Celebrate Her Majestys 90th Birthday with a meal
12 May 2016

Celebrate Her Majestys 90th Birthday with a meal

The Dovetail Agency

As fans of the Royal Family, the team here at The Dovetail Agency are excited to celebrate the Home Park Private Windsor Castle Event marking the Queen’s 90th Birthday. Her Majesty’s 90th Birthday Party, from 12th-15th May, will be a celebration of The Queen’s Life, her love of horses, her dedication to the Commonwealth and international affairs and her long-term involvement with the Navy, Army and Air Force. 

If, like us, you unfortunately missed out on tickets to attend Her Majesty’s 90thBirthday Party at Windsor Castle, you can still dine like a royal with a quintessentially British recipe crafted by Mark Jordan, Executive Head Chef for Ocean Restaurant at The Atlantic Hotel (theatlantichotel.com).

According to our research, The Queen’s diet is mainly carbohydrate free, consisting of meat and vegetables or a bowl of salad.  She is not keen on wine, but finishes the day with a Dubonnet and gin cocktail. We think Mark’s poached loin of lamb, glazed lamb sweetbreads and summer vegetables would certainly satisfy Her Royal Majesty’s appetite.

Ingredients:

2 lamb cannons with 2 lamb fillets

2 large leeks

Salt and pepper

6 basil leaves

Lamb Sweetbreads

1kg lambsweet breads

475ml water

475ml milk

1 head garlic

2 sprigs thyme

Vegetables

2 bunches baby carrots

1 handful fresh peas

2 baby turnips

2 baby leeks

2 bunches radishes

1 packed shimeji mushrooms

To serve

Vegtable oil, as necessary

1 dash maple syrup

1 dash sherry vinegar

2 tsp lamb jus

2 handfuls spinach

Wilted butter, as necessary

Salt to taste

3 sprigs tarragon,chopped

Method

Lamb

1.     To prepare the lamb use a sharp knife and remove all the soft fat and sinew from the lamb cannons and the lamb fillet.  Top and tail the leeks and cut them in half lengthways, remove the very hard centre of the leeks and discard but keep the larger outer leaves. Wash these in some cold water and place into a pan of boiling salted water for 10 seconds, then remove and place into a bowl of iced water.  Dry the leeks on a cloth and spread out a sheet of clingfilm. Lay four leaves of the leeks side by side onto the cling film, slightly overlapping each other.

2.     Takethe lamb cannon and lay at the bottom of the leek leaves. Season with a little salt and pepper and place the basil leaves along the length of the cannon. Then place the lamb fillet on top of the cannon and basil. Holding the cling film foil the leeks up around the lamb until it looks like a leek sausage. Tie the ends and place to one side.

Lamb Sweetbreads

1.     Wash the lamb sweetbreads under cold water to remove any blood, then place into a saucepan full of cold water and gently bring up to the boil. Once the water has boiled pour off the water and refill again with cold water and reboil. After the sweetbreads have boiled twice, remove the water again and cover them with the milk, garlic, salt and thyme. Return to the heat and slowly bring the milk up to the boil.

2.     Take the pan off the heat, remove the sweetbreads and place onto a tray to cool.Once cool use your finger to pull off any loose fat and sinew, keeping the sweetbreads a good size.

Vegetables

1.     Prepare all the vegetables by peeling with a peeler and cooking for 2 minutes in boiling salter water then refreshing ice to stop the cooking process. Place onto a plate until required.

To Serve

1.     Place the lamb cannon into a pan of simmering water and cook for 12 minutes. While the lamb is cooking sauté the sweetbreads in a pan with a little vegetable oil until golden brown all over. Add the maple syrup, vinegar and lamb jus. Whirl around the pan with the sweetbreads until they are all well glazed. Remove the lamb cannon from the water and leave to rest for 5 minutes. Drop the summer vegetables into a saucepan of simmering salted water.

2.     Sauté the spinach in a pan with a little butter then add the summer vegetables and season with salt. Arrange the spinach in the centre of the serving dishes and arrange the vegetables attractively around.  Using a very sharp knife trim off both ends of the lamb and then cut the remainder two pieces. Gently remove the cling film and sit the lamb on top of the spinach. Place a lamb sweetbread on top of each lamb cannon. Heat the lamb jus, add the chopped tarragon and spoon around and over the lamb dish.  Serve straight away

Toptip: “It is very important to leave the lamb to rest as the meat will carry on cooking through evenly and the lamb will relax and tenderise.  If you don’t let it relax the lamb will be raw in the middle and tough to chew – this applies to all meat.”