Spiced Lamb with Roasted Rhubarb, Broad Beans and Salsa Verde

If you've got the post Easter blues and some left over lamb from the weekend this might cheer you up. Two of my favourite ingredients have just come into season, marsh grown rhubarb which is sour and sharp, the other is young broads beans which are smaller and sweet. Incorporated with spring lamb lightly roasted and dressed in Salsa Verde this salad is not only bloody yummy its also healthy. Good news after a long weekend of chocolate and heart burn!
I must also mention Etienne has taken some amazing pictures for me this week and I'm very very grateful for his services.

SPICED LAMB:
400g diced lamb
1 teaspoon cumin seeds
1 dried red chilli
1 teaspoon sea salt
2 tablespoons extra virgin olive oil

ROASTED RHUBARB:
3 thick stalks of rhubarb
1 teaspoon sugar
1 tablespoon extra virgin olive oil

SALSA VERDE:
1 small handful of rocket
1 small handful flat parsley
2 sprigs of mint
2 tablespoons fine capers
1 tablespoon dijon mustard
2 cloves garlic
2 anchovies
1 red chilli
1 tablespoon red wine vinegar
100ml extra virgin olive oil

500g of fresh broad beans
100g baby spinach washed

METHOD:
First thing is to make the lamb, place a small pan over a medium heat and add the cumin seeds and dried chilli broken into several smaller piece's and toast till the cumin becomes fragrant then remove from heat. Place the cumin, chilli and salt in a mortar and pestle and ground together till a powder forms. Place the lamb in a baking tray and sprinkle with the cumin spice and drizzle with olive oil and mix together with your hands rubbing the spice mix into the lamb. Cover the tray with foil and place in oven set at 180oC for 25 minutes.
While lamb is roasting wash the rhubarb and cut into 5cm length piece's and lay over a baking tray with sugar and olive oil and roast in the oven with lamb for 20minutes.
In the mean time bring a pot of water to the boil and start shelling the broad beans from the pod, place in boiling water for 3 minutes then drain and blanch under cold water. The outer skin of the broad beans will have turned a pale grey colour, pinch one end of the broad bean skin with your fingers and the fleshy part of the broad bean will pop out. Keep the vibrant green flesh of the broad beans and discard the grey shells.
To make the Salsa Verde place all ingredients in a food processor and blend together for 1 minute.
Once the lamb has cooled slightly and rested its time to construct the salad, lay out half the spinach leaves followed by torn piece's of rhubarb. Lay out several piece's of lamb and sprinkle the top with broad beans and finally drizzle some of the Salsa Verde all over the top of salad. Repeat the layer and serve as soon as possible.

Rhubarb and Cheddar Souffle Tart

Rhubarb is typically used as a sweet ingredient and made into jams and compote then combined with cream and sponge or some almond based crust. However it goes really well with a tasty bit of matured cheese or roast meats like a fatty piece of lamb. Rhubarb is naturally sour and works well with indulgent ingredients with a high fat content which is why I've used mature cheddar and egg yolks.
There is a bit of skill and patience involved in this recipe so make sure you read the method before you start. Also if you can get your hands on forced Yorkshire rhubarb you will get a better result in flavour, beware only in season round March and April.  

800g rhubarb
2 tablespoon extra virgin olive oil
800g desiree potatoes
8 eggs separated
60g plain flour
125g  butter
300ml whole milk
150g unpasteurized mature cheddar grated
1 banana shallot
1 tablespoon worcestershire sauce
Sea salt and cracked pepper season
Small handful rock
4 larger basil leaves
250ml balsamic vinegar

METHOD:
Place the potatoes unpeeled in a pot and cover with cold water and place over a medium heat, bring to a simmer and cook till tender about 40 minutes. Wash the the rhubarb and slice into 5cm pieces and lay out on a baking tray lined with parchment paper. Drizzle the olive oil over the rhubarb and lightly season with salt and pepper then place in oven set at 180oC for 25 minutes.
Peel and finely dice the shallot, place a sauce pan over medium heat and add the butter and shallots and cook till onion is translucent and tender. Add the flour and stir till the mixture starts to smell of shortbread then add the milk bit by bit while stirring to avoid lumps forming. Then add 100g of cheddar and worcestershire stir till cheese has melted, remove from heat and stir in the yolks till evenly combined, taste the sauce and add desired amount of salt and pepper and leave to stand.
When the potatoes are tender drain, hold potatoes in tea-towel and peel off the skin with a small sharp knife, then press the potatoes through a potato ricer or push through a fine sieve using the back of a spoon.
Using butter grease a fluted baking dish with removable base 30cm diameter and 3cm deep, then tap 2 tablespoons of plain flour round the tin coating the butter.
Place the egg whites in a large mixing bowl and using a electric beater whisk the eggs till stiff peeks form. Fold half the cheese sauce in with the potatoes then gently fold 1/3 of the egg whites in with the cheese sauce/mash potato combo. Fold in the rest of the cheese sauce then fold in another 3rd of egg whites till just incorporated then repeat with remaining 3rd of whites.
Pour the mixture into into the baking dish and evenly distribute the rhubarb over the top of the tart then sprinkle the remaining cheddar on top.
Place a tray of warm water at the bottom of the oven and put the tart on the center shelf above the water and bake at 160oC for 40 minutes.
Place the balsamic vinegar in a small sauce pan and bring to a steady simmer over medium heat and cook till reduced to a sticky syrup.
Once cooked leave to cool for 15 minutes before removing the base from the outer dish. Cut tart into 8 piece's and garnish with rock and finely slice basil leaves then drizzle the balsamic reduction over the tart and now its ready to serve.