Hay-Smoked Lamb With Redcurrant Glaze
Masterchef 2004 contestant Jack Lucas is back in the Scoff kitchen and showing you how to make a dish that is a little bit different, Hay smoked lamb with a redcurrant glaze! Give a try at home!
Ingredients
| Bone rack of lamb | 2 , french trimmed (2X4) | |
| Frozen peas | 7 Ounce | |
| Pancetta | 3 1/2 Ounce | |
| Baby shallots | 10 (Round) | |
| Garlic | 1 Clove (5 gm) | |
| Chicken stock | 300 Milliliter | |
| Gem lettuce | 1 | |
| Double cream | 100 Milliliter | |
| Butter | 1 Tablespoon (knob) | |
| Redcurrant jelly | 4 Tablespoon |
Directions
GETTING READY:
Preheat the oven to 200°C.
MAKING:
In a large casserole, heat oil in medium flame.
Season lamb with salt, pepper and place in the casserole with skin side down.
Cook in high heat and allow the colour of meat to change. Once done, keep the meat aside.
Pour little more oil to pot and place hay over the pot. Place the lamb over it.
Transfer to oven and cook for 12 minutes. Once done allow to rest for 5 minutes.
In a saucepan, melt redcurrant jelly and keep it ready.
Brush the redcurrant glaze with pastry brush.
In another heavy casserole, fry pancetta until it turns golden brown in colour.
Add onions, garlic and cook until it turns translucent. Season with pepper and add peas and chicken stock.
Cook for 3 minutes and add double cream, butter and lettuce.
SERVING:
Serve and enjoy!
Recipe Summary
