Marcus Wareing’s Herdwick Lamb, Beetroot and Girolle

Recipe-of-the-Month-EDITED

Seasonal, stunning and fresh, Marcus Wareing’s Herdwick lamb, beetroot and girolle takes Sunday lunch to an entirely new level. Plus – keep a lookout for even more of Marcus’ delicious recipes in our upcoming November/December issue, out soon!

Serves 2

Ingredients
For the lamb:
1 best end of Herdwick lamb, trimmed of sinew
50ml olive oil
4 sprigs thyme
2 sprigs rosemary
1 clove garlic, crushed

For the beetrtoot aioli:
2 egg yolks
½ tsp Dijon mustard
1 tsp Cabernet Sauvignon vinegar
125ml olive oil
250ml beetroot juice, reduced to 25ml over medium heat, chilled
½ tsp salt

For the beetroot:
1 long beetroot
2 tbsp rock salt
a little olive oil
Maldon salt, to taste

To cook:
2 tbsp vegetable oil
½ tsp salt
25g unsalted butter, cubed
10 girolle mushrooms
1 globe artichoke, peeled, cooked and quartered

Method
1 For the lamb, marinate the meat overnight with the oil and herbs.
2 For the aioli, whisk the egg yolks with the mustard and vinegar until pale and fluffy. Slowly drizzle in the oil whilst whisking continually. Finish with the beetroot juice and season to taste. Place in a piping bag and refrigerate.
3 For the cooked beetroot, preheat the oven to 160˚C. Wrap the beetroot with the salt in foil and bake for 3 hours or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm then refrigerate until 1 hour before serving. Cut into neat wedges and dress with the olive oil and Maldon salt.
4 To cook, heat the oil in a medium frying pan. Season the lamb all over then brown all over in the pan. Add the butter and, when foaming, baste the lamb all over until well-caramelised and cooked to your liking. Remove the meat from the pan and set aside somewhere warm to rest. Add the girolles to the pan and cook through, then add the artichoke quarters and warm through.
5 To serve, place the beetroot aioli on the plate. Carve the lamb into four, placing 2 pieces on each plate. Garnish with the cooked beetroot wedges, girolles and artichokes. Finish with borage flowers.

Recipe courtesy of Marcus Wareing, Chef Consultant for Burnt. Click here for more.

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