An English classic.This recipe easily serves four people and
presenting it in a fancy manner really conceals the fact that this recipe takes very little time to make. The key is to make sure the lamb is done to perfection, and the best way would be to check with a meat thermometer.
lamb roast (preferably from the shoulder region)
2 teaspoon salt (more if the texture of the salt is coarse, less if the texture is fine) to taste
½ teaspoon allspice
½ teaspoon peppercorns
½ teaspoon dried sage leaves
3 teaspoons fresh mint leaves, sans stem, chopped
1 clove garlic
1 teaspoon gelatin powder
2 teaspoon chopped onion
3 tablespoon vegetable oil
2 tablespoon vinegar
2 teaspoon sugar
2 cups shelled peas
2 tablespoon butter
Make the mint jelly by heating the sugar with the vinegar and 3 tablespoons of water. Let the sugar dissolve. Soak the gelatin in cold water, then add 2 tablespoons of hot water and combine well till the gelatin dissolves. Add this to the sugar-vinegar mixture. Add the mint, garlic and shallot and blend together till smooth. Strain into a whipped cream dispenser and charge with a
nitrous charger. Shake vigorously, remove the charger and cap tightly. Keep in the fridge for one hour.
Clean the lamb shoulder, and wipe down to make sure it is mostly dry. Combine 2 teaspoons of the salt with pepper, sage, allspice and in a coffee grinder or with the help of a mortar and pestle, break it down till it is coarse. Rub this all over the lamb.
Heat vegetable oil in a pan and sear the meat all over. Put the meat in a baking tray and bake at 350 degree for 18-20 minutes, or until a thermometer reads 135-140 degrees when inserted at the thickest part of the roast. Remove and let rest, uncovered, for 15 minutes.
While the lamb was cooking, boil the peas till soft in hot, salted water. Once done, strain and roughly mash with a potato masher or ricer. Add the butter, salt and pepper, and keep aside.
To serve, cut the lamb across the grain in thin slices. In a plate, arrange the lamb over some of the peas, and with a thin nozzle, pipe some of the mint jelly as required over and around thelamb. Serve immediately.