Rack of lamb and green, green peas – nothing could really be more summery and topped off with a punchy salsa verde – a perfect summery dish from The Alfred Tennyson.
Salsa Verde
1 teaspoon garlic
100g Capers
100g Cornichons
90g Parsely
110g Basil
50g Mint
2 tablespoons Dijon mustard
100ml White Wine Vinegar
400 ml Olive Oil
35g Lemon Zest
80g Smoked Anchovies
Lamb
360g Lamb Belly
1 rack of lamb with 4 cutlets
30g salt
Pea Puree
30g Butter melted
250g Sliced Onions
10g Garlic
1 teaspoon Salt
1/2 teaspoon White pepper
500ml Chicken stock
125ml Double Cream
500g Peas
15g Mint
These ingredients will give you excess pea puree and salsa verde which you can keep and use again.
For the Salsa Verde
Finely chop all the herbs
Finely chop the anchovies, capers and cornichons
Combine
Lamb Belly
Trim the lamb belly leaving the skin on and cure for 2hrs with the salt
Wash off, dry and double vacuum pack the belly
Cook in the water bath for 12 hours 88º, remove from bags, drain and press in the fridge between 2 trays
Pea Puree
Sweat the onions, garlic, salt and white pepper
Add the chicken stock and reduce to a glaze
Add the cream and reduce to a glaze
Add the peas and bring to the boil
Add mint and blitz until thick but smooth
Pass through a chinois and cool quickly
Lamb Rack
Cut the rack of lamb in half so there are 2 cutlets per person
Pan fry each rack (2 cutlets together) in butter and herbs for 2 mins each side. Then put the pan in the over at 180 degrees for 8 min.
Then rest the emat for at least 8 minutes
Cos Lettuce
Cut into quarters and cook one quarter in a pan with butter for 2 mins
Assembly
Cut the Lamb Belly in half for each plate
Slice the cutlets – 2 for each plate
Assemble the lettuce and pea puree with the cutlets resting on top and drizzle on the salsa verde
You can also add a red wine jus and fresh peas to the dish.
Upstairs at The Alfred Tennyson, our newest dining space Alfie’s is making a name for itself. Thank you to @thelondonstandard for the kind words.
One bite and you’re somewhere warmer. Asparagus ribbons, goat’s curd and a flicker of chilli heat, all on a light, golden pizzette base.
#DishWithTish
Full recipe in bio.
One hour. Three pubs. Free pints.
Join us today for Harbour Hour — 13 May, 5 to 6pm. At The Coach Makers Arms, The Barley Mow and The Builders Arms, your first pint of @harbourbrewing’s Singlefin Lager is on the house.
Pop in, say hello and enjoy a proper pint while stock lasts (once it is gone, it’s gone, get there early!).
Nothing pairs with a pint quite like the bold flavours of Indian cooking.
Come along with us as the Cubitt House team tried and tested the very best flavours from @bombaybustle.
Introducing The Bombay Royal, a one-week takeover at The Princess Royal with the team from @bombaybustle, landing 2–7 June.
Our Alfie’s Freezer Martini features an absolute London classic, @haymansgin. It’s poured tableside from a custom bottle, perfectly chilled and perfect to share… or not. Enjoy with a twist.
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