Fri, 6 May 2022
Martin O'Donnell's Roast Connemara lamb rump with crispy roasted duck fat potatoes, spring peas, wild garlic and Mojo Verde sauce
Notes: serves 2
Base Ingredients
600g fresh lamb rump
200g fresh pea
A handful of wild picked garlic
Stick of cuinneog butter
For the sauce:
100g parsley
100g coriander
100g fennel
2 cloves of garlic
A handful of spinach
A handful of rocket
Tsp of anchovy
Zest lemon and the juice
100g of micro herbs or baby leaf salad
300ml of rapeseed or sunflower oil
500g mares piper potatoes, par boiled
3 tbsp. duck fat / goose fat or beef fat dripping
Recipe:
Boil the peeled potatoes and steam in the pot once strained to dry them out.
Coat in duck fat and roast at 180 c for 35 – 45 minutes until crispy and golden. Season with salt and pepper.
Pan roast the lamb rumps with a little oil fat side down in a hot pan until golden.
Add a sprig of rosemary and thyme, and a little clove of garlic lightly crushed.
Pop into the oven and roast at 180C for 20 minutes.
After 20 minutes, remove from the oven, turn over and add a knob of butter.
Place back into the oven for 10 minutes more.
With a spoon, gently lather the butter and herbs over the meat for 1 minute, then pour everything from the pan out onto a warm place. Allow it to rest for 15 minutes.
In a clean pan, add a spoon of butter, then add the peas and wild garlic, warming them through.
Place the roughly chopped herbs, garlic, spinach, anchovy and lemon into a blender. Blend on high speed, then slowly drizzle in the oil. Continue blending until smooth, then season with a pinch of salt and pepper..
To plate carve the lamb rump and lay the peas on the plate and the lamb on top. Drizzle with the mojo Verde sauce and some lovely micro herbs or baby leaf salad and arrange the potatoes on the side.
