A Michelin Meal for Valentine’s Day

I really believe that cooking for or with a partner is a true sign of romance, love and respect. It shows care, effort and is a fun way to take on a great challenge outside of work. This Valentine's Day, we teamed up with Chef Campbell Mickel from Edinburgh's own Merienda (winner of a 2019 Michelin Bib Gourmand!). In our Early 2020 issue, available online by clicking the 'Magazine' tab, he walks us through a dreamy starter and dessert. We saved the missing link, and the main event, for our website though.

Pentlands Herb Crusted Lamb Loin

with Creamed Potatoes, Jerusalem Artichoke, Roasted Caramel Shallot, & Roasting Juices

Ingredients:

  • 2 Pieces of Lamb Loin completely fat and sinew free (150-175g each loin)
    • Ask for all the trimmings and bones!

For the crust:

  • 30g Panko Breadcrumbs
  • 10g Parsley
  • 5g Thyme Leaves
  • 5g Spinach
  • 5g Grated Parmesan
  • 1/2 tsp Salt
  • Dijon Mustard

For the stock:

  • Lamb Bones and Trimmings
  • 3 Onions, Chopped
  • 3 Large Carrots, Chopped
  • 2 Ribs of Celery, Chopped
  • 1 Leek Chopped
  • 3 Bay Leaves
  • 1 Large Sprig of Rosemary
  • 1 Large Sprig of Thyme
  • 1 Bottle Red Wine
  • 75g Redcurrent Jelly

For the mash:

  • 500g Maris Piper Potatoes
  • Salt
  • 2 Large Garlic Cloves
  • 75ml Olive Oil
  • 50ml Double Cream

For the Jerusalem Artichoke & Caramelised Puree:

  • 40g Jerusalem Artichokes
  • 30g Shallots
  • 1 Tbsp Olive Oil
  • 30g Unsalted Butter
  • Salt
  • White Pepper

For the Chive Oil:

  • 30ml Olive Oil
  • 20g Chives

Step 1: Make the stock.
(If you're in a rush, you can buy a stock, but taking the time to make your own is well worth it!)

Pre-heat your oven to 200°.

Roast the lamb bones and scraps for at least an hour. Turn them as they cook to colour and roast evenly. Once a nice amber browning is achieved, add the chopped vegetables. Roast for a further 20 minutes.

Transfer the oven contents to a pot big enough to take them all and add the wine and herbs. Cover the bones with cold water and bring to a rolling boil. Skim off any scum that rises to the top then turn the heat down, add the jelly and simmer for 2 hours.

Later, transfer through a sieve to another pot and leave to cool. Once cool, it can be put in the fridge overnight.

In the morning, remove the oil that has formed on the surface and start to reduce the stock. The further you reduce this stock, the more incredible the flavour will become. Let it boil out until there is 300ml left then set aside.

Step 2: Make the crust.

Blitz the Breadcrumbs, Herbs, Spinach, Salt and Cheese in a food processor until it becomes a fine dust.

Step 3: Make the mash.

Peel the potatoes and garlic cloves and bring to a boil in a pot of salted water. Once boiling, reduce heat and simmer for 25 minutes.

Drain for a few minutes to remove all the water before returning to the pot and mash over a low heat or pass through a ricer to achieve a silky smooth mash.

Add the olive oil and cream, combine thoroughly then check seasoning. Add salt and ground white pepper to taste.

Step 4: Make the Puree.

Pre-heat your oven to 180°.

Peel and dice the shallots. Sear in a pan with the oil and butter then transfer to the oven and roast for 20 minutes until a nice deep colour is achieved.

While the shallots are roasting, peel the artichokes and boil in salted water just as you would a potato.

Once they are cooked, drain and place in a food processor with the shallots. Blitz it, and check the seasoning.

Step 5: Make the chive oil.

Heat the oil to 70° in a large high sided pot.

Blanch herbs in boiling water for 10 seconds. Refresh in cold water, place squeezed out herbs onto a clean tea towel, wrap up and have someone hold one end tight, while you twist round the other end, extracting moisture from the chives.

Add the dried chives to the oil, blitz on high, with a stick blender until mixture turns green and smooth. Don’t hurry this step. Try to maintain a temperature of about 70°.

Pass through a fine-mesh sieve or better still, a muslin cloth.

Step 6: Cooking the lamb.

Pre-heat your oven to 180°.

Season lamb loins with salt and pepper.

In a red hot pan, drop in a little olive oil. Add the lamb and brown all over. This should take a minute or two only.

Brush with dijon mustard and roll into the herby breadcrumb powder. Place on an oven tray and pop in the top shelf of the oven for 8 minutes, giving you time to plate up your other components.

The centre of the place should be a spoonful of olive oil mash, around that your reduced jus, pipe the roasted artichoke shallot puree on the jus, and around this, drizzle the chive oil around the sauce.

We wish you happy dining, this Valentine's Day and beyond!

Love,

The Opulence Team x