Keep your eyes peeled and knives sharpened as we reveal recipes from some of the top restaurants featuring in the JHP Gourmet Guide 2018. The Silo Hotel is known for their spectacular views and for their quality food which is simply prepared by the hands of chef Veronica Canha-Hibbert. Food is plated on beautiful Mervyn Gers Ceramics hand-crafted bespoke crockery. Try their lamb rump with pommes dauphinoise, baby vegetables and mint sauce recipe below.
LAMB RUMP WITH POMMES DAUPHINOISE, BABY VEGETABLES AND MINT SAUCE
2 lamb rumps, trimmed
2 garlic cloves, sliced
1 sprig thyme
400g large potatoes, washed
1 garlic clove
1 sprig rosemary
2 sprigs thyme
100g Parmesan, grated
200g heirloom rainbow carrots
100g Brussels sprouts
20g olive oil
1 sprig rosemary
1kg lamb bones
1 carrot, chopped
1 onion, chopped
100g button mushrooms, sliced
2 cloves garlic
1 sprig rosemary
2 large bunches mint
150ml white wine vinegar
(1) pinch salt
Preheat a water bath to 62°C.
Season the lamb rumps and place into vacuum bags along with the garlic and thyme.
Seal and cook for 45 minutes.
Pan sear the lamb to colour and allow to rest before carving.
Finely slice the potatoes using a mandoline and set aside in water until required.
Combine the cream, garlic, rosemary, thyme, salt and pepper in a large saucepan and bring to the boil.
Once boiling, remove from the heat and set aside.
Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.
Pour some reduced cream onto each layer and sprinkle grated Parmesan on each alternate layer.
Preheat the oven to 160˚C. Pour the remainding cream mixture over the potatoes until potatoes are covered, then bake in the oven for 45 minutes or until slightly golden on top and tender through the middle.
Remove from the oven and allow to cool. Weigh down with any heavy square object and set aside in the fridge to press for up to 12 hours.
Divide into 4 portions, reheat the potato dauphinoise in the oven set to 180°C for 15 minutes for service.
Preheat the oven to 180°C
To prepare the vegetables, peel the carrots and parsnips and remove the outer leaves from the sprouts.
Place a baking tray over the hob on a medium heat, pour in the oil and add the vegetables, moving them around every so often to ensure they colour evenly.
Add the butter, honey and rosemary to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden.
Pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water. Then, refresh in ice water, drain, and squeeze dry before finely chopping.
Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt.
Once boiling, remove from the heat, and leave to cool.
Once cool, pour over the chopped mint. Transfer to a jar and store in the fridge.
Chop the lamb bones and roast in the oven until golden brown.
Fry the vegetables in a large saucepan with a little oil until caramelised, then add the garlic, rosemary and lamb bones.
Cover with the stock and simmer for one hour on a medium heat.
Strain the stock through a fine sieve into a clean pan and reduce until it reaches a sauce-like consistency.
Remove from the heat and set aside until required.