Saddle of Walton Lodge new season lamb | Destination Chesterfield

Name: Saddle of Walton Lodge new season lamb | Destination Chesterfield
Ingredients: 400g Boneless lamb shoulder; Salt and pepper, to season and for coking the peas and beans; 4 cloves garlic, peeled and chopped; 1 litre of duck fat, or chicken stock if you prefer to braise rather than confit the shoulder; 500g peeled Maris Piper potatoes; 200ml double cream; 75g unsalted butter; 100g Parmesan; 4 x 200g portions lamb saddles (ask your butcher to bone and roll the lamb for you) – we use Walton Lodge lamb; 100g fresh peas – frozen will do if you can’t get fresh; Water, for cooking; 12 baby carrots, peeled and cooked; Rapeseed oil, for cooking; 1 sprig rosemary; 100g chopped shallot; 2 sticks chopped celery; 2 gloves garlic; 1 carrot, peeled and chopped; 1 bay leaf; 4 peppercorns; 500ml red wine; 100ml port; 1 litre fresh lamb or beef stock; 30g redcurrant jelly; Salt and pepper, to season

www.chesterfield.co.uk

Cocina at Casa Hotel, winner of multiple Chesterfield Food & Drink Awards, share their recipe for Saddle of Walton Lodge new season lamb with broad beans, peas and a redcurrant and rosemary jus.

View full recipe on www.chesterfield.co.uk

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Ingredients

400g Boneless lamb shoulder
Salt and pepper, to season and for coking the peas and beans
4 cloves garlic, peeled and chopped
1 litre of duck fat, or chicken stock if you prefer to braise rather than confit the shoulder
500g peeled Maris Piper potatoes
200ml double cream
75g unsalted butter
100g Parmesan
4 x 200g portions lamb saddles (ask your butcher to bone and roll the lamb for you) – we use Walton Lodge lamb
100g fresh peas – frozen will do if you can’t get fresh
Water, for cooking
12 baby carrots, peeled and cooked
Rapeseed oil, for cooking
1 sprig rosemary
100g chopped shallot
2 sticks chopped celery
2 gloves garlic
1 carrot, peeled and chopped
1 bay leaf
4 peppercorns
500ml red wine
100ml port
1 litre fresh lamb or beef stock
30g redcurrant jelly
Salt and pepper, to season