Ever get that niggling guilt about eating out? Make your table booking through ChariTable’s booking platform and £1 for every diner is donated to charity. And with a new book out now, there are even more ways to raise funds and awareness. Retailing at £40, a £5 donation from each book sold is donated to the charity of your choice. 365 chefs have contributed their signature dish recipe, making it the perfect gift for foodies. To whet your appetite, here’s Marcus Wareing’s delicious lamb dish. Spring on a plate. To buy your copy of ChariTable Bookings Signature Dish, visit charitablebookings.org/store
INGREDIENTS
For the lamb
– Best end of lamb, trimmed of sinew
– Olive oil (50ml)
– Thyme (4 sprigs)
– Rosemary (2 springs)
– Garlic (1 clove) crushed
– Vegetable oil (2 tbsp)
– Table salt (1/2 tsp)
– Unsalted butter (25g) cubed
For the beetroot aioli
– Egg yolks (2)
– Dijon mustard (1/2 tsp)
– Cabernet sauvignon vinegar (1 tsp)
– Olive oil (125ml)
– Beetroot juice (250ml) reduced to 25ml and chilled
– Table salt (1/2 tsp)
– For the cooked beetroot
– Beetroot (1 long)
– Rock salt (2 tbsp)
– Olive oil, to dress
For the girolles
– Girolle mushrooms (10)
– Unsalted butter (20g)
– Table salt (1/2 tsp)
For the garnish
– Globe artichoke (1) peeled, cooked and quartered
– Borage flowers
METHOD
1. To prepare the lamb, marinate overnight with the olive oil, herbs and garlic.
2. To make the aioli, whisk the eggs with the mustard and vinegar until pale and fluffy. Slowly drizzle in the oil whilst whisking continually. Finish with the beetroot juice and season to taste. Place into a piping bag in the fridge until needed.
3. To make the cooked beetroot, preheat the oven to 160°C. Wrap the beetroot with the salt in foil and bake for 3 hours, or until soft. Remove from the oven and allow to cool slightly. Peel whilst still warm, then refrigerate. Cut into neat wedges. When ready to serve, remove from the fridge 1 hour before and dress with olive oil and Maldon salt.
4. To cook the lamb, heat the vegetable oil in a medium frying pan. Season the lamb all over, then place in the hot oil. Brown all over then add the butter. When foaming, baste the lamb all over until well caramelised and cooked through to your preferred liking. Remove and set aside somewhere warm to rest. Place the girolles in the pan with the lamb butter and cook through, add the artichoke quarters and warm through.
5. To serve, place the beetroot aioli on the plate. Carve the lamb into four, placing two pieces on each plate. Garnish with the beetroot, artichokes and girolles. Finish with the borage flowers.