- Serves 8
- 2 x 2. kg lamb breasts bones removed
- 4 liters chicken stock
- 1 onion
- 2 carrots parsley stalks
- 1ts black pepper corns, 1/2 lemon cut, 1 sprig of thyme
- 500grms panko breadcrumbs
- 1kg-seasoned flour
- 5 eggs
- 1-litre milk
- 2 tbls Dijon mustard
- 400 grams dry split peas soak for 24 hrs. In unsalted water
- 1 leek, 1 bay leaf.
- Grilled courgettes
- 5 courgettes
- Courgette marinade
- 2 green chilies
- Zest and juice of 1 lemon
- 1 bunch of basil
- 50 mls olive oil
- Black pepper.
- Honey and Mustard Dressing
- 2 tbls clear honey
- 1 tbls Dijon honey
- 2 finely chopped shallots
- 200 mls olive oil
- 1 tbls lemon juice
- 2 tbls water
- 10 sprigs of chopped chervil
- Salt & pepper to taste, chill
Wash the lamb
Warm the chicken stock add 1 sliced onion 2 whole carrots parsley stalks black pepper corns 1/2 lemon & thyme
Add the lamb and poach for for 3 hrs. allow to coolRemove lamb and slice into 1.5 cm strips and chill
Strain the stock and add split peas bay leaf and leek trimmings
Cook on rolling boil split peas till soft approx. 40 mins
Remove from heat strain
While hot add 150 grams butter and 200 mls of the stock and hand full of chopped parsley season to taste and finish with tsp. of lemon juice
For honey mustard dressing
Combine dressing ingredients infusing oil into honey and mustard and thinning with lemon juice and water then chill
One cold add chopped chervil
Brush the lamb strips with mustard and then coat in seasoned flour, egg & breadcrumb place on wax papered tray for frying to order
Make dressing for courgette marinade
Finely chop ingredients and mix
Slice courgettes 3mm lengthways lightly season with salt, dry with cloth and char grill till crisp
Add to mixed marinade
To serve
Warm split peas with the stock and butter place
Add a crescent of courget and drizzle of chili dressing
Crisp fry 4 lamb pieces drain on kitchen paper
Place over the split peas
Finish with drizzle of honey mustard dressing
