Written on 09-May-2019
Congratulations to our interim Chef, Justine, for being awarded our April Client Choice of the Month Award!
Justine is an extremely talented Chef, a real professional and definitely one to watch.
After receiving lots of amazing feedback from our clients, she has been recognised for always doing an amazing job and for making a fantastic impression on everyone she works with.
A few words from our client:
“Justine is not only an outstanding Chef, she is a pleasure to work with. She is always smiling, polite and genuinely loves her work and it shines out of her. She works well on her own, has great time management and works well with the staff here who all adore her.”
Having recently produced an amazing dining experience for a prestigious private event, Justine sent us a recipe for one particularly successful dish which she would love to share with you.
This recipe serves 4:
For the chutney:
For the yogurt dressing:
Make a regular meat brine with water, salt peppercorns, coriander seeds, fennel, thyme and a bay leaf.
Leave the lamb brining for approx 2 hours, wash off well and pat dry.
Mix harisa paste and olive oil together and massage into lamb rumps. Place in a tub, cover and fridge for at least 12 hours.
Add all the chutney ingredients into a pan and simmer for 5-10 minutes, set aside.
Grate the cucumber and squeeze out most of the moisture, add the rest of the ingredients except the pistachios nuts and mix. Place in the fridge until needed.
When you’re ready to serve, fry off the lamb. If it’s quite thin, just pan fry, any thicker you might need to finish off in the oven. Depending on how pink you want the lamb, depends on how long you cook it for. When cooked leave to rest for 5-10 minutes, then slice.
Spoon the yogurt dressing onto a plate, add the sliced lamb, spoon the chutney over the top. Place one portion of parmentier potatoes around the lamb and some steamed asparagus. Sprinkle the toasted pistachios over the top.
Now that sounds absolutely delicious! Thank you Justine! If you have a recipe you would like to share, please email it over to us.
Written By Finola Walsh.