500g chopped lamb bones (including fat and trimmings)
1 litre water
50ml olive oil
20g butter
1 tsp tomato paste
8g coarse sea salt
10 black peppercorns
Few fennel seeds
1 carrot, peeled and cut into 1cm pieces
1 shallot, peeled and cut into 1cm pieces
1 onion, peeled and cut into 1cm pieces
½ bulb garlic, split
2 bay leaves
Sprigs of thyme and rosemary
4 whole chicory, halved
15g butter
2 sprigs rosemary
20g demerara sugar
2g salt
12 turns black pepper
Zest of ½ lemon
1 clove garlic, finely chopped
1 tbsp parsley leaves, roughly chopped
1 tbsp olive oil
60g panko breadcrumbs
2g salt & pepper
2 onions, thinly sliced
20g butter + 50ml oil
2 bay leaves + a few thyme sprigs
12 turns black pepper
2 tsp brown sugar
2 tsp vinegar
5 medium potatoes, peeled and halved (~600g)
3L water + 60g salt
150g butter
50ml warmed milk
1 heaped tsp English mustard
1 tbsp onion marmalade
12 turns black pepper
1 -8 bone lamb rack, trimmed and cleaned
Salt and pepper
Small amount of oil
Heat ½ the oil in a pan. Add butter, then lamb bones and trimmings. Render fat and caramelize bones.
Add carrots, thyme, garlic, bay, rosemary, ½ the salt and pepper, cook 3–4 mins.
Add onion and shallot, cook 5 mins until golden. Drain excess fat.
Add tomato paste, cook 2 mins. Add cold water to just cover bones. Simmer, skim scum, and cook 20–30 mins until reduced.
Pass through a fine sieve into a clean pan. Finish with a knob of butter while simmering.
Heat a pan on medium-high. Sprinkle sugar, add chicory, season with salt, pepper, rosemary, and extra sugar.
Cook 2–3 mins until edges caramelize.
Transfer to a hot oven with a lid for 2–3 mins to steam. Cool slightly.
Blend all ingredients in a blender to a fine crumb.
Heat oil and butter, add onions, thyme, bay, sugar, salt, and pepper.
Cook 20 mins, stirring occasionally, until caramelized.
Deglaze with vinegar and set aside.
Boil potatoes in salted water for 30–40 mins until tender. Drain and return to pan to dry 1 min.
Mash with butter, milk, mustard, onion marmalade, salt, and pepper until smooth.
Season lamb. Render fat side in pan over medium heat ~5 mins.
Sear the other side 2 mins.
Cook in oven 5–7 mins depending on size. Rest 5–15 mins.
Brush lamb fat side with ~1 tsp English mustard. Press on parsley crumb and reheat 5 mins.
Serve with roast endive and mash.
Slice cutlets into 3 pieces and arrange on plate.
Drizzle with reduced, buttered lamb jus to finish.
500g chopped lamb bones (including fat and trimmings)
1 litre water
50ml olive oil
20g butter
1 tsp tomato paste
8g coarse sea salt
10 black peppercorns
Few fennel seeds
1 carrot, peeled and cut into 1cm pieces
1 shallot, peeled and cut into 1cm pieces
1 onion, peeled and cut into 1cm pieces
½ bulb garlic, split
2 bay leaves
Sprigs of thyme and rosemary
4 whole chicory, halved
15g butter
2 sprigs rosemary
20g demerara sugar
2g salt
12 turns black pepper
Zest of ½ lemon
1 clove garlic, finely chopped
1 tbsp parsley leaves, roughly chopped
1 tbsp olive oil
60g panko breadcrumbs
2g salt & pepper
2 onions, thinly sliced
20g butter + 50ml oil
2 bay leaves + a few thyme sprigs
12 turns black pepper
2 tsp brown sugar
2 tsp vinegar
5 medium potatoes, peeled and halved (~600g)
3L water + 60g salt
150g butter
50ml warmed milk
1 heaped tsp English mustard
1 tbsp onion marmalade
12 turns black pepper
1 -8 bone lamb rack, trimmed and cleaned
Salt and pepper
Small amount of oil
Heat ½ the oil in a pan. Add butter, then lamb bones and trimmings. Render fat and caramelize bones.
Add carrots, thyme, garlic, bay, rosemary, ½ the salt and pepper, cook 3–4 mins.
Add onion and shallot, cook 5 mins until golden. Drain excess fat.
Add tomato paste, cook 2 mins. Add cold water to just cover bones. Simmer, skim scum, and cook 20–30 mins until reduced.
Pass through a fine sieve into a clean pan. Finish with a knob of butter while simmering.
Heat a pan on medium-high. Sprinkle sugar, add chicory, season with salt, pepper, rosemary, and extra sugar.
Cook 2–3 mins until edges caramelize.
Transfer to a hot oven with a lid for 2–3 mins to steam. Cool slightly.
Blend all ingredients in a blender to a fine crumb.
Heat oil and butter, add onions, thyme, bay, sugar, salt, and pepper.
Cook 20 mins, stirring occasionally, until caramelized.
Deglaze with vinegar and set aside.
Boil potatoes in salted water for 30–40 mins until tender. Drain and return to pan to dry 1 min.
Mash with butter, milk, mustard, onion marmalade, salt, and pepper until smooth.
Season lamb. Render fat side in pan over medium heat ~5 mins.
Sear the other side 2 mins.
Cook in oven 5–7 mins depending on size. Rest 5–15 mins.
Brush lamb fat side with ~1 tsp English mustard. Press on parsley crumb and reheat 5 mins.
Serve with roast endive and mash.
Slice cutlets into 3 pieces and arrange on plate.
Drizzle with reduced, buttered lamb jus to finish.
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