Pan Fried Loin of Lamb on Potato Roesti with Asparagus, Thyme scented jus

Serves 4
Created by Broad Stripe's chef

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Pan Fried Loin of Lamb on Potato Roesti with Asparagus, Thyme scented jus

Ingredients:

4 x 170grms Lamb Loins (Canons)
750gms Jacket Potatoes
12 spears of Asparagus
¼ bunch Thyme
50 gm Unsalted Butter
400 ml Lamb Jus
Seasoning

Method:

Season the lamb and seal in a hot non stick pan, place on a cooling rack and allow to cool.
Peel (do not wash once peeled) and grate (using the rough side of the grater) the potatoes into a large mixing bowl, season.
Place individual shallow non-stick moulds around the edge of the solid top stove, (or alternatively you can make the roesti in one or two large non stick frying pans and cut in pieces when cooked) put a little butter in each mould (Note; You may wish to add a little oil to prevent the butter burning to easily).
Squeeze the grated potato in a tea cloth to remove excess water and place equal amounts in the moulds. Season the potato. Fill moulds 2 thirds slightly flatten to form a flat base.
In the frying pan Allow to brown slowly, (adding a little more butter if required), turn over with a small palette knife and colour the other side. Remove from the moulds onto flat tray and allow to cool
Meanwhile, peel and trim the asparagus, cook in boiling salted water. Refresh by plunging into iced water once cooked.
Reduce the lamb jus with fresh thyme, and then pass through a fine sieve.
Cook the lamb in a pre heated oven (180c) for 8 minutes approximately, at the same time place the potato roesti in the same oven for 5 – 8 minutes until hot.
When the lamb is cook remove from oven and allow to rest for a few minutes.
While the lamb is resting, reheat the asparagus tips in some butter.
Place the hot rosti on each plate, slice lamb into 3 pieces and arrange around roesti, lay 3 asparagus tips across the lamb.
Pour a cordon of lamb jus around the plate and serve.