Biscuit Tin Smoked Lamb Recipe

For the smoked
2 lamb Cutlets
Wood chips 2 handfuls
Old biscuit tin (pierce the lid with a knife to create
air vents)
For the carrot
2 carrots peeled and chopped
2 knobs of butter
Dash of cream
For the sauteed
little gem and mushrooms
Sliced little gem lettuce
Sliced mushrooms
For the smoked chicken place the biscuit tin on the gas
or hob with the wood chips on a low heat. Now place your seasoned chicken on
some tinfoil and place over the wood chips. Now shut the lid of the biscuit tin
and leave to smoke for 3-5mins. Now remove the lid and chicken and finish it
off on the frying pan with a drop of oil.
For the carrot puree boil the carrots in water until like
mush. This usually takes 10-15mins. Then strain off the water and place into
the food processor with the cream, butter and salt. Pulse until smooth and set
aside until you need it.
For the sauteed mushrooms and little gem place it all
into a saucepan with a drop of oil and salt and wilt down for 3-4 mins on a
high heat.
Red wine sauce
1tbsps balsamic vinegar
150ml red wine
1tsp light brown sugar
150ml beef or lamb stock
1tsp fresh thyme leaves
1tsp of gravy browning
Heat a small pan and pour in the vinegar and red wine.
Boil until reduced by half and then add the sugar, stock and thyme and reduce
to a sauce consistency which should coat the back of a spoon. Add in the gravy
browning, pass the sauce through a sieve, season to taste and keep warm.

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