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Recipe from the coast

Poached loin of new season lamb, spring vegetable and baby spinach “lasagne”, tomato broth and herb foam.

Rory Whelan, Head Chef, The Swan Hotel Southwold

Recipe serves four
 
Ingredients
2 Trimmed loins of lamb
200gm baby spinach
4 Baby carrots
4 Baby turnips
4 Baby leeks
4 Bulbs baby fennel
8 x 3 inch diameter
fresh pasta discs

Broth
100gm onion
100gm leek
100gm carrot
100gm fennel
1 star anise
1 tspn coriander seeds
Sprig thyme
2 Cloves garlic
200gm overripe tomatoes
2 tblspn tomato purée
200ml white wine
1 litre chicken stock
Pinch of saffron

Foam
250gm uht milk
Selection of fresh herbs
50gm unsalted butter
 
Method
To make the broth, sweat the vegetables, anise, coriander seeds, thyme and garlic in a little oil.When soft add the tomatoes and tomato purée. Cook for 10 minutes and add the wine. Bring to the boil and add the stock, reboil and simmer gently for 2 hours. Force the stock through a fine chinois and add the saffron. Return to the heat and gently reduce the
stock until flavours start to intensify.
Lightly seal the trimmed loins of lamb. Bring the tomato broth to the boil and place the lamb in it. Remove from heat and let the lamb gently poach for
about 8 minutes or until “pink”.
In the meantime cook the baby vegetables in boiling water. In a separate pan wilt the baby spinach add the baby vegetables and keep warm. Heat up the cooked lasagne discs.
To make the foam gently heat the milk with the herbs. Let the flavour of the herbs infuse into the milk for about 10 minutes but do not let the milk boil. Strain through a fine chinois, add the butter and froth the milk with a food blender.

To serve
Place a pasta disc in the base of a bowl. Arrange the baby vegetables and spinach on top and finish with a second pasta disc on top. Slice the lamb, arrange on top of the lasagne, spoon the broth into the bowl and finish by spooning some of the froth over the lamb.