Arran Mustard glazed Lamb Rack, Crispy Breast, Arran Blue and Sage Dauphine, Smoked Carrot, Mint Gel
Smoked carrot puree
Small bay leaf
Smoked half the carrots lightly.
Cook carrots at 80 degrees full speed in thermomix for 8 minutes, gradually adding cold butter until smooth
Brine Lamb breast in salted water with juniper berries & fennel seeds.
Press lamb flat between two trays and roast at 150 dry heat until crispy, cut to desired shape.
60g plain flour
Put cold water and butter in a pan and start to heat until the butter melts and it just starts to boil, remove from heat and add all the flour in one go and stir with wooden spoon. Beat until you have a smooth paste. Start to add beaten egg gradually while continuing to beat. Ready when it’s a smooth glossy paste
300g Maris Piper potatoes, peeled and cut into chunks
1l vegetable oil
Plain flour for dusting
100g Mash potato
80g Choux pastry
25g Arran Blue
Form in to dumplings and deep fry until crispy.
20g liquid glucose
100g mint leaves
Add ingredients to thermomix and blitz until smooth
Maple and Arran Mustard Butter
1 block salted butter
50g Original Arran Grain Mustard
75 maple syrup
For the lamb I used French trimmed lamb rack, scored the fat and salted for about two hours. Made maple and mustard butter, fried lamb rack skin side down in maple butter then cooked in the oven until core temp 60 degrees.