Mon, 16 April 2018
Ingredients
Lamb rump
4 lamb rumps
30g of Rapeseed Oil
1 sprig of rosemary, leaved stripped
2 garlic cloves, crushed
salt to taste
Pea purée
300g of frozen peas
50g mint leaves
200ml of water, boiling
Broad beans and peas
300g of broad beans, shelled
300g of fresh peas
250g of butter
500ml of water
salt to season
Method
Set the oven to 180˚C/gas mark 4. Start on the lamb rump by oil in a pan on a medium to high heat.
Season thoroughly all over and place the rump fat side down in the pan. Continue to turn until all sides are sealed and golden brown. Transfer the pan to the oven and cook for 9-12 minutes
Remove from the oven and add the remaining oil, rosemary and garlic. Coat the lamb in the rosemary and garlic mixture. Set aside to rest
For the pea purée, put all the ingredients into a blender and set it to a low speed. Increase the speed slowly until the maximum has been reached.
Leave to blend for a further minute and pass through a fine chinoise. Finish by seasoning to taste. Place in a small saucepan ready to reheat and serve
Thoroughly wash the wild garlic leaves and trim off any fibrous ends. Melt the butter in a saucepan on a medium heat. Once hot add the wild garlic, salt and cook until the wild garlic begins to wilt
For the broad beans and peas, bring the butter, salt and water to the boil while whisking to emulsify.
Once it begins to boil, add the broad beans and peas for one minute. Remove from the liquid and serve immediately
Prepare the plate by adding the wilted garlic, broad beans, peas and dotted pea purée. Carve the lamb rump and place over the greens.
