Spring lamb salad
by Steve Durham
Private chef and Hospitality Industry Consultant
Prep Time 30 Minutes
Cook Time 5 Hours
Steve has over 25 years’ experience within the hospitality industry as a professional Chef, having worked across the UK with some of the country’s most respected Chefs, including Michelin starred Sat Bains and Raymond Blanc.
- 1kg lamb neck fillet
- 2 tbsp rapeseed oil
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp dried sage
- 1 tsp garlic granules
- 80g Stilton cheese
- 2 red chicory heads
- 2 little gem lettuces
- 80ml elderflower presse
- 20ml raspberry vinegar
- 2 tsp coarse ground sea salt
- 1/2 bunch flat leaf parsley
- 1 tsp coarse ground black pepper
- Fill your sous vide water bath with water and preheat to 75ºC (167ºF).
- Trim any excess fat or sinew from your 4 evenly sized pieces of lamb and place them into 2 sous vide bags with 1 tbsp of the rapeseed oil in each bag and cook for 15 minutes.
- Heat the elderflower presse in a saucepan over a medium heat until the liquid has reduced to a sticky syrup.
- Add the raspberry vinegar and bring the mixture to boil. Simmer for 2 minutes then remove from the heat. Pour into a bowl and add the chicory leaves. Cover and set aside.
- Cut the lettuce into quarters lengthways and place onto a baking tray and drizzle over a little rapeseed oil. Cook in a hot frying pan until the leaves are caramelised on the edges (you could also do this under a hot grill, with a blowtorch or on the BBQ).
- Mix together the cumin, coriander, smoked paprika, sage, rosemary and garlic granules.
- Remove the lamb from the water bath and rest, covered for 5 minutes. Season the lamb neck fillets with salt and pepper then lightly coat with the spice rub (you can keep any leftover spice rub in a sealed container).
- To cook the spiced lamb neck fillets, heat a frying pan and rest on a rack, covered, whilst you prepare the salad.
10 minutes before serving:
- In a large bowl, mix together the charred lettuce, parsley, Stilton and a large spoonful of the chicory.
- Toss the salad until coated in the syrup (you may need to add more the glazed chicory) and divide between 4 plates.
- Slice the lamb fillets and serve with the salad. Spoon over a little extra of the syrup if desired.