Spring Lamb Recipe
with crushed minted peas, carrots, braised onion and potato
by Rob Kennedy, Executive Head Chef.
Your shopping for 4
- 4 170g lamb rumps from your local butcher
- Squeeze of fresh lemon
- 1 clove of garlic
- 2 star anise
- A sprig of thyme
- 1 peeled large potato
- 1 peeled large carrot
- 1 cup of peas
- 150ml vegetable stock
- 1 gherkin
- A pinch of fresh mint
- 2 peeled medium banana shallots cut in half
- 8 small peeled button onions
- Butter and a little oil for cooking
- Seasoning to flavour
Cut your potato and carrots into cubes and colour in a frying pan with thyme over a moderate heat.
Add banana shallots and a knob of butter to caramelise.
Top with vegetable stock and place in pre-heated oven for 20mins at 180°C until soft and tender.
Season the lamb rump with a good pinch of salt, lightly massage oil into the lamb.
Place into a hot frying pan fat side down with thyme and garlic.
Caramelise fat until golden brown over a controlled moderate heat.
Turn lamb and add a generous knob of butter. Baste lamb coating in the butter and excess lamb fat.
Squeeze lemon juice over the lamb to flavour. Baste again to add a great lemon flavour.
Place the lamb rump onto a lined baking tray with the thyme and garlic. Roast in a pre-heated oven at 180°C for 12 minutes.
Remove the Lamb from the oven and rest for a further 10 minutes.
For the crushed peas place half in a pan to boil, then remove and blend with a little butter, add remainder of whole peas with some delicious chopped fresh mint and finely chopped pickled gherkin.
Season to taste and its ready to serve.
Slice you lamb rump into three and serve with a good spoonful of crushed minted peas, add caramelised onion, potato and tender carrots to present a beautiful tasty spring dish.
Marinade your lamb the night before with thyme, garlic and the added recipe aroma of star anise.
Remove your lamb from the fridge and hour before cooking so it is not too cold.
Serve with a delicious gravy and extra mint sauce or jelly.
Have some fun and theatre and carve your lamb rump at the table.
Use Maldon sea salt as the prefect crumbling seasoning.