- 1 Litre lamb stock
- 500g lamb mince
- 100g mint sauce
- 100g stinging nettles
- 1 stick of celery
- 1 carrot
- 3 gelatine leaves
- Fennel tops
- 1 onion
- 1 leek
- Neatly chop the carrot, celery, leek white (keep the green), and onion into brunoise. Sweat the vegetables off and remove from the pan, brown the lamb mince in small batches and return it back to the pan with the vegetables. Cover with stock, and cook until almost dry and syrupy.
- In a pan of boiling, salted water blanch the leek tops for 45 seconds then refresh in iced water and dry them off.
- Line a clean bench with clingfilm, at the bottom of the clingfilm put a leek sheet then a tablespoon of mince filling, roll around the leek, tightly wrap it in the cling film, and then set in the fridge until service.
- For the mint and nettle jelly, blend the nettle leaves with the mint sauce until they are chopped to the same size. Put this in a pan and bring to a simmer. Bloom (the process of softening it ready for use) the gelatine in cold water for 20 minutes. Cook for two minutes stirring continuously. Set in a plastic container lined with cling film in the fridge for two hours.
- To serve, remove the lamb carefully from the clingfilm, put under a medium grill until hot. Cut the jelly into even squares and serve with the salad as shown.