted butter
250 ml double cream
Method
Melt the butter into a large saucepan and add the stock and double cream. Bring to the boil and then reduce by a third. Add the peas and cook for five minutes then add the mint and seasoning. Remove the pan from the heat and start to puree in a powerful blender. Pass through a fine sieve and place into a squeezy bottle to create the perfect serving on the plate.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here