‘This is a really simple recipe, but it relies upon absolutely top class ingredients and very precise timing to get the vegetables just right. Slow cooking the lamb in this way results in a tender piece of meat that still retains a medium rare finish,’ says Tom Hunter of The Scarlet Hotel.
1. To make the stock: roast the bones in the oven until golden.
2. Heat a small amount of oil in a large pan and fry the vegetables until starting to colour. Add the tomato puree and cook for 3-4 minutes, then add the wine and reduce by half.
3. Add lamb bones and just enough water just to cover ingredients. Bring to the boil, then reduce the temperature and simmer for 6 hours, skimming any impurities from the surface, and topping up with water if necessary. Pass through a fine sieve and reduce by ¾.
4. Pre-heat the oven to 90°c/gas ¼.
5. Remove the leaves of the artichokes and peel the outer skin until you’re left with the heart. Remove the furry inside with a teaspoon and cook in water with lemon juice until tender.
6. Season the lamb and sear in a hot frying pan until caramelised, then cook on a tray in the oven for 1 hour.
7. Check the internal temperature of the lamb with a meat thermometer: it should be 59°c. Take the lamb out of the oven and rest for 10 minutes.
8. Meanwhile add the water and butter to a saucepan and bring up to heat to create an emulsion. Add the carrots, cook for 2½ minutes, then add the courgettes, fine beans, peas and broad beans. Cook for a further 2½ minutes, then add the artichokes and potatoes, heat through and season.
9. Carve the lamb into 4 pieces. Share the vegetables between 4 plates. Place the lamb on top, garnish with baby mint leaves and finish with a drizzle of the stock.
The Scarlet Hotel, Tredragon Road, Mawgan Porth, Cornwall, TR8 4DQ.
Tel. 01637 861800.