Irish Lamb Rump with Wild Garlic, Pea Puree, Broad Beans

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.