Preparation & cook time: 1 hour 20 minutes
Cannot be frozen
For the lamb:
– 200 ml | 7 fl oz | ⅞ cup dry white wine
– 200 ml | 7 fl oz | ⅞ cup water
– 2 sprigs rosemary
– 4 – 5 sprigs thyme
– 4 – 5 juniper berries
– 1 pinch salt
– ½ tsp peppercorns
– 4 lamb loin fillets, approx. 140 g each
For the pancakes:
– 4 tbsp Two Chicks liquid egg white
– 100 g | 3 ½ oz | 1 cup (scant) flour
– 2 tbsp melted butter
– 200 ml | 7 fl oz | ⅞ cup milk
– 1 tbsp sliced chives
– vegetable oil, for frying
For the ragout:
– 1 onion, diced
– 1 clove garlic, finely chopped
– 2 peppers, yellow and red, diced
– 1 courgette (zucchini), finely diced
– 2 tbsp olive oil
– freshly ground black pepper
– 100 ml | 3 ½ fl oz | 7 tbsp vegetable stock
– 150 g | 5 oz sieved tomatoes, or passata
– 1 tsp dried Italian herbs
– brown rice sugar
– lemon juice
– 4 tsp crème fraîche
– 1 tbsp butter
– Lavender Sprigs
– Thyme Sprigs
– Thinly Sliced Chilli
1. For the lamb: bring the wine and water to a boil in a pan with the herbs, juniper berries, salt and peppercorns. Reduce the heat and add the lamb fillets to the pan so that they are completely covered. Poach at about 80°C, 175°F for 20-25 minutes until still pink in the centre.
2. For the pancakes: whisk the Two Chicks liquid egg white, a little salt, the flour, butter and milk to form a smooth batter. Cover and rest for 10 minutes. Add the chives and fry 4 pancakes, one after the other, in a oil in a non-stick frying pan. The pancakes should remain as pale as possible. Remove from the pan, transfer to a plate and allow to cool.
3. For the ragout: briefly fry the onion, garlic, peppers and courgette in the oil in a hot pan. Season with salt and black pepper and deglaze with the stock. Half cover and braise over a low heat for about 5 minutes until cooked. Once cooked, remove the lid and allow the liquid to evaporate. Check the seasoning.
4. Bring the tomatoes to a boil with the dried herbs and season to taste with a pinch of sugar, a dash of lemon juice, salt and ground black pepper.
5. Spread the pancakes with a very thin layer of crème fraîche. Take the lamb out of the poaching liquid and pat dry. Place each fillet in the centre of a pancake and wrap up. Cut the ends off flush with the fillet. Fry the wrapped lamb all over in a hot pan in the butter until lightly golden brown.
6. Drizzle the tomato sauce over the centre of the plate and top with the ragout. Cut each lamb fillet in half and arrange on top of the vegetables. Garnish with lavender, thyme and chilli and serve with roast potatoes.