Chef’s Recipe: Teesdale Lamb – Rockliffe style

In every issue of Tees Life, a guest chef brings you the ingredients and method of cooking and serving a recommended dish.

In our spring/summer issue, Aaron Craig, executive chef at The Brasserie, Rockliffe Hall, describes how to make Teesdale lamb, Escabeche of Rockliffe vegetables and Yellison goats cheese on toast, to serve our people…

1 cannon of Teesdale lamb
Saffron pickle
3g of saffron
300g of baby carrots
400ml of white wine vinegar
100ml of water
2 green cardamom pods
2 star anise
2 bay leaves
1 pinch of fennel seeds
2 pink peppercorns
2 cloves
100g of caster sugar
2 sprigs of thyme
4 baby turnip
8 baby carrots
4 baby beetroot

Cheese on toast:
150g of Yellisons goat’s cheese
10g of garlic
1 lemon, zested
3g of thyme
2g of rosemary
1 loaf of crusty bread

To make the saffron pickle, put all the ingredients in a pan, heat gently then boil and reduce by half
Wash the carrots, turnips and blanch in seasoned boiling water for five minutes. Whilst hot place in with the hot saffron pickle, do the same with the beetroot but cook for 15 minutes and put in a separate tub with some saffron pickle.
For the lamb, trim any excess fat then rub with a little olive oil and thyme.
Sear the lamb skin side down and roast in the oven for 8 minutes at 180c, then take out of the oven and rest for 10 minutes.
For the cheese on toast, blend all the ingredients together and place in a piping bag. Slice the bread. Spread the cheese mix onto the bread and grill.

Plate Up
Arrange the elements in the middle of a serving plate and top with the cheese on toast.