Prep Time : 30m
Cooking Time : 45m
Servings Number : 1 - 2 people
Lamb cannon is a really quick cut to cook, which is great if you want lamb in a hurry but don’t fancy chops. This cut is also leaner, and slices beautifully. We like to serve it with a sliced potato cake and a rich, white wine sauce.
Ingredients
- For the white wine sauce
- 25g butter
- 25g flour
- 1 onion, finely diced
- 1 small carrot, finely diced
- 1 stick celery, finely diced
- 175ml (1 glass) white wine
- 1 litre chicken stock
- 1 bay leaf
- Dash Worcestershire sauce
- For the lamb and potato cake
- 350g potato, peeled and grated
- 1 Te Mana lamb cannon
- 1/2 teaspoon ground cumin
- 1 teaspoon mustard seeds
- Large pinch chilli flakes
Method
- First, make the sauce. Heat the butter and a small splash of oil in a large saucepan. Fry the onion, carrot and celery with the bay leaf, until the vegetables are lovely and golden, around 10 minutes.
- Add the flour and cook, stirring constantly, for a minute or two.
- Add the wine and let it bubble down until reduced by half.
- Whisk in the chicken stock gradually then allow to simmer for around half an hour, uncovered.
- Strain the stock and add a good dash of Worcestershire sauce. Allow to reduce until thickened, around 20-25 minutes.
- Preheat the oven to 200C.
- Heat a splash of oil in a frying pan and sear the cannon on all sides until golden.
- Transfer to the oven and cook for 5-7 minutes.
- Remove and allow to rest.
- Place the grated potato inside a clean cloth and squeeze out as much water as possible.
- Combine the potato with the spices and some salt and form into two, flat 'cakes'.
- Fry the potato cakes in the lamb fat, adding a splash more oil if necessary. They will take 4-5 minutes each side.
- Serve the lamb, sliced, with the potato cakes and sauce. Any leftover gravy can be frozen.