Head Chef Gerrard Madden Entrée

Salt Marsh Lamb Cannon with Nettle Minted Mashed Potato, Confit Purple & White Yukon Carrots with Henderson’s Bone Marrow Pan Gravy


8 pieces of 140 gram lamb cannon
2 kg red rooster potatoes
1 fresh mint
10 grams nettle powder
24 purple carrots
16 white carrots
2 liters of virgin olive oil
1 fresh rosemary
500 grams of bone marrow
Lamb stock
Celery, carrot, onion, garlic, thyme, lamb bones and red wine for lamb pan gravy (which should be made in advance)


  1. Freeze bone marrow and grate. This is added at the end to the gravy when boiling hot. 
  2. The lamb is to be trimmed and sealed in a hot pan then placed in a sous vide bag with a little olive oil and a sprig of thyme. This will be held in a water bath at 125 degrees until it is needed at service time.
  3. The carrots are peeled and placed in a pan that has olive oil, garlic, rosemary and thyme ticking over for 6 minutes then drained and chilled to be sautéed at service.
  4. Peel potatoes and mash. Keep freshly chopped mint separate, as this will be added to the mash prior to service. At service, the mint is added to the mash and quenelle just off center of the plate.
  5. The lamb should be pan fried in clarified butter and sliced into three sections and placed alongside the mash.
  6. Three purple carrots and two white carrots (sautéed) rest beside the mashed potato.
  7. Before spooning on the gravy, add a large dessert spoon of Henderson’s Relish to your pan and stir in.
  8. Lightly spoon gravy over lamb and dust the mashed potato with nettle powder.