HAY SMOKED LAMB

MASTERCHEF FINALIST JACK LUCAS SHARES HIS HAY SMOKED LAMB RECIPE

Smoking meat in hay is an ancient cooking method, but a fun one to try if you are feeling a bit adventurous. It gives the meat an earthy, grassy flavour that works particularly well with lamb, and in this dish goes well with the sweetness of the peas.

For flavour and richness, it’s important to use a nice lush feed-grade hay, not bedding straw. Give it a go and add something a bit different to your repertoire!

Here I have served the lamb with potato fondant and petit pois petit pois à la Française. It’s my favourite way to eat it!

hay smoked lamb with potato fondant and petite pois

Hay Smoked Lamb with Potato Fondant and Petit Pois à la Française

This fun and adventurous lamb cutlet recipe is ideal for impressing guests.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Cuisine French
Servings 2 people

Ingredients
  

FOR THE POTATO FONDANT

  • 2 maris piper potatoes
  • 70 g butter
  • 300 ml chicken stock or enough to nearly cover
  • 2 cloves of garlic
  • 1 sprig of thyme

FOR THE LAMB

  • one 6 bone rack of French trimmed lamb
  • A handful of hay from a pet shop

FOR THE PETITE POIS

  • 80 g pancetta
  • 1 banana shallot
  • 1 clove of garlic sliced
  • 150 g petits pois
  • 75 ml chicken stock
  • 1 baby gem lettuce
  • 50 ml double cream

Instructions
 

  • For the potato fondant, peel the potatoes and cut out cylinders using a circular cutter.  Slice one end so it's flat, then fry in the butter until brown (it should be foaming, if not, add more butter!). Add the garlic and thyme, then enough stock to nearly cover the potatoes and transfer to a to 180°C (fan assisted) oven for roughly 40 minutes, or until cooked through.
  • Score the lamb fat, season and sear on high heat in a heavy bottomed pan with a little oil. When browned all over, remove the lamb and place a good few handfuls of hay into the pan.  Allow to smoke a little, then lay the lamb down on the top.
  • Depending on the size of the lamb, transfer to the oven for 10-16 minutes until it springs.  Remove and rest.
  • To make the peas, fry the pancetta until crisp and add in the sliced shallots and garlic, followed by the peas. Add the stock and cook for 1 minute, before adding the shredded lettuce and the double cream.
  • Slice the lamb, lay it on top of the peas and potato fondant and serve.

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