Lamb croquettes with chilled pea puree

Best paired with Glen Carlou Pinot Noir

Lamb shoulder croquettes, chilled pea puree, mushroom panna cotta and juniper crumble

Makes 8 portions

 

This is a great dish for using some leftover lamb from Sunday roast.

 

For the lamb croquettes:

 

  • 3 cups lamb shoulder braised
  • ¼ cup cream
  • 1 tblsp Dijon
  • 1 ½ tsp salt
  • ½ cup braising jus

 

Mix everything together but be careful not to overwork the mixture, check for seasoning. Set in the fridge until firm.
Roll into 25g balls and crumb (flour, egg and breadcrumbs)

 

Pea puree

 

For the pea mousse:

 

  • ½ onion
  • 2 small garlic
  • Olive oil
  • 500g peas
  • 1 L water
  • 2 gelatine leaves bloomed

 

Saute onions and garlic in oil. Add the water and bring to the boil, add the peas and boil for 1 minute. Strain the peas but reserve the liquid and peas separately. Add the peas to a blender and add enough water to make a smooth puree.

 

Panna cotta

 

  • 500ml cream
  • 1 tbsp. chopped onion
  • 1 spring thyme
  • 4 tbsp. dried mushrooms soaked in hot water until soft
  • 4 gelatine leaves

 

Sauté the onion and garlic until soft, add the thyme and mushrooms and then the cream, bring slowly to the boil, let it steep in hot place for at least an hour, season and add the bloomed gelatine. Strain the mixture and set in the fridge until needed.

 

Crumble

 

  • 1 tbsp juniper berries
  • ¼ cup butter
  • 2 tbsp. sugar
  • 1 ¼ cups bread flour
  • ½ cup rye flour
  • 1 ½ tbsp. salt
  • 1 tbsp. milk

 

Rub the butter in the flour and sugar. Add the salt and milk. Lastly add the crushed juniper berries. Bake the crumble until golden, then pulse in a blender.

 

To serve:

 

Deep fry the lamb until golden, place a coulpe for squares of the panna cotta on a plate with a few teaspoons of the pea puree. Place the croquettes on the puree and crumb some of the crumble on top. Serve immediately before the panna cotta starts to melt.

 

 

By Glen Carlou Executive Chef Johan Stander