with lamb cannelloni, morels, asparagus and olive sauce

Preparation time: 1 hour (plus 12 hours refrigeration) / Cooking time: 30 mins / Serves: 4

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INGREDIENTS:

600g best end of new season lamb
12 stems of new season asparagus
250g fresh morels
A handful of shelled broad beans
25g basil oil
Herb crust

FOR THE CANNELLONI:

100g fresh lasagne sheets
250g lamb shoulder, boned, with sinew and excess fat removed and reserved (ask your butcher to do this)
1/2 garlic clove, peeled and sliced
1 sprig of thyme & 1 bay leaf, broken
5g coarse sea salt
1.5g crushed black peppercorns
1.5g crushed white peppercorns
0.4g ground cinnamon
0.4g Chinese five spice

FOR THE LAMB SAUCE:

250g lamb bones
10ml olive oil
1g each of thyme and rosemary
Pinch of cumin seeds
150ml chicken stock
50ml veal (or beef) stock
30ml water
1tbs tapenade puree

FOR THE HERB AND MUSTARD PESTO:

18g basil leaves
4g thyme leaves
30ml olive oil
30g mustard

METHOD:

FOR THE CANNELLONI:

1. Mix together the salt and spices. Scatter half on a tray and then spread out half the garlic and herbs.
2. Place the lamb on top and sprinkle over the other half of the salt and spices mix.
3. Cover with cling film. Chill for 12 hours. Wash under cold water and dry.
4. Place in a pan with the lamb fat. Bring to the boil, then cook very slowly for 45 mins. Leave to cool.
5. Flake off the cooked meat.
6. Cut the lasagne sheets to size and blanch. Roll the flaked meat in the pasta, oil some cling film, wrap up tightly and seal the ends with string.

FOR THE LAMB SAUCE:

1. Lightly roast the lamb bones.
2. Place them in a pan with the herbs (and chopped stock vegetables if you wish), stocks and water.
3. Bring to the boil then simmer for 30 mins. Pass through a colander, then reduce to consistency.
4. Whisk in a spoonful of tapenade to taste.

FOR THE PESTO:

1. Blend all ingredients to a puree.

TO SERVE:

Recipe by MARK ROSSI
Head Chef at ABode Manchester

The best drink to have with this dish is...
Definitely a red, either Pinot Noir or Rioja.

Three things I always have in my fridge are...
Fruit juice, freshly ground coffee and milk.

The person I'd like to play me in a film about my life is...
Tom Hanks.

Tell us a secret...
I love swimming, and have entered the great North West swim for charity.

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Michael Caines Restaurant at ABode Manchester
Abode Manchester
107 Piccadilly, Manchester M1 2DB
Tel: 0161 247 7744
www.michaelcaines.com