208 MEAT
CANNON OF LAMB WITH ROASTED AUBERGINE, WILD GARLIC, AND THYME JUS Steve Groves chef de partie and 2009 Professionals champion PREPARATION TIME 30 minutes, plus chilling time
COOKING TIME 2 hours
SERVES 4
2 cannons of lamb, about 250g (9oz) each 2 tbsp olive oil 4 baby aubergines few sprigs of thyme 2 garlic cloves, halved 200g (7oz) baby spinach 200g (7oz) wild garlic leaves or baby spinach leaves 30g (1oz) butter FOR THE THYME JUS
1 tbsp olive oil 200g (7oz) lamb trimmings
1 shallot, chopped 2 garlic cloves, halved 75ml (21⁄2fl oz) white wine 500ml (16fl oz) lamb stock sprig of thyme, leaves removed salt and freshly ground black pepper FOR THE AUBERGINE PURÉE
2 large aubergines 15g (1⁄2oz) salted butter 1 shallot, chopped 2 tbsp double cream salt and freshly ground black pepper
1 For the thyme jus, heat the oil in a large pan and fry the lamb trimmings for 8–10 minutes until a deep brown. Remove from the pan and set aside. Add the shallot and garlic and cook for 1–2 minutes until golden, scraping the pan bottom to release the stuck-on lamb flavour. 2 Deglaze the pan with the wine, then reduce the sauce until almost entirely evaporated. Add the stock and return the lamb trimmings to the pan. Simmer gently for around 1 hour, skimming regularly. Strain and, for the best results, chill overnight so it sets and any fat can be removed. Otherwise, return to a clean saucepan and reduce by about half until it starts to become glossy. Add some thyme leaves, cover with cling film and leave to infuse for 5 minutes. 3 To cook the lamb, preheat the oven to 200°C (400°F/Gas 6). Heat 1 tbsp of the oil in a roasting tin on the hob. Add the lamb cannons and seal on all sides then transfer to the oven and cook for 10–15 minutes until well browned but still slightly pink in the very centre. Remove from the oven and let the lamb rest in a warm place for 5–10 minutes. 4 Halve the baby aubergines, place in a roasting tin, drizzle with the remaining olive oil and season with salt and pepper. Roast for 15 minutes with the thyme and garlic. Wilt the spinach and wild garlic (or baby spinach) leaves quickly in a frying pan in the butter for 2–3 minutes. Drain off any excess moisture and season. Keep warm. 5 To make the purée, place the whole aubergines in a dry hot pan and cook on medium to high heat for about 15 minutes, turning frequently, until burnt all over and completely soft inside. Leave the