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.