Assiette of lamb with niçoise garnish

Richard Phillips restaurant style lamb dish takes time and effort, but makes divine eating for a special dinner party
By Richard Phillips
Assiette of lamb with niçoise garnish
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 25 minutes
  • Prep Time:
  • Effort: medium

Ingredients

Main

  • 4 lamb rump steaks, each 175g, trimmed of fat and sinew
  • 1 lambs livers, trimmed
  • 6 lamb's kidneys, blanched
  • 1 tbsp flour
  • 4 potatoes
  • 150 g butter
  • 4 tbsp chicken stock
  • 2 green courgettes, diagonally sliced
  • 1 medium aubergine
  • 4 cloves garlic, blanched
  • 2 red peppers, roasted
  • 4 plum tomatoes
  • 10 black olives, finely sliced

For the sauce

  • 50 ml vegetable oil
  • 250 g lamb trimmings, fat removed
  • 3 banana shallots
  • 1 carrots, chopped
  • 1 heads garlic, halved
  • 2 sticks celery
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 5 peppercorns
  • 0.5 bottles white wine, medium dry
  • 1 litres lamb stock
  • 50 g butter

Method

1. Set the oven to 200°C/gas 6. Place the lamb in a hot pan and fry briefly on each side to seal. Transfer to a roasting pan and cook for six to eight minutes, depending on the degree of pinkness you prefer. Remove and leave to rest. 2. Meanwhile, slice the liver into long thin pieces. Once the kidney has been blanched remove the sinew in the centre. Dust with flour and set aside. 3. Top and tail the potatoes, using a round cutter cut the potatoes into even barrel shapes. 4. Line the base of a thick bottom pan with the butter, layer the potatoes on top and add four tablespoons of chicken stock. Pour in enough water to cover two thirds of the potato. Cook over a high heat until the water has evaporated and the potatoes are cooked with a nice glaze on the bottom. Remove from the heat and leave to stand for half an hour before removing from the pan. 5. Heat a griddle pan and cook the sliced courgette and aubergine until soft and well marked. Cook the kidney and liver in the same way. 6. Place the pepper and tomato on to the griddle as well and cook for two to three minutes. 7. To make the sauce, pour the oil into a heavy based saucepan and add the lamb trimmings. Cook until golden brown. 8. Add all the vegetables, herbs and spices and continue cooking until all the vegetables are brown in colour. 9. Add the white wine and reduce by three quarters, then add the lamb stock and continue reducing until thickened. Pass through a fine sieve, put back onto the heat and bring to the boil. 10. Stir in the butter to add flavour and give a shine to the sauce. 11. To serve, place the red pepper in one corner of the plate, with the kidney on top. In the other corner, fan out the courgette with the liver on top, and then in the other corner place the aubergine with the fondant potato and garlic on top. 12. Finally, slice the rump of lamb and place the tomato on top of each piece. Pour over a good quantity of lamb sauce and garnish with the deep fried thyme.

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