Liam Dillon The Boat Inn

If like us, you’re missing your favourite restaurant and want to cook up something special at home instead, we’ve got your back. Liam Dillon, award-winning chef and owner of celebrated restaurant The Boat Inn in Lichfield, has shared his recipe to whip up delicious seasonal lamb three ways.

Here’s how it’s done.

Spring Lamb, Three Ways

Serves : 4

Salsa Verdi Ingredients
A)
35g Capers
37g Dijon Mustard
25g Smoked Anchovy
35g Rape Seed Oil

B)
60g Mint
35g Basil
35g Parsley

Method:
1. Remove stalks from all herbs
2. Add a little smoked salt & rape seed oil to finish.
3. Blend A to a paste.

4. Turn the blender on full speed and add B.

5. Scrape down the sides of the blended mixture and blend again. Do not blend more than twice as the leaves will bruise and the bright green will be dulled.

Tomato Fondue Ingredients:
2x Banana Shallot
5x Plum Tomatoes
1x Garlic Clove
30ml Rapeseed oil
1x Tbsp. Tomato Puree
200ml x Sherry Vinegar
Maldon Sea Salt

Method:

  1. Score the tomatoes and then blanch them in boiling water for 10 seconds.
  2. Place them straight into iced water and remove the skins.
  3. Cut out the seeds and smoke the tomato halves over smoking chips for 20 minutes.
  4. Finely dice the Shallots and the garlic and sweat in a pan with some rapeseed oil.
  5. Add the tomato puree and cook for 1 minutes.
  6. Then add the smoked tomato petals and cook out.
  7. Cook the tomato until all the moisture has gone and the tomatoes starting to catch on the bottom of the pan. This can be done through the oven or on the stove top.
  8. Add the sherry vinegar little by little as it cooks out.
  9. Season with Maldon salt and reserve.

300g Lamb Shoulder method

  1. Ask your butcher for 300g of De-Boned Lamb shoulder with sinew and excess fat removed.
  2. Roll with butchers string tightly.
  3. Brown the lamb in a hot pan with oil, thyme, garlic & butter.
  4. Place into a container with brown stock and cover with tinfoil. Cook in the oven over night or in slow cooked for 6 hours at 85-90 o c or until starts to flake.
  5. Remove from the pot and remove the butchers string.
  6. Roll in cling film to a sausage shape. Then Chill the meat ready for service.

Lamb Loin method

  1. Ask your butcher for 250g of lamb loin with the fat removed.
  2. Once the loin has had the sinews removed place the loin into a 6% salt brine for 45 minutes.
  3. Dry off and reserve until ready to cook.  

Lamb Fat method:
1. With the fat that has been removed from the lamb loin sprinkle with salt and leave to one side for an hour.

Lamb Belly

1.Ask your butchers for 300g piece of Lamb belly and salt it for 1 hour. Use a light amount of table salt but also add some thyme.

2.The belly will need to be slow cooked for an hour in dark stock or until it will break down easily.
Once the belly is cooked, lay on a flat try and chill it well. Cut into the desired size and reserve for service.

Bringing it all together:

1. Firstly take the lamb fat and place it into the oven at 200 degrees c. The fat will start to render and this fat needs to be pours off every 5 minutes. I will take about 15 minutes for the fat to crisp and change to a golden brown colour. Remove from the oven, reserve and turn the oven down to 180 degrees C.

2. Put a piece of belly & rolled shoulder into a hot pan and colour lightly, then place on a baking try with a little sauce and put it in the oven to heat through.

2. Roast half a baby gem lettuce in a pan until it is cooked but having a bite

3. In a hot pan add a little vegetable oil and then gently place in the lamb loin after seasoning it with salt and pepper. Colour the loin and then place in the oven for 3-4 minutes at 180 degrees C.
4. Heat some lamb sauce & Tomato fondue ready for plating.
5. Once the lamb has had its time to rest slice the loin into 4 equal sized pieces.  

7. Place the roasted gem on the plate with the soft braised shoulder, the crispy belly, the sliced lamb loin and the puffed fat.

8. Add the tomato fondue, salsa Verdi and then finish with the Lamb sauce.

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The Boat Inn, Walsall Road, Lichfield, WS14 0BU. Tel 01543 361692