Pan Fried fillet of Teesdale Lamb or Mutton with Rosemary

Cafe Bowes

Ben Parnaby

Ingredients

 

One fillet of lamb or mutton, sliced into steaks
New potatoes
Crushed rosemary leaves
Dash of olive oil

 

 

Marinade mixture
Sea salt
Fresh pepper
Rosemary leaves
Olive oil

 

 

Sauce
1 pint milk
1 onion
Bouquet garni (bay leaves, cloves)
4 oz fresh white breadcrumbs
Handful of spinach per person

Method

Mix the marinade ingredients together and
use to cover the lamb/mutton for 12 hours or
overnight before discarding. Cook the potatoes
and blend with crushed rosemary leaves and
oil. Grill or pan fry the lamb/mutton for 3 to 4
minutes each side. Season the milk with onion
and the bouquet garni. Remove it from the heat
to infuse for 30 minutes. Melt the butter in a
saucepan and add breadcrumbs until combined.
Slowly add the milk, whisking continuously until
a creamy smooth texture. Blanch and refresh
spinach and blend with cream to a puree. Sit
lamb/mutton on crushed potatoes. Using a spoon,
do a teardrop of each sauce in different directions.
Use a cocktail stick to draw the sauces into each
other and serve.