step 1
For the thyme jus: Preheat the oven to 220°C/200°C fan. Place the M&S Oakham Gold chicken wings (500 g) and M&S British lamb leg steaks (250 g) on a roasting tray, season and roast in the oven for 10 minutes.
step 2
Heat the olive oil (45 ml) in a medium frying pan and sauté the onion (1), carrots (1), leeks (1), garlic (1/2 head), thyme (4 sprigs), rosemary (5 sprigs), cumin seeds (1 tsp), and cinnamon stick (1) with some seasoning for 5 minutes. Add the tomatoes (2) and tomato purée (1 tbsp) and simmer for 10 minutes.
step 3
Put the roasted chicken wings, lamb, compote of vegetables, 500ml water and chicken stock (300 g) in to a large pressure cooker.
step 4
Bring to the boil, cover with the lid and cook for 15 minutes on a high pressure. When cooked, pass through a fine sieve and reduce by half until it’s a thick sauce.
step 5
For the lamb: preheat the oven to 210°C/190°C fan. Remove excess fat from the lamb (2). Score a criss-cross diamond pattern into the fat and season with salt and freshly ground black pepper.
step 6
Put 1 tbsp olive oil (1 tbsp) in a medium frying pan set over a high heat and brown the lamb rack on both sides until golden brown. Brush all over with the Dijon mustard (2 tbsp) then press on the rosemary (1 tbsp) and thyme (15 g).
step 7
In a food processor, blend the breadcrumbs (150 g) into a fine crumb. Add the parsley (25 g) and garlic (2 cloves) then pour in the remaining olive oil (2 tbsp). Season with salt and pepper and press onto the fat side of the lamb. Place in a baking tray and roast for 15 minutes (medium rare). Leave to rest for 10 minutes under foil.
step 8
For the fondant potatoes: Halve the potatoes (4) vertically. Using a 4cm round cutter, cut out a cylinder from each half and slice them off to an even height. You can save the scraps for something else like mash.
step 9
Heat the oven to 200°C/180°C fan. Melt the butter (50 g) and olive oil (1 tbsp) In a small frying pan set over medium heat and add the potatoes, garlic (1 clove), thyme (1 sprig), rosemary (1 sprig) and a seasoning of salt and pepper. Brown the base of each potato cylinder well before turning them over.
step 10
Add 1-2 tbsp water and cover the pan with buttered paper. Place the pan in the oven and cook for 25 minutes or until the potatoes are soft in the middle. Remove and leave to stand in the butter, garlic, thyme and rosemary until required. They should be golden on all sides and tender in the middle.
step 11
Bring a large pan of salted water to the boil. Add the peas (375 g) and boil for 1 minute, and remove with slotted spoon. Refresh the peas in ice water then remove and place in a blender. Blend to a fine purée. Add the spinach (100 g) and asparagus spears (1 pack) to the same pan of boiling water, blanch for 1 minute then place in the ice water. Remove the asparagus and spinach to drain and dry on kitchen paper.
step 12
Pour the peas into a medium pan, add the M&S Remarksable Value unsalted British butter (10 g), season well and simmer over low heat. Just before serving, heat the olive oil (2 tsp) in a small frying pan. Add the spinach and asparagus. Season.
step 13
To serve, slice the rack into cutlets allowing two cutlets per person. Spoon the pea purée onto the plate and arrange the lamb, potatoes and asparagus alongside. Pour the jus into a little serving pot for each person to pour over.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
