- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: medium
For the rice
- 250 g cooked rice
- 250 g cooked pearl barley
- 1 bunch tarragon, whole leaves, picked
- 25 g butter
For the stew
- 25 g butter
- 1 tbsp olive oil
- 500 g lamb loin, finely diced
- 4 banana shallots, finely chopped
- 1 clove garlic, crushed
- 350 g oyster mushrooms, shredded
- 1/2 tsp paprika
- 1 star anise
- 1 tbsp white wine
- 1 tbsp sherry vinegar
- 4 tbsp reduced veal jus, or lamb jus
- 250 g crème fraîche
- 1 orange sweet potatoes, cooked and diced
- salt and black pepper
- 4 sprigs roasted cherry tomatoes, on the vine
1. Grease 4 individual savarin moulds with butter, and set up a steamer big enough to hold them.
2. For the rice, combine the rice, barley, tarragon and half the butter. Season the mixture with salt and pack it into the greased savarin moulds. Wrap each one in cling film and cook in the steamer for about 8 minutes.
3. For the stew, heat the remaining butter and oil over a high heat in a large deep frying pan and fry the lamb pieces together with the shallots and garlic for 1-2 minutes. Add the mushrooms and fry another minute, until they have wilted.
4. Add the paprika and star anise and stir. Pour in the wine and vinegar and cook until the liquid has reduced to almost nothing.
5. Add the jus, crème fraîche and sweet potato. Simmer for another minute or so, before garnishing with chives and seasoning with salt and pepper.
6. To serve, un-mould the steamed rice rings onto heated plates and fill the centres with the lamb stew, garnished with roast cherry tomatoes.
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