Apprentice Chef 2016 RecipieRoast loin of Local Lamb with a pine nut and thyme crust, red  currant jus, fondant potato, vine roasted tomatoes, beet and  baby carrot and Salsa Verde.  George Hennessy 2016 Winner of the apprentice chef


1 rack of lamb olive oil butter salt

Red Currant Jus:1 scrag end of lamb¼ onion, diced1 tsp of redcurrant jelly50 ml red wine4-5 peppercornsPinch of chopped ThymePinch of Chopped Rosemary1 garlic clove, crushedwater to get correct consistencyPine nut and thyme crust:white bread or brioche, crustlessThymeFlat leaf Parsleypine nuts, toasted1 tbsp of Dijon mustardsaltpepper

Salsa Verde:

Olive Oil to get correct consistency1 Tbsp of CapersPinch of Mint

Accompaniments:Baby carrots & Star AnaisBaby beetsTomatoes on the vinePotatoesButterChicken stock


To make the pine nut and thyme crust, blitz bread into fine crumbs in the food processor.Toast pine nuts on a heated pan Add the thyme parsley and rosemary to the bread crumbs and blitz.When the pine nuts are golden chop finely and mix with breadcrumbs and herbs.

Peel and shape potatoes into cylinder shapes and place in water.

To make the jus, brown the scrag end of lamb in a large pan of hot oil. Once browned, tip away the fat, add the diced onion and sweat them down for 5 minutes

Add it to the pan with the lamb in it and cook for 5 minutes. Then add the redcurrant jelly and the red wine and reduce by half

Add herbs, peppercorns, crushed garlic and water to the pan with the lamb. Simmer down to a sauce consistency, skimming as often as possible. Pass through a sieve and set aside.

Cut away the bones and fat from the lamb to get the eye of the lamb. Season the lamb and sear it of the hot pan, wrap the lamb in the fat and tie a string around it and put on a baking tray and place in a 180c oven for about 10-12 minutes. Check with a probe thermometer.

Put the potatoes cooking, melt butter in a sauté pan and place the potatoes in cooking until golden brown.Steam the carrots with some star Anais. For the Salsa Verde, blend the mint, capers and some olive oil together until correct consistency is achieved.

After 10-12 mins of cooking remove the lamb and put on the crust and return to the oven.

Turn the potatoes and season with thyme and pour in chicken stock and bring to simmering and place a lid and the pan and place it in the oven.

At this point the jus should be ready for sieving and pouring into serving jug.Season the tomatoes with olive oils and roast.

Remove the lamb from the oven after ten minutes and allow to rest.Slice the beets into cubes. Blend some more in a jug to add to presentation.

Remove the potatoes from the oven and take them out of the stock.Heat the plates.

Plate up the salsa verde and the beetroot puree to help form thepresentation of the dish. Plate up the lamb.Remove the tomatoes from the oven and position them carefully next to the lamb.Position the beets, carrot, potatoes.Serve with the jus alongside.Clean down surfaces and wash all equipment