6 ISSUES FOR £6 Subscribe to Cheshire Life today CLICK HERE

The Brasserie at Wild Boar Hotel, Tarporley - Nathan Watts - Flash roast cannon of spring lamb

PUBLISHED: 10:01 20 January 2010 | UPDATED: 16:35 20 February 2013

The Brasserie at Tarporley's Wild Boar Hotel - Flash roast cannon of spring lamb

The Brasserie at Tarporley's Wild Boar Hotel - Flash roast cannon of spring lamb

Nathan Watts, head chef at The Brasserie at Tarporley's Wild Boar Hotel has devised this Flash roast cannon of spring lamb recipe perfect for those lazy Sunday afternoons

Nathan Watts knows his way around a kitchen. But when you've cooked on board the Orient Express and for the Duke of Westminster, you wouldn't expect anything less. Nathan, who has been head chef at The Brasserie at Tarporley's Wild Board Hotel for almost a year, cut his catering teeth training for three months in the south of France. He also worked is way around numerous restaurants in England honing his culinary skills.

During his time at The Brasserie, which was a runner up in the Cheshire Life Restaurant of the Year award, he has created a menu to satisfy even the sensitive pallet. He uses local suppliers and all the meat at the restaurant is supplied by Althams Butchers.

The talented chef, who loves experimenting and preparing sweets using the fresh local produce he has discovered, has devised this mouth-watering lamb dish perfect for those lazy Sunday afternoons

Nathan Watts head chef at The Brasserie at Tarporley's Wild Boar Hotel


Flash roast cannon of spring lamb


Ingredients

500g lamb cannon
1 strip of rosemary
Sea salt and cracked black pepper
1 teaspoon redcurrant jelly
25g fresh redcurrants
100ml port
100ml chicken stock


Method

For the lamb
Lightly season the lamb and place in a hot frying pan with a drop of olive oil.

Seal the meat and roast in the oven at 185 to 190 degrees (please use degree symbol) for 9 -to10 minutes. The meat will be pink

When cooked remove from the oven and leave to rest for 5 minutes

For the sauce
Reduce the port by half in a saucepan
Add redcurrant jelly and stock
Chop the rosemary and add to the pan
Reduce the sauce by half again and add fresh redcurrants, season accordingly

To serve
Place some crushed new potatoes in the centre of a plate. Arrange the sliced lamb around the potatoes. Drizzle with sauce and serve with fresh spring vegetables



Most Read

Most Read

Latest from the Cheshire