Hogget with leek
Hogget is a young sheep – older than lamb but younger than mutton. In this dish from Etch in Hove, it's marinated in honey, worcestershire sauce and garlic and served with cubes of salty feta
- Serves: 2 persons
- 50ml olive oil, plus 1 tsp
- 50g runny honey
- 50ml worcestershire sauce
- 2hogget rumps or lamb loins, trimmed of any fat and sinew
- 1thyme sprig, leaves only
- 1garlic clove, minced
- 6baby leeks, trimmed
- 50g feta
- 10g toasted pine nuts
Step 1Combine 50ml of oil, honey and worcestershire sauce in a bowl large enough to fit the lamb. Set aside a third of the mixture for dressing the plate at the end. Transfer the meat to the bowl with the dressing along with the thyme leaves and garlic. Turn to coat the meat and marinate for at least 3 hrs, preferably overnight.
Step 2Heat the oven to 180C/160C fan/ gas 4. Put a large non-stick frying pan over a medium-high heat. Drain the meat, blotting with kitchen paper to remove any excess liquid. Put in the pan, gently sealing for 1 min on each side until deeply golden – pay attention as the honey will colour very quickly.
Step 3Transfer to an oven tray and cook for 5-10 mins or until the core temperature reaches 60-65C for medium-rare. Add another few mins if you’d rather medium to reach 65-70C. Remove from the oven, tent with foil and rest for 10 mins.
Step 4Toss the leeks in 1 tsp of the oil in a large bowl and season. Put a griddle pan over a medium heat and, when smoking, griddle the baby leeks for 4-5 mins or until charred.
Step 5To serve, slice the rump into six pieces. Divide the leeks between two plates and top with the rump. Crumble the feta over the top and dress with the reserved marinade and a sprinkle of the pine nuts.