Rogan by Simon Rogan

Author:Simon Rogan
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2018-07-31T16:00:00+00:00

HAY-BAKED MUTTON WITH POTATO TERRINE AND BRAISED ENDIVES

Mutton has an unfair reputation for being the tough, chewy meat of mature or ageing sheep. However, this is not the case, and in fact mutton is very well-flavoured, and although firmer than lamb, it is certainly not tough. Buy it through a trusted butcher to make sure it has been properly hung and is the best quality. Cooking mutton in hay gives an earthy, slightly smoky flavour, and it is a great technique that can be used for other meats, too, such as beef or chicken. The potato terrine and bitter endive cooked in sweet orange add rich, caramelly flavours that perfectly complement the mutton.

SERVES 4

Lamb jus

2 tbsp sunflower oil

2 carrots, roughly chopped

2 onions, roughly chopped

2 celery sticks, roughly chopped

1 leek, roughly chopped

2 garlic cloves

1kg lamb bones

3 litres White Chicken Stock

Lamb-fat potato terrine

250g unsalted butter, plus extra for greasing

2kg potatoes (preferably Maris Piper)

lamb fat, for greasing

Hay-baked mutton rumps

1 tbsp sunflower oil

2 mutton rumps, trimmed and oven ready (ask your butcher to do this for you)

Braised endive

200g unsalted butter

4 endives

200ml fresh orange juice (shop-bought is fine)

zest of 2 oranges

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