Try this: MasterChef winner Alex Webb's Spring lamb recipe
- Credit: Neil Spence Photography
Dunmow MasterChef: The Professionals winner Alex Webb's latest recipe is for Spring lamb.
If you make the dish, remember to share images and your thoughts on the dish. You'll find him via social media - he is Chef Webb and his handle is @chefwebb1
Over to Alex:
Lamb is a famous Easter tradition, and the infusion of my signature coffee rub goes beautifully with wild garlic which is in season at the moment and available from most supermarkets or greengrocers.
The cassoulet is perfect for sharing on a nice big plate with your loved ones on a balmy Spring evening, as the Rule of Six makes a return for outside areas.
We are using Coffee Friend coffee as an alternative to a dry spice rub.
Spring lamb is very light and tender, often with a milder flavour to traditional lamb.
So coffee brings a wonderful depth of flavour, which will bring out an earthiness to the dish alongside the olive oil for extra freshness.
The more the lamb cooks, the more flavours you will taste in your coffee rub alongside the meat juices, garlic and rosemary - so I have devised something extra special to finish off your dish.
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Usually, you would finish off your meat with a little bit of salt as the flavours are all on the outside for when you carve - but I've devised a unique coffee salt mixture to really take the lamb the extra mile.
All you do is mix some ground coffee with some fine sea salt and sprinkle it over your lamb, giving it a gorgeous colour and provide a different type of coffee flavour to your rub.
Serve your lamb with the light sharing cassoulet and buttery asparagus for an Easter feast with a twist.
Spring lamb and cassoulet
100g ground coffee
50ml olive oil
Pinch of salt and pepper
500-800g Spring lamb shoulder
1 bunch asparagus
1 shallot – diced
2 sticks celery - sliced
1 carrot - diced
1 clove of garlic – chopped
100ml white wine
250g tin butter beans
300ml vegetable stock
200g diced butter
Sliced wild garlic
1 lemon – zest and juice
2 sprigs rosemary
2 sprigs thyme
300ml white wine
For the rub – take 100g ground coffee and mix together with garlic powder, olive oil, salt and pepper.
Take your lamb shoulder, score the fat and cover with the rub.
Place two sprigs of rosemary, two sprigs of thyme and half a garlic bulb in the baking tray and place the lamb on top.
Put into the oven for 20 minutes at 190 degrees and pour in 200ml white wine. Turn down heat to 180 degrees and cook for 30 minutes per 500g.
For the cassoulet – take the diced shallot, celery, carrot and garlic in a medium pan and sweat on a medium heat for 5-8 minutes.
Then add 100ml white wine. Add drained butter beans and vegetable stock.
Mix in the diced butter to the mixture until it turns creamy then add the sliced wild garlic, juice and lemon zest and season to taste.
Cook the asparagus in boiling salted water for 2-3 minutes, drain then add butter and salt.
To serve – Remove lamb from the oven and rest for 10-15 minutes.
Place the cassoulet into a large serving dish, slice the rested lamb, place the asparagus around the lamb and a few wild garlic leaves.
To finish – mix half a teaspoon of coffee with some fine sea salt and sprinkle over the lamb
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