Recipes by Chef Jean-Marie Zimmermann

Baked Lamb in Pastry with Mushroom Duxelle

Baked Lamb in Pastry with Mushroom Duxelle

Baked lamb in pastry recipe from Jean-Marie ZimmermannServes 4

Main Ingredients
2 x 7-8 boned lamb racks (French trimmed)
1 x sheet readymade puff pastry


  • Trim off any excess fat and sinew from the lamb, cut the lamb in half and remove the middle bones, carefully following the contour of the bones. Season all over with salt and pepper. Using a pallet knife place the chicken mousse on top of the lamb 1/2 inch thick, do not cover the sides of the meat or the base.
  • Cut a piece of puff pastry twice the size of the lamb, place around the meat and trim off any excess, do not seal the edges of the pastry. Brush with egg and place in the fridge for 15 mins to rest, repeat the process again and cook in the oven 190°C for 15 mins for medium or 20 mins for well done, allow the lamb to rest for 15 mins.

Chicken Mousse Ingredients

100g Diced chicken
1 Egg white
100ml Whipping cream
2g Salt
1g Ground white pepper


  • Place the chicken in a blender, add salt, pepper and egg white, blend slowly. Add the cream while the machine is running. Pass the mousse through a fine sieve, add half of the cooked mushroom duxelle to the mousse and place into the fridge to rest before using.

Mushroom Duxelle Ingredients
100g Button mushrooms finely chopped
50g Oyster mushrooms finely chopped
50g Shallots finely chopped
10g Flat parsley chopped
50ml White wine
25g Unsalted butter
2g Salt
1g pepper


  • Sweat the shallots in the butter, add the mushrooms and cook until all the water from the mushrooms has evaporated. Add the white wine and reduce until the pan is dry, then season and add parsley. Remove from the pan and place onto a tray place in the fridge to cool down.

Garnish Ingredients
60g diced Maris piper potato
60g Cooked large leaf spinach
10g Oyster mushrooms
4 Cloves garlic
25g Unsalted butter

  • Blanch and refresh the garlic 4 times before pan frying in butter until golden brown. Add the diced potatoes to the pan, then the mushrooms; remove from the heat. Gently warm the spinach in butter and water, season and remove.

Serving Suggestions 

  • Place all the vegetables and spinach in the centre of the plate.  Cut the lamb in half and place on top and serve immediately.

Monkfish and scallops with bacon and pea ravioli

Monkfish and scallops with bacon and pea ravioli

Monkfish and scallops recipe from Jean-Marie ZimmermannServes 4


For the sauce
120g Butter unsalted
2 Garlic bulbs
Whole bay leaves
80ml White wine
100ml Fish stock
70ml Cream
Onion Shallot

For the pasta
6 Eggs (4 whole, 2 yolks)
White Truffle oil
Table salt
250g Flour

For the garnish
80g Pea Petit-Pois
100g Broad beans
For the fish
160g Scallops
720g Monkfish tail – skinless Filleted and skinned
Smoked pancetta x 12 slices

For pea purée
Petit Pois
100ml Cream


For the sauce

Sweat the shallots in butter, add a pinch of salt, the thyme, bay leaf and sweat for a further 2 mins, add the wine and reduce by 2/3, now add the fish stock and reduce by 1/4, add the cream and bring to the boil and simmer for 3 mins, pass through a fine sieve and finish with 50g of diced hard butter, cover the pan until required.

For the pasta dough

Add the 2 yolks to the 4 whole eggs, add the truffle oil and the water to the mix. Sieve the flour and place into a blender, add a pinch of salt, gradually add the egg mix until it is a fine sandy texture, remove from the bowl and knead together on a floured surface until the dough comes together. When ready, cover with Cling Film and rest in the fridge for 30 mins.

For the monkfish

Remove all skin, gently pat dry, add a little white pepper, wrap the fish in 3 slices of pancetta, and roll again, tightly in Cling Film, into a sausage shape, tying at each end. Poach in water for 6 mins, take out and gently remove the Cling Film. Rinse the scallops, pat dry, cook the fish in a warm pan with a touch of oil. Add a knob of butter to baste, remove from the pan and keep covered.

Ingredients for the ravioli mix
150g Cooked spinach (250g raw)
50ml Cream
50g Grated parmesan
5g Garlic purée
Pinch grated nutmeg
Salt & pepper


For the ravioli
Roll out the pasta dough to number 2 on the machine and cut into 10×8 squares. Place a teaspoonful of mix into the centre of the dough brush around the edges gently with a little water.

Take a piece of pasta dough and place over the mix using your thumbs, making sure their are no air pockets. Seal the ravioli with 8cm cutter and remove the excess pasta.

Blanch in boiling salted water for 30 secs and refresh in ice water until cold, remove from the water and place onto a Cling Film tray. Place in the fridge until required,  reheat by placing in boiling water and cook for 4 mins.

For the pea purée
Warm the peas and cream separately in 2 pans. Add to a blender until smooth and creamy, add seasoning and 50g of diced butter, remove from the blender and pass through a fine sieve.

For the Garnish
Gently warm the peas and broad beans in a little butter and water, add the spinach and season, remove and drain on kitchen paper.

To Assemble
Place the pea purée onto the plate with a dessert spoon in a swiping motion. Next add the spinach followed by the ravioli. Cut the fish into 3 equal sizes, arrange the scallops and spoon over the peas and broad beans, pour sauce on the fish.