Lamb rashers with pickled turnip and cucumber

Lamb rashers with pickled turnip and cucumber

By
From
Slow
Serves
4
Photographer
Tara Fisher

This dish is well worth trying. It’s so simple once the meat is cooked, as all you do is slice it and pan-fry it to warm it up. The pickled turnip and cucumber make it really light and fresh tasting. Belly of lamb isn’t used very often, but it’s a great cut of meat, and economical too.

Ingredients

Quantity Ingredient
1 onion
1 carrot
1 celery stick
1 leek
1/2 head garlic
4 fresh thyme sprigs
2 fresh rosemary sprigs
2 star anise pods
3 whole black peppercorns
2 cinnamon sticks
1 x 1.5kg lamb belly, bones removed
150ml chilli sauce

Salad:

Quantity Ingredient
1 white turnip
1 cucumber
110ml white wine vinegar
1 teaspoon sugar
1 teaspoon salt
4 tablespoons fresh mint leaves
4 tablespoons fresh coriander leaves
150g watercress leaves
1 punnet salad or coriander cress, (optional)

Method

  1. Preheat the oven to 150°C. Roughly chop the onion, carrot, celery, leek and garlic and place in a deep-sided roasting tin with the herbs and spices. Place the lamb on top, then pour over 1.5 litres water. Cover with foil and put in the oven to poach for 2 hours.
  2. Meanwhile, make the salad. Thinly slice the turnip and cucumber, using a mandoline if you have one. Put them in a heatproof bowl. Put 110ml water in a pan with the white wine vinegar, sugar and salt, and heat until the salt and sugar have dissolved. Pour over the turnip and cucumber and set aside to pickle for 2 hours, then drain off the pickling liquid.
  3. Remove the lamb from the oven and allow to cool completely – in the fridge is best. Remove it from the cooking liquid, slice it into 1.5cm thick slices. When ready to serve, heat a large non-stick frying pan and fry the lamb slices on both sides over a high heat, until they are nicely browned and have a caramelized colour. Add a few tablespoons of the chilli sauce to the pan – this will help with the colouring.
  4. Transfer the lamb to serving plates and add the slices of pickled turnip and cucumber, watercress leaves, then the coriander and mint, and salad or coriander cress, if using. Drizzle over the remaining chilli sauce, and serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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