Roast Lamb Loin with Courgette and Shepherd’s Pie

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At some stage or another most of us aspire to cook a dish worthy of being on a restaurant menu, be it our own creation or simply a recipe we have followed. Well now, thanks to Colin McGurran, you can test your culinary skills with his recipe for roast lamb loin with courgette and shepherd's pie.

Be warned, this isn't for total beginners, but the effort for those with a few skills will most definitely be worth it and will be sure to amaze your dinner guests.

Roast Lamb Loin with Courgette and Shepherd’s Pie

This recipe will serve four people and has been broken down into individual components for ease of understanding and home-cooking.

Lamb

- 1kg leg or rump of lamb
- 70g herb salt

1. Rub salt all over your lamb rump or leg (if using leg you will need to have the bone removed by your butcher). Leave in the fridge for 1 hour and then wash and roast in the oven using the bain marie method for 6 hours at approx. 70°C.

2. After 6 hours remove from the oven and cool down in the fridge.

3. From room temperature slice meat to 1-2cm thick.

4. Get a pan hot with a tablespoon of veg oil and colour the meat quickly adding butter and thyme to finish. (If you have a BBQ you could colour the meat on there to give a lovely smoky flavour)

Basil Puree

- 3 courgettes (washed)
- 30g basil
- 30g butter
- 30g cream
- 1g salt

1. Peel courgettes twice

2. Slowly cook or stew down all ingredients in a pan for 20 minutes.

3. Blitz for 1-2 mins in a blender.

4. Keep warm until needed.

Confit Tomatoes

- 10 plum tomatoes
- 2g salt
- 50ml vegetable oil
- 25g icing sugar
- 10g white wine vinegar

1. Prep tomatoes into petals by quartering the fruit and removing the inside.

2. Mix all ingredients together and cook in the oven for 2 hours at 80°C. Keep turning them every 30 mins.

3. Keep them in oil in a jar until needed.

Confit Lamb Belly

- 1kg lamb belly
- 70g herb salt

1. Salt belly for 6 hours. Wash and pat dry.

2. Cook in the oven for 12 hours on 90°C in a steamer oven or use the bain marie method.

3. Press in the fridge till cold.

4. From room temperature slice the meat to 1-2cm thick.

5. Get a pan hot with a table spoon of vegetable oil and colour the meat, add butter and thyme to finish.

Shepherd's Pie Mix

- 100g cooked lamb belly
- 20g crème fraiche

1. Slice cooked lamb

2. Chop into small cubes and mix with crème fraiche

Pommes Puree

- 1kg maris pipers
- 20 sea salt
- 100g butter
- 100g milk

1. Mix all ingredients together and boil for 20 minutes.

2. Strain potatoes and then pass through a drum sieve or use a masher.

3. Mix passed potato with milk and cream and keep in a piping bag.

Courgette Shepherd's Pie

- 10 courgette flowers
- shepherd's pie mix
- pomme puree

1. Stuff flowers with mix and fold flowers inside. Rest in the fridge to set.

2. Slice courgette in half. Pan fry until golden.

3. Pipe warm pommes puree on top and blow torch or grill until golden.

Last, but by no means least, it is time to assemble your dish according to the image at the top of this article.

Recipe printed with thanks to Colin McGurran and Winteringham Farm

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