You know something that you wouldn’t think goes well together but does? That strange marriage of left and right that you view with trepidation until you try it. That moment when opposites attract and you find yourself enjoying chocolate covered pretzels, leather and lace, breakfast for dinner, department stores and meat counters.
Ok, if you think that the last one was a misnomer, well then you my friend need to go to Selfridges.
A few weeks ago I was fortunate enough to be invited to the opening of the Campbell Brother’s meat counter. A company with over 100 years of combined butcher experience, they usually supply to high-end restaurants but have now opened a counter in Selfridges Food Hall. Campbell Brothers aims to offer customers the chance to cook high-end meats at home and offer a variety from around the world: Wagu beef, Halal lamb, pork and bacon from The Royal Windsor Farms and their specialty: Buccleuch Scotch Beef.
Oliver Bird, the executive chef of local restaurant Goodman, was on hand demonstrating and cooking (you can also watch his video on how to make the perfect steak) and I was treated to pork belly, lamb and one of the most incredible steaks I’ve ever eaten. Buttery, garlicy, rosemary-y and my ideal not-too-chewy texture.
I went home that evening with a very generous variety of meats to make a recipe of my own. British low-light season held me back a few times; but one Sunday morning I managed to make, what I like to think, is a very attractive rack of roast lamb.
Succulent from coconut oil, fragrant with nigella and cumin seeds, salty from soy sauce and crisp-skinned from the oven, this was a meal worth bemoaning the sunlight for.
- 2 tsp melted coconut oil
- 2 tsp soy sauce
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- Marinate the lamb with the oil, soy sauce, cumin and nigella seeds. Allow to come to room temperature. It should take around two hours (very, very important to not only let your meat marinade but to come to room temperature to allow for evening cooking and texture)
- Pre-heat the oven to 225C or 450F
- Time to score the meat! With a sharp knife, cut lines along the fat side of the lamb about 2.5cm or 1 inch apart. Sprinkle with pepper (its salty enough from the soy sauce) and wrap the bones in foil so they dont burn (see image above)
- Place the lamb in a foil-lined pan and roast for 10 minutes before lowering the temperature to 150C or 300F for a further 15 minutes.
- Remove from the oven, wrap in the foil and allow to rest for 15 minutes before serving.
Make sure to come along on my culinary adventures by following my Instagram Account. See something you’d like me to cook or write about? Tag me! I can’t wait for you to join in on the #DoTheDaniel adventures in London with me.
Photos: Brittany Levett
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