Pan roasted spring lamb rump

Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:

2 rumps of lamb approx. 250g each
200g clarified butter
1 sprig of fresh lemon thyme
16 small fresh morel mushrooms (washed gently 10 minutes before cooking)
50ml cognac
50g butter
12 Jersey Royal potatoes, boiled and peeled
12 baby carrots, peeled
1 yellow and 1 green pepper, sliced
1 tablespoon of granulated sugar
2 teaspoons of cider vinegar
Salt to taste

Ingredients for the yoghurt:
150g Greek style yoghurt
200g fresh rhubarb, peeled and diced
1 clove of garlic, chopped
50ml gin
1 teaspoon of lemon juice
Salt and ground white pepper to taste


Featured in:
May 2015

METHOD
The day before: place the rhubarb, garlic, lemon juice and gin in a pan and cook on low for 8–10 minutes, add a little water if necessary. Pass the cooked rhubarb in a blender and blend for 20 seconds, pass through a fine sieve and refrigerate for 2 hours. Mix the puree with the yoghurt and season with salt and pepper, refrigerate overnight.

Heat a deep base pan on medium; add the clarified butter and gently pan roast the lamb rump seasoned with salt and pepper for 2-3 minutes each side. Pass them in a baking tray and bake at 180C for 4 minutes.

In the same pan from the lamb, add the thyme and the vegetables and cook on medium heat for 2 minutes. Add the sugar, vinegar and a little water and cook for a further 3–4 minutes. Season and set aside.

In a separate pan add 50g butter and melt, add the potatoes and cook for 2–3 minutes. Add the mushrooms and wet with the cognac, flame and season with salt and pepper. Cook for 1 minute and serve.



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