Summer Lamb – Recipe from Jamie Coleman, Overall South West Chef of the Year & SW Professional Chef of the Year 2016

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Earlier this month, Jamie took up the position of head chef at the prestigious Michelin-starred Masons Arms at Knowstone, near South Molton, working under highly respected chef and South West Chef of the Year judge, Mark Dodson.

At the time of entry into South West Chef of the Year, Jamie was head chef at the Saunton Sands Hotel in North Devon.  Twice a finalist, Jamie took the title of South West Professional Chef of the Year in his final, going on to win the overall title of ‘South West Chef of the Year 2016′.

Jamie says that this recipe is “A great crowd pleaser, excellent for a summer version of a Sunday roast with family and friends.  Just plate on a platter, to be enjoyed with a good bottle of wine or a G ‘n T, with lots of mint and cucumber. Let everyone dive in. mmm yummy!!!!”

Slow-Cooked Lamb with Caeser Salad
(serves 4)

Caesar dressing

2 anchovy fillets

1/3 tsp English mustard

1 1/4 tsp white wine vinegar

1/2 tsp garlic, finely chopped

1 egg yolk

1 1/4 tsp lemon juice

10g of Parmesan, grated

1 pinch of salt

1 pinch of black pepper

120ml of vegetable oil
Slow-cooked lamb

1 leg of lamb

2tbsp mustard

1tbsp honey

1 bulb garlic crushed

1 lemon

2 sticks of rosemary
To serve

2 gem lettuce

30g parmesan shavings

6 anchovy fillets

crispy streaky bacon

croutons

4 boiled eggs
For the lamb

Rub all the ingredients over the lamb. Marinade over night. Pre-heat oven to 160c.

Place lamb on a tray, cover with foil and cook for around 4 hours until tender.

On a preheated BBQ place some Applewood smoking chips.  Once it is smoking, place the lamb leg on the BBQ and colour until well roasted and falling off the bone – it is then ready for serving!

For the Caeser dressing

In a blender add all the ingredients except the oil, turn on blender and blitz until smooth, then add the oil slowly until emulsified.

To finish, dress the leaves in the Caeser dressing and place on a serving platter with the other ingredients.

Serve with a cold glass of white wine.

Enjoy!

Don’t forget! Entries for this year’s South West Chef of the Year close Monday 31st July – read more about it here and get entering! There are amateur and professional categories!

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