THE BUTCHERS CUT
BY STEPHEN MUFF
Stephen Muff of Muff’s of Bromborough
shares with us his delicious lamb recipe.
Fillet of Lamb Tapenade, Mini
Shepherds Pie and Garlic Roast
Root Vegetables
Ingredients
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Prepared Lamb Fillet 2 x 400g
Olive Oil 40ml
Black Olives 200g
Anchovy Fillets 50g
Garlic 2 cloves
Pig’s caul 4 sheets
Mini Shepherd’s Pie
• Finely chopped onion 75g
• Finely diced carrot 50g
• Olive Oil 40ml
• Minced Lamb 200g
• Lamb stock 100ml
• Peas 50g
• Medium sized jacket potatoes 4
• Butter 25g
• Fresh Thyme 4 sprigs
Garlic Roasted Root Veg
• Carrot 1 large
• Turnip 1 medium
• Swede 1 small
• Celeriac 1 small
• Button Mushrooms 16
• Garlic & Cloves
• Olive Oil 50ml
Rosemary & Redcurrant Jus
• Strong lamb stock 400ml
• Port 75ml
• Chopped shallots 50ml
• Redcurrants 40g
• Freshly chopped rosemary 1tbsp
• Salt & pepper to taste
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Method
1. Bone & trim lamb. Preheat oven 180 o C.
2. For tapenade, put all the black olives and
garlic in a pan and sweat for 2 min. Mix in a
blender with anchovy fillets and seasoning
to make a smooth paste and reserve for
later.
3. Lay out the pig’s caul and spread out the
tapenade then roll around the lamb. Wrap
in cling film and chill for 15 minutes.
4. Steam for 15 minutes.
5. For the Shepherd pies, sweat off the
onions and carrots in a little oil. Add
the minced lamb and season well. Add
the lamb stock and peas. Simmer for 5
minutes.
6. Scoop the mash out of their jackets and
mash with butter, thyme and seasoning.
Half fill the ramekins then top with piped
mash and bake for 15 minutes.
7. Chop and blanch veg separately, then
sauté with chopped onion and garlic
before finishing in the oven.
8. For the redcurrant reduction, reduce the
lamb stock by half with the rosemary. In a
seperate pan reduce the port, redcurrants
and chopped shallots by half. Add the
rosemary stock and reduce until the
correct consistency is achieved and correct
the seasoning.