Wed, 3 April 2019
· 2 Lamb rumps – trim excess fat
· 12 morel mushrooms
· 8 asparagus spears
· 12 leaves of wild garlic
· 50ml balsamic vinegar
· 35ml white wine vinegar
· 35ml olive oil
· 1 shallot peeled and finely diced
· 35ml port wine
· 35ml chicken stock
· 4 cloves garlic – crushed
· 1 small bunch of thyme
1. Heat a frying pan, add a little vegetable oil, season lamb rumps with sea salt & black pepper. Brown on both sides, add the garlic and thyme, add a little butter.
Remove from pan and place on a roasting tray, spoon over juices, garlic and thyme. Cook in oven at 180 degrees Celsius for 7mins. Remove and leave to rest for 10 mins. Carve each rump into 4 slices.
2. peel skin from the bottom of the asparagus spears. Place in boiling water for 3-4 mins until tender. Remove and toss in a little butter. Season with Sea Salt and black pepper.
3. Heat a small sauce pan, add a little butter and slightly cook the shallots, add morels and cook for 2 mins, add balsamic and stock, simmer for a few minutes, add port wine and lightly simmer. Season.
4. Mix the olive oil and white wine vinegar, season and toss the wild garlic.
Spoon the morels onto a plate, then the asparagus, the sliced lamb and the wild garlic.
