- 600g Lamb Loin Fillet
- 50ml Burren Balsamics Blackberry and Thyme Vinegar
- 100ml Gravy (see tip below)
- 1 Celeriac peeled and cut into neat oblongs
- 100g butter
- Marinade the lamb with the vinegar for at least 4 hours but preferable overnight.
- Melt 80g of the butter and cook the fondants evenly on all sides until tender and golden in colour. Remove from the pan and keep warm.
- Remove the lamb from the marinade and pat dry, keep the marinade.
- Season the lamb well and brush with a little sunflower oil.
- Chargrill on a hot pan for about 8 minutes. Remove the lamb from the marinade and pat dry. Keep warm.
- Add the marinade to the hot pan and allow to bubble and reduce.
- Add the gravy and bring to the boil, strain into a clean saucepan, whisk in the butter.
- Carve the lamb and serve with the fondants and some vegetables, spoon over some of the sauce and enjoy.
For the Gravy use a good quality Stock
For the Stock:
- A few lamb bones from the butcher
- 2 onions - chopped but you can leave the outer skins on to give colour
- 2 carrots - roughly chopped
- 1 leek
- 3 sticks of celery
- 2 bay leaves
- 3 sprigs of thyme
- 3 sprigs of parsley
- 6-10 peppercorns
- 1/2 teaspoon of salt
Put all the above ingredients into a saucepan and cover with cold water. Bring to a simmer for 2-3 hours, not a raging boil as this encourages the surface scum to boil back into the stock. Using a ladle skin off the scum (the froth floating on the surface) at intervals. Remove from the heat and chill. You should be able to lift any fat off the top at this stage.
To make the gravy: Pour about 1/4 litre of the stock into a saucepan and boil to reduce to approximately half. Add this to the pan in which you already have the marinade ingredients and continue as above.