Suckling lamb with chayote, radish, a green mango chutney and turmeric oil.
A fine-dining twist on a curry by Marcel Ravin, the two Michelin-starred Chef at the Blue Bay restaurant, where lamb is the star of the show.
This dish is both sweet and savoury, with five spice-seasoned lamb paired with a green mango chutney!
Preparing the lamb
Use a boning knife to remove the loins from the saddles. Reserve the fell. Trim the meat, removing all the membrane, and flatten out the fell (so it can be used to wrap the loins in).
Finely chop the broadleaf thyme and mix with the mustard. Coat the inner side of the saddles in this mixture, then roll them into a sausage shape. Sprinkle over the five-spice mix.
Ask your butcher to prepare the saddles for you
Roll each sausage in caul fat, then in cling film. Precook the shaped cannons for 4 minutes in a steam oven at 85°C, then stop the cooking process by plunging the meat into a bowl of ice water.
Peel and dice the chayote and black radish. Place in a saucepan and add the milk, along with a splash of water. Season with coarse salt, cover with greaseproof paper, and leave to cook for 25 minutes.
Drain the vegetables, and use an immersion blender to mix in the butter and a small amount of grated turmeric. Add the whipped cream, and check the seasoning – add salt and pepper as needed. Keep warm.
Cooking the lamb
Preheat the oven to 160°C (gas mark 5/6). Remove the cling film from the lamb cannons*, and place into a pan with some olive oil. Brown evenly.
Finish cooking the lamb by placing the pan in the oven for 12 mins. Remove the lamb from the pan and place on a rack over a plate to rest, covered with aluminium foil.
Skim the fat from the pan, then deglaze with white wine to lift away the cooking juices. Add the lamb stock, and cook for 12 minutes.
Strain the jus through a conical strainer and decant into a smaller pan with the black olives and a pinch of the five-spice mix. Keep this sauce warm in a water bath.
Wash the radishes, then slice thinly longways using a mandolin (including the tops). Keep them crisp by placing in a bowl of ice water until needed.
Green mango chutney
Peel the green mango and finely dice the flesh to form brunoise. Crush the olives, and chop the spring onions and chive. Place everything in a bowl. Make a vinaigrette by combining the turmeric oil, lime juice, white vinegar and allspice (or Jamaican pepper). Season with Fleur de Sel and freshly ground pepper, then add to the mango and mix gently to combine.
When it’s time to serve, cut the cannons into pieces about 3-4 cm thick. Place 2 pieces on each plate, then add the chayote mousseline, radish shavings, and radish tops. Add the lamb jus and green mango chutney (served separately in a small bowl), and finish the plate with a few drops of argan oil before serving.