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Loin Of Spring Lamb – Gilpin Hotel and Lake House

11 Apr 2018

Set in 22 private acres of country garden, moor and woodland, Gilpin Hotel sits high above Bowness and Lake Windermere. Hrishi is Gilpin’s Michelin-starred restaurant where Head Chef Hrishikesh Desai's imaginative dishes combine great Lake District produce and classic methods to deliver modern British dishes with a twist of Asia. If you’re feeling adventurous in the kitchen, here’s Hrishi’s take on Spring Lamb - Loin of Spring Lamb with Masala Sauce and Pea Purée.




Potato Terrine

2kg large redskin potatoes (peeled)
100g butter
2 cloves garlic (crushed)
8 sprigs thyme

• Thinly slice the potatoes with a mandolin.
• Melt the butter, garlic & thyme in a pan to make a garlic butter.
• Line a small gastro (high sided stainless steel container) with greaseproof paper, layer the potato brushing each layer with the garlic butter & salt.
• When the desired height (approx. 3cm) is reached place another greaseproof paper on top, another gastro & cook at 180°c for 40 minutes.
• Press in the fridge with a weight on top for 8 hours.
• Remove from the gastro & portion into approx. 4x2.5 com. Brown off in a non stick pan.

Red Onion Marmalade

Red onions
Vegetable oil
Rock salt
Balsamic vinegar
Salt & sugar to taste

• Finely dice red onions, poach in vegetable oil and rock salt until caramelised.
• Add a splash of balsamic vinegar and reduce.
• Season with salt and sugar.

Masala Sauce

8g black sesame seeds
8g ground cumin
3 garlic cloves
7g fresh ginger
1/3 bunch coriander
75g water
8g garam masala
500g chopped tomatoes
50g of vegetable oil
125g onions
30g desiccated coconut

• Blend the onions, black sesame seeds, ground cumin, garlic cloves, coriander and water in a thermomix/blender for 3½ minutes
• Fry the mix in the vegetable oil for approximately 20 minutes (until golden).
• Blend the chopped tomatoes and pass.
• Add the tomatoes to the pan with other ingredients and cover with cling film
• Cook for 2 hours.
• When cooked add 8g Garam Masala, salt and sugar to taste and blend.

Lamb Neck

300g lamb loin
2 lamb neck fillets
1 head of garlic
1 sprig of rosemary
1 sprig of thyme
¼ of the red onion marmalade
Salt & pepper to taste
14 large basil leaves (julienne)
Lamb jus
12 thin slices pancetta

• Sear the lamb neck fillet in a large pan until golden brown.
• Add a head of garlic cut in half, rosemary, thyme and cover with tin foil. Cook at 130 degrees for 6 hours until the bones fall away
• Pick meat into small strips and add 25% red onion marmalade, salt and pepper to taste, basil (julienne) and lamb jus to moisten.
• Roll in cling film 85g rolls 30cm , set in the fridge and wrap in pancetta. Portion to order, sear in a pan with a little flour.
• Heat in the oven with some emulsion and glaze with lamb jus.

Lamb Loin

300g lamb loin
1 knob of butter
1 sprig of thyme
I clove garlic (crushed)
Olive oil

• In a pan heat the olive oil at a medium high heat.
• Season the lamb loin whole with salt and pepper to taste.
• Place the lamb loin in the pan and sear to golden brown on all sides.
• Place in a preheated oven (180 degrees) for 15 minutes (for pink lamb).
• Remove from the oven, add the butter, thyme and garlic, baste repeatedly with a spoon. Allow to stand for 15 minutes.

Lamb Sauce

500g lamb stock
250g chicken stock
250g beef stock
125g Madeira

• Reduce the stocks to a sauce consistency.
• Reduce the Madeira to 40g and add to the sauce.

Baby Aubergines

2 baby aubergines
Olive oil

• Cut the baby aubergines lengthways with a sharp knife.
• Criss cross the flesh with a knife without damaging the skin.
• Season with salt, olive oil. Put the two halves together, wrap in tin foil, cook on a tray in a pre heated oven at 180 degrees for 15 minutes (until the flesh is soft, juicy and succulent).
• Remove from the tin foil, place flesh side up on a tray to be heated at a later stage.

Pea Purée

500g defrosted peas
½ onion (finely chopped)
40g butter
½ bag spinach (washed)
20g diced cold butter

• Fry the onions in butter until soft, add peas and stir for 1 minute.
• Add enough boiling water to cover the peas & boil for a further 3 minutes.
• Add spinach and wilt. Season with salt and sugar.
• Blend until smooth.
• Emulsify in a blender with cold diced butter and pass through the fine mesh strainer.

Scorched Cucumber

½ cucumber
Olive oil
Salt to season

• Cut the cucumber into quarters, deseed & cut into batton shapes.
• Place in sealable plastic bag with as little air as possible with a drizzle of olive oil & leave to marinate 2 hours.
• Cut into diagonal shapes, season with salt & scorch with the blowtorch.

To Plate

100g washed spinach leaves
8 baby asparagus tipes
Handful of micro coriander
2 knobs of butter
50g water

• Heat the baby aubergine in the oven at 180 degrees for 6 minutes.
• Heat the masala sauce in a pan until boiling, then remove.
• Heat the lamb sauce in a pan, reduce to a jus consistency.
• Heat the spinach with a the butter and wilt rapidly, drain over a kitchen towel
• Heat water, butter, salt and asparagus in a pan, bring to boil and reduce until the liquid disappears.
• Take large heated plates, on the left hand side neatly arrange the spinach, cut the lamb loins perfectly into 4 portions, place on the top of the spinach. On the top corner of the plate place the aubergine, neatly arrange the masala sauce over the aubergine, then on the right hand side place the heated potato terrine and place the lamb shoulder on top, and in the bottom middle please 2 spears of asparagus per person, and then with the aid of a spoon make a tiny slash of pea pureee close to the asparagus. Finish the dish with drizzling lamb sauce over the loin.

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Gilpin Hotel and Lake House