Pan roasted spring lamb rump
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.