CHEF MARK BEST | 3 LAMB DISHES

Chef Mark Best demonstrates three delicious lamb dishes to add to your repertoire.
RECIPES
Glazed Christmas lamb long leg with mint verde
Serves 6
1 lamb long leg
2 tsp salt
1 sprig bay leaves
10g cloves
Remove the skin from the lamb and score the fat in 2cm intervals. Preheat the oven to 160 Celsius. Stud the lamb with cloves at intervals and pin bay leaves. Place the lamb onto a baking tray and season well. Brush on the glaze and cook for 1.45 - 2 hours depending on your preferred doneness. Brush on the glaze every 15 minutes or so. Serve with roasted potatoes and the mint salsa verde.
Glaze
100g apricot jam
6 star anise
1 tsp white peppercorns
2 cinnamon quills
50ml cider vinegar
20ml light soy
50ml water
Bring all ingredients to a boil and then leave to infuse for at least an hour
Verde
1 bunch mint
3 tbls tiny capers
1 tin anchovies
1 lemon juice and zest
100ml olive oil
Pick the mint and then blend with remaining ingredients to a smooth paste.
Sichuan-style lamb tartare with nori crisps
Serves 6
600g boneless lamb leg
10ml cold pressed sesame oil
30g Sichuan broad bean paste (Pixian or Doubanjiang)
10g tomato paste
50g tomato ketchup
120g spring onions
30g chopped ginger
20g chopped garlic
10g Sichuan peppercorns
24 sheets Korean nori sheets
Trim lamb of all sinew and finely dice. Heat the sesame oil and add Doubanjiang, tomato paste, garlic and ginger and cook quickly until fragrant. Add tomato ketchup. Allow to cool then add to meat. Add finely chopped spring onions (green and white parts) and add to the meat mix. Dry roast Sichuan peppercorns and grind finely then add to the meat. Mix well and adjust seasoning. Serve with nori sheets. 10. serve with nori sheets
Lamb Rack with fondue of sweet onions and dates
Serves 6
2 lamb racks
Salt flakes
Freshly ground black pepper
Carefully remove skin from the fat cap and score fat at 1cm intervals diagonally and then repeat to achieve a fine crosshatch pattern. Don't cut into the meat. Season liberally with salt and pepper. Roast fat side up at 170c for 40-45 minutes until 60c at the bone. Rest in a warm place for 15 minutes and carve.
1 bunch green onions
100g salted butter
3 sprigs mint
1 tsp salt
½ tsp freshly ground white pepper
100g Medjool dates
50ml orange juice
Trim the onions and slice very thinly then add to a heavy based pan with the diced butter, salt and pepper. Cover with a cartouche and cook over a low heat until the onions are soft and emulsified with the butter. Thinly slice the mint and add to the onions. Deseed the dates and cut into quarters. Place in a small pan with the orange juice and cook slowly until soft.
Serve the lamb with a spoonful of the fondue and date to the side.