Dish deconstructed: Braised lamb with anchovy, confit garlic and onion soubise from Blanchette Soho

By Carina Perkins contact

- Last updated on GMT

Related tags: Garlic, Onion

BigHospitality caught up with Tam Storrar, head chef at Blanchette in Soho, who revealed the secrets behind his dish of braised lamb shoulder with anchovy, rosemary, confit garlic and sauce soubise.

To begin, take a whole shoulder of lamb and rub a paste of anchovies, garlic cloves and rosemary on the inside. Roll and tie with twine

Place in dish with carrots, leek, onions and wine, then cover and leave over night.

The next day, remove the lamb and brown in a deep pan, then add to the vegetables and wine with some stock, tomoto puree and redcurrant jelly. Cover with foil and cook at 170C for two and a half hours.

With the lamb still warm, place on some cling film remove the string, season with salt and pepper and roll tightly in clingfilm. 

To finish the dish, cut the lamb balontine into steak-like rounds. Fry the lamb rounds in  a pan to give one side some colour, and then add some of the sauce from the vegetables and wine. Simmer until warmed through.

Finally, plate up with  warm onion puree, confit garlic, anchovy, onion soubise and fresh rosemary.

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