Lamb and Wild Garlic Croquettes with Shallot Puree and Red Wine Jus

Lamb and Wild Garlic Croquettes with Shallot Puree and Red Wine Jus
  • Serves8
  • Preparation Time
  • Cooking Time

Crunchy croquettes with a soft, tasty, Lamb and seasonal Wild Garlic filling. Accompanied by a sweet shallot puree and tart red wine jus the perfect bitesize appetiser for any dinner party.


For the croquettes

  • 1x Lamb Neck Fillet
  • 1 tbsp Olive Oil
  • 1 x bottle of Red Wine
  • 2 x large baking potatoes, peeled and diced
  • 50g Butter
  • 100g Wild Garlic Leaves washed and finely chopped
  • 1x Egg yolk
  • Salt and freshly ground Black Pepper
  • 100g Plain Flour
  • 2 x Eggs, beaten
  • 75g White Breadcrumbs
  • Vegetable Oil, for deep frying

For the Shallot Puree

  • 55g Butter
  • 1 tbsp Olive Oil
  • 340g Shallots Peeled and finely chopped
  • 300ml Lamb Stock
  • 1 x Small potato, peeled and diced
  • Salt and freshly ground Black Pepper
  • 1-2 tbsp double cream

For the Jus

  • 500ml good quality Lamb stock
  • 250ml Red Wine from the Croquettes (above)
  • 250ml Madeira
  • 1 tsp Black Treacle
  • Salt and freshly ground Black Pepper
  • 25g cold butter, cubed


  1. For the Croquettes – Brown the Lamb neck in a pan with the oil, and then pour over the Red Wine and bring to the boil.
  2. Transfer to a Siemens Combi Steam at 140c and cook for 6 Hours (can be done the day before)
  3. Once cooked remove the Lamb from the Red Wine and set aside to shred when cool, keep the wine for the Jus
  4. Steam the potato pieces for 15-20 minutes at 100c, then mash with butter
  5. Combine the shredded lamb neck, mashed potato, wild garlic, egg yolk and seasoning and mix thoroughly
  6. Mix into balls to a size a little bigger than a golf ball and roll first in the flour, then the beaten egg and finally into the breadcrumbs
  7. Deep fry the croquettes in hot oil for 2-3 minutes before removing and placing onto kitchen towel to drain.
  1. For the Jus – Reduce the Lamb stock by about a half and pour in 250ml of the red wine from the lamb neck, and the Madeira.
  2. Continue to reduce by a further half, then add the treacle and season well to taste.
  3. When you are ready to serve whisk in the cold butter cubes
  1. For the Shallot Puree – Melt the butter and olive oil in a large saucepan, then gently fry the chopped shallot for about 20-30 minutes or until golden brown and sweet.
  2. Add the lamb stock and the chopped potato, continue to cook for a further 10-15 minutes
  3. Transfer the shallot and potato mixture to a Thermomix or food processor. Season well and pulse to a smooth puree, adding a touch of double cream
Spillers of Chard Limited, the UK's premier kitchen destination

Article by: Spillers of Chard
Published: 20 March 2015

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