Chef Shannon Whitmore Lamb scrumpets with pea puree and beets

Method

For the Lamb: Mix the carrot, onion, celery and wine. Add the lamb neck and marinate overnight. Next day, drain the marinade, setting it aside for later use. Seal the lamb in a hot pan. Add the retained marinade (the Mirepoix and the remaining wine) to the pan and add the lamb stock to cover. Braise for several hours until the meat comes away from the bone. Retain the reduced braisage for later use.

In another pan, sauté the onions with the butter, sprigs of thyme and salt. Cover with a lid until starting to catch. Finish off until caramelised, then add the fresh mint. Shred the lamb with a fork and add to the onion and mint mix.

Next add the reduced braisage to the lamb mix to bind. Season well and roll into balls and refrigerate. Once chilled, remove the balls from the fridge and run through the thick béchamel. Refrigerate to set. Once set, crumb in Japanese breadcrumbs and fry until golden.

For the Pea Puree: Sauté off the shallot in half the butter then add ¾ cup water. Bring to the boil until the shallot is cooked then add the peas and cook until tender. Drain and puree with a little of the water and the rest of the butter for a nice shine. Season to taste.

To Serve: Make a spoon lick of pea puree, and place a lamb morsel on top. Serve with fresh peas in butter and garnish with some roasted beetroot.