Lamb cutlets with new potato champ and elderflower, mint jelly
Preparation time: 10 mins
Cooking time: 20 mins
4 lamb cutlets or rump/leg steaks
500g new potatoes
1 bunch of spring onions
Elderflower mint jelly
Preparation time: 15 mins
Straining time: several hours, or overnight
Cooking time: 15-25 mins
2 kg granny smith apples
2 bunches strong mint
480ml white wine vinegar
675g caster sugar
200ml elderflower cordial
First make the jelly. Chop the apple up into pieces, including the skins and the core and then add with the water and mint in a large pan. Bring to a boil then reduce heat and cook for 20 minutes, until apples are soft. Add vinegar, return to boil. Simmer covered, 5 more minutes. Use a potato masher to mash up the apple pieces to the consistency of thin apple sauce.
Spoon the apple pulp into a muslin cloth and suspend over a large bowl. Leave to strain for several hours, or overnight. Do not squeeze, as this will make your jelly cloudy. You should have 4 to 5 cups of resulting juice, this is where you add the elderflower cordial.
Pour into a large pan. Add the sugar, heat gently, stirring to make sure the sugar gets dissolved and doesn’t stick to the bottom of the pan and burn. Then bring to a boil. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. The best way to test is put a half teaspoonful of the jelly on a chilled (from the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it’s ready. Then pour it into sterilised jars, should keep for a few months like this. I tend to pop it in an airtight container and then keep it in the fridge.
Then on to the food place the new potatoes into a pan covered with cold water, bring to the boil then turn down and simmer for 20 minutes or until cooked. Take of the heat and cool until fine to touch.
Heat a large frying pan up and season the rumps, oil the pan and then add the lamb, brown on each side for a few minutes and then finish for about 5 in the oven.
Heat the saucepan back up with 50g butter, add the spring onions, cook for 5 minutes, then crush the potatoes into the pan with you hands. Season and heat up again.
Serve the lamb on a bed of the potatoes with a green salad and a big dollop of the mint jelly.
Bottlegreen elderflower season recipes by Sophie Michell