The recipe from Mrs Martinez Cooks
When temperatures drop, we crave dishes that are both refined and deeply comforting. Lamb chump, with its tender and flavorful meat, is enhanced here by a rich spiced sauce that fills the kitchen with its aroma for several minutes. Accompanied by crushed potatoes, parsnips, and leeks, this dish offers a beautiful balance between sweetness and character, ideal for a warm and flavorful meal.
Ingredients
For 4 people:
For the meat:
- 4 lamb chumps, approx. 180-200 g each
- 2 tbsp clarified butter or ghee
- Fleur de sel
For the sauce:
- 1 tsp clarified butter or ghee
- 1 shallot
- 1 garlic clove
- 2.5 dl red wine
- 2 star anise
- 4 cardamom pods
- 4 juniper berries
- 3 cloves
- 6 peppercorns
- 1 bay leaf
- 1 tsp beef stock
- 1-1.5 dl water
- 2 tsp cornstarch
- 0.5 dl milk
For the crushed potatoes, parsnips & leeks:
- 1 kg potatoes
- 300 g parsnips
- 2 leeks
- 2-3 dl milk
- 10 g butter
- Salt & pepper
Recipe
- Remove the meat from the refrigerator 1 hour before preparation.
- Preheat the oven (top and bottom heat) to 80°C.
- Melt 2 tbsp clarified butter or ghee in a cast-iron skillet.
- Sear the lamb chumps for 1-2 minutes on all sides.
- Season with fleur de sel.
- Place the cast-iron skillet in the center of the oven and cook for approx. 1 hour at 80°C or until the core temperature of the lamb chumps reaches 55°C.
- Meanwhile, peel and mince the shallot and garlic.
- Melt 1 tsp clarified butter or ghee in a small saucepan and brown the shallot and garlic.
- Deglaze with the red wine.
- Add the star anise, cardamom pods, juniper berries, 3 cloves, peppercorns, bay leaf, 1 tsp beef stock, and 1-1.5 dl water.
- Bring briefly to a boil.
- Reduce the heat and simmer for 45-50 minutes over medium-low heat, stirring occasionally.
- Strain the sauce through a fine-mesh sieve.
- Dissolve the cornstarch in the milk. Pour into the sauce.
- Bring to a boil while stirring until the sauce thickens.
- Peel the potatoes and parsnips and cut into approx. 3 cm cubes.
- Slice the leeks into rounds.
- Cook everything in a large pot of salted water for 20-25 minutes. Drain.
- Mash with a potato masher, adding the milk and butter. Season with salt and pepper to taste.
- Serve the sliced meat drizzled with sauce, accompanied by the crushed potatoes, parsnips, and leeks, and a glass of Cœur de Domaines rouge.
Enjoy!
