Jane Devonshire Recipes
Loin of Lamb with Butterbean and Garlic Puree, New Season Broad Beans, Cavolo Nero and Lamb Gravy
As it is my anniversary this week I thought I would give you a recipe for a lovely dinner to make for two. The puree and the sauce can be prepped earlier and reheated just before serving leaving just the vegetables and lamb to cook at the last minute.
Prep time 30 minutes.
Cooking time 45 minutes to one hour
300gm loin of lamb trimmed
The bones from the loin your butcher will do this for you
1 can best quality butter beans drained
4 peeled cloves of garlic
15gm packet fresh thyme
4 Bay leaves
900 ml lamb stock fresh from chiller cabinet if not available use fresh chicken stock
3 stalks celery
4 x banana shallots
Broad beans 150gm unshucked
Cavolo nero x 6 stalks
Juice of 1 lemon
40gm cold butter diced.
½ teaspoon bicarb of soda (optional)
Butter Bean Puree
Drain a can of butter beans and place in a saucepan with 450ml lamb stock. 3 x peeled garlic cloves. 3-4 sprigs of Thyme. 2 Bay Leaves. 1 Lamb bone. Do not put salt in at this stage.
Bring to the boil and then simmer until the liquid has reduced and it looks like the beans are in a thick stew.
Remove from heat and discard the lamb bone and the thyme sprigs: don’t worry if some leaves are still in the mixture you just want the woody bits taken out.
Place in food processor until smooth then sieve into another saucepan to reheat when serving. If you don’t have a food processor this can all be done through a sieve it just takes longer.
Season puree with a little lemon juice (approx. 1 tspn and little salt to taste. Leave to one side ready to reheat when serving
Roughly chop the carrots, celery and shallots and add to a saucepan with 2 x garlic cloves the remaining lamb bones, 3 sprigs thyme and 2 bay leaves.
Add a little oil to the pan and caramelise the veg and bones: Just keep the heat on medium and cook until the veg and meat are browning this is flavour.
Add remaining lamb stock to the pan and bring to the boil.
Reduce until the sauce is thick and about 1 teacup full of liquid left. Taste it should be intense and nearly at a thick gravy stage.
Strain sauce through a sieve and discard veg and bones, retaining the liquid.
Sauce will be finished off nearer plating.
Rub with a little olive oil and season with salt and pepper, leave the meat to come up to room temperature.
Heat a frying pan until hot then add the lamb. It should sizzle, leave for about 2 minutes it should be a lovely golden brown colour. Then turn the meat and repeat. Once lamb is caramelised on both sides put into an oven gas mark 6, 180 for about 8 minutes. The cooking time does depend on the thickness of the lamb I like mine nice and pink, medium rare which are the timings I have provided. For well done add another 2 minutes. For rare detract 2 minutes.
Leave Lamb to rest for at about 10 minutes. I find this a great time to cook veg which takes minutes.
Broad Beans and Cavolo Nero
Plunge the beans into boiling water and cook for about 2 - 3 minutes until tender, drain and once cooled a little gently pop the bright green bean from the tough outer white shell.
Plunge the cavolo nero into boiling water with half a teaspoon of bicarb of soda if you have it and cook until tender. This retains the green and helps to soften the cabbage. Drain and roughly chop.
Mix the peeled broad beans and the cavelo nero with a little lemon juice, olive oil and salt.
Finish the gravy by bringing to the boil, add the juices from the rested lamb and stir in, then add the chopped cold butter, whisk until the butter is all combined into the sauce and you have a lovely gravy.
Reheat the puree.
Slice the lamb into 6 equal portions.
I like to serve by putting a curved stripe of the puree on the plate, 3 slices of lamb onto the middle of the puree. Sprinkle over broad beans and put the cavelo nero to the side of the lamb. Serve with a gravy boat of the lamb gravy.
Jane says... If worried about cooking the meat you can get a meat thermometer online. They are not expensive I find the little cheaper ones easier to use. They really help when first cooking meat. Medium rare will be about 55c. Once you are confident you can do it by touch.