Herb-Roasted Mutton Medallions With Root Vegetable Purée Recipe

About this recipe

Tender mutton medallions seasoned with aromatic herbs, paired with a creamy purée of roasted root vegetables for a hearty lunch.

Ingredients

• 1 Kg Carrots - 1kg
• 1 L Olive Oil – Organic
• 40 g Italian Crisps, Rosemary Vintage Potatoes, 40G
• - Ducros Dried Thyme
• - Oxo Chicken Stock Cubes
• 1 Parsnip 1 Each
• NaN Fresh Halal British Mutton Ribs
• 50G Black Garlic Cloves, 50G
• - Maldon Flakes Sea Salt
• 500G Cracked Black Pepper Catering Size, 500G

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Peel and cut the carrots and parsnips into chunks, then toss them in olive oil and season with salt and pepper.
3. 3. Roast the root vegetables in the oven for 25 minutes until tender and lightly caramelized.
4. 4. While the vegetables roast, season the mutton medallions with salt, pepper, rosemary, and thyme.
5. 5. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Sear the mutton medallions for 2-3 minutes per side.
6. 6. Add minced garlic and chicken stock to the skillet, then reduce the heat and let the mutton cook gently for 8-10 minutes.
7. 7. Once the roasted vegetables are done, transfer them to a food processor and blend until smooth, adding a splash of chicken stock for consistency if needed.
8. 8. Plate the purée as a base, arrange the mutton medallions on top, and drizzle with the skillet sauce.
9. 9. Garnish with a sprig of rosemary and serve warm.