Kerry Hill Lamb by Ken Harker of Mount Juliet with wine pairing
We use both the loin (taken from the saddle) as well as the lamb belly for this dish as we find the loin very lean and the fat of the belly balances out the protein.
The dish is really quite simple. When the meat is such good quality then there is no need to mess with it, not to mention a simple garnish of quality seasonal veg and a sheep’s cheese pureé. This lamb dish appears on our current tasting menu.
1. Trim the belly of any excess fat and sinew.
2. Brine in a 10% salt solution for 4 hours with garlic rosemary and thyme.
3. After 4 hours rinse and dry the lamb and place in a vacuum bag.
4. Cook sous vide at 80 degrees for 10 hours.
5. When the lamb is removed from the bath lightly press between two trays to create a nice flat belly. When chilled cut into required size and place in hot pan to give a deep golden colour.
1. Trim the loin of any excess fat and sinew.
2. Sear in a hot pan then gently cooked under a low salamander grill. We recommend medium rare.
Sheep’s Cheese Pureé
– 1 litre milk
– 8 grams gellan gum
– 250 grams Knockdrinna meadow sheep’s cheese
1. Heat milk to 83 degrees and add the gellan gum.
2. Whisk and take it up to 90 degrees.
3. Pour it into a clean container and chill, the milk will then set hard.
4. Place in a Thermomix and blend it until you get a thick yoghurt texture.
5. The cheese is cut into small cubes and slowly added to the spinning milk.
1. Cut the potatoes using a ring and place in a vacuum bag with lamb fat (we use the fat that we render down from the saddle bones).
2. Cook sous vide at 75 degrees for 1 hour.
Beans & Peas
1. Lightly blanch the beans and peas in boiling salted water for 30 seconds and refresh them in ice water.
2. Peel them and set aside.
3. To reheat them, toss in a little melted butter with a small drop of water to give a nice shine.
Our recommended Wine Pairing for this Recipe
Chardonnay, Pinot Meunier, Pinot Noir
This is a beautiful champagne, fresh, lively with so much going on. It has aromas of fresh strawberries, raspberries, wild blackberries, roses and mandarin blossom as well as the much loved yeast & bready notes.
The palate delivers all these delicate aromas so well along with the gentle yet persistent bubbles. This champagne has a lovely length and a light creamy body.
It might be a slightly decadent pairing but this dish as well as you deserve it. The clean fresh fruit will balance beautifully with the lamb with the acidity cutting right through the lamb belly.
Available from O’Brien’s Wines Nationwide or Online.
Ken Harker is the head chef at the Lady Helen Restaurant and has been a member of the team for five years. Here a variety of international dishes are prepared using local produce and fresh herbs, picked daily from the estate’s own herb garden.
The Michelin Star restaurant enjoys panoramic views over the estate and River Nore. Gourmet dining and superb service are complemented by the opulent ambience of dining in the Lady Helen.