Turn lamb and aubergine into a Turkey dinner with Dominic Jack's recipe for flank of black faced lamb served Ottoman style

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Turkish cooking presents colourful cuisine – flavours tend to be very vibrant and aromatic. It’s known to be rich and full of flavour, and the people I met there shared a real passion for food and for cooking. The flavours in this dish are quite typical with a collection of spices matched with the clean taste of the fennel seeds, and slight sweetness of the apricots. Lamb and aubergine feature regularly in Turkish recipes, and the two flavours naturally marry well, as do the textures of the ingredients. The lamb flank used in this recipe is one of those cuts that can be truly delicious but is often under-utilised. The flank, or apron as it’s sometimes known, tends to be tougher than other parts of the loin, but it can be a really tasty and tender cut if it’s braised carefully and slowly in herbs and vegetables to bring out the delicious flavours of the meat.

Ingredients

  • Haricot purée
  • 200g haricot beans
  • ½ carrot cut lengthways
  • ¼ onion
  • 1 celery stick
  • 1 clove garlic cut in half
  • 50ml white wine
  • 2 litres chicken stock
  • New spring lamb flank
  • 2 black face lamb flanks boned
  • 1 carrot cut into large pieces
  • 1 onion cut into large pieces
  • 1 celery stick cut into large pieces
  • 10g toasted cumin seeds
  • 10g toasted fennel seeds
  • 2 litres lamb stock
  • 50g diced dried apricot
  • 5g cumin powder
  • 200g crepinette
  • sea salt
  • Haricot ragout
  • 10ml chicken stock
  • 10g butter
  • 5ml sherry vinegar
  • haricot beans (cooked beans set aside from earlier)
  • 50g dried apricots
  • 10g chopped coriander
  • Aubergine tempura
  • 1 aubergine
  • 100g tempura flour
  • 5g cumin powder plus a sprinkle for serving
  • 10g water
  • 5g chopped coriander
  • 1 tsp natural yoghurt
  • 5g cumin powder
  • vegetable oil for frying

Method

Flank of black faced lamb served Ottoman style

Haricot purée

Soak the haricot beans in cold water overnight. In a heavy-bottomed pan, place the carrot, onion, celery and garlic over a low heat until caramelised. Add the haricot beans and white wine. Reduce the white wine until dry and then cover the beans with chicken stock.

Keep covered by replenishing chicken stock until the beans are cooked. Strain the beans in a colander and retain the liquid. Remove the vegetables.

Put 50g of the beans to one side to be used later for the garnish. Place the remaining beans in a blender and blend until smooth, adding some of the liquid if required. Pass through a drum sieve.

New spring lamb flank

Sear each side of the flank and place to one side. Gently sweat the carrot, onion and celery in a pot and add in the flank, toasted cumin seeds and toasted fennel seeds. Cover with lamb stock. Braise gently until cooked (approximately three hours).

When cooked remove the flank and pass the stock through a sieve. Reduce the stock to a sauce-like consistency. Whilst reducing the sauce, prep the flank – pick off all the meat, removing the sinew and fat.

Mix the meat with the reduced sauce, diced dried apricot, cumin powder and salt. Place in a rectangular terrine mould and press down. Allow to set in the fridge overnight.

Cut the lamb flank into four even portions and wrap generously in the flattened crepinette. Gently pan fry on each side until golden brown. Place in the oven at 180C/Gas Mark 4 for 15 minutes.

Haricot ragout

Heat the chicken stock and add the butter and sherry vinegar.
Add in the cooked beans, apricots and coriander.

Aubergine tempura

Slice the aubergine into 2cm slices – lightly salt to draw out the moisture. Mix the tempura flour and cumin and add water until the batter is coating consistency. Flour the aubergine and shake off any excess flour. Cover in the tempura batter. Deep fry at 180C until crispy. Place on a paper towel to remove excess oil.

Serving

Heat the purée and spoon on to the plate. Place the haricot bean ragout on top of the purée, followed by the lamb flank. Finally place the aubergine tempura on the lamb.

Place a teaspoon of natural yoghurt on top of the aubergine tempura and sprinkle with chopped coriander and cumin powder.

Main

• For this recipe and more visit castleterracerestaurant.com

 

About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.

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About The Author

Tom Kitchin and Dominic Jack

In March 2013, Tom Kitchin and close friend and fellow chef Dominic Jack opened The Scran & Scallie alongside the management team behind The Kitchin and Castle Terrace Restaurant. The pub, which is located in Stockbridge Edinburgh, presents a warm, family-friendly atmosphere, and showcases menus developed by Tom Kitchin and Dominic Jack of simple, affordable dishes executed to perfection, which demonstrate their expertise, passion and knowledge of the best suppliers in Scotland.