Lamb Rump, Wild Garlic Butter, Boulangere Potatoes & Minted Pea Puree Recipe



Lamb Rump, Wild Garlic Butter, Boulangere Potatoes & Minted Pea Puree
(Serves 4)

A seasonal, restaurant dish, that would impress any dinner party guests...

Ingredients:    4 Lamb Rumps
                           125ml White Wine
                           500ml Lamb Stock
                           400g Fresh or Frozen Peas
                           1 Shallot (Peeled & Finely Diced)
                           1 Clove of Garlic (Peeled & Finely Chopped)
                           100g Salted Butter (Softened)
                           100ml Double Cream
                           8 Sprigs of Thyme (Leaves Only)
                           A Small Handful of Fresh Mint (Finely Chopped)
                           1 Onion (Peeled & Finely Sliced)
                           700g Potatoes (Peeled & Sliced 2mm Thick)
                           A Small Handful of Wild Garlic (Finely Chopped)

Method:

1. Preheat the oven to 200 degrees Celsius.

2. To make the boulangere potatoes, soften the onions and thyme on a low to medium heat for 15 minutes until the onions are softened.

3. In a baking dish layer the potatoes, seasoning each layer alternating with some of the softened onions until the dish is nearly full. Pour over 250ml of the lamb stock and bake in the oven for 1 hour until the potatoes are tender and cooked through.

4. Meanwhile, for the pea puree melt 25g of the butter in a small pan on a high heat, frying the shallot and garlic for 5 minutes until they start to soften. Add half the peas, cooking for a further 1 minute before adding the cream. Once the peas are cooked, transfer the contents to a blender with the chopped mint and blitz until smooth. Pass through a fine sieve or shinois to get a better consistency before seasoning to taste.

5. For the wild garlic butter, mash the wild garlic into the remaining softened butter
before rolling butter up into a small sausage in the clingfilm and place in the fridge to firm up.

6. To cook the lamb rumps, put a large frying pan on a high heat, with a tablespoon of vegetable oil. Season the rumps and once the pan is starting to smoke, add the rumps. Brown evenly on all sides, before transferring to the oven for 10-12 minutes (medium) depending on the size of the rumps. Allow to rest for 2 minutes before slicing.

7. To make the sauce to accompany the lamb, de-glaze the pan of which you fried the lamb in with white wine, scraping the bottom of the pan to get the residual lamb essence into the sauce. Once the wine has reduce by two thirds, add the lamb stock and reduce until thickened.

8. In another pan, half fill with water and bring up to the boil. Blanch the peas for 2-3 minutes dependant on if fresh or frozen.

8. To serve, warm the minted pea puree through before swiping on the plate. Portion the boulangere potatoes into 4, placing delicately next to the swipe. Slice a portion of butter on top of the rump of lamb and serve the sauce on the side. Garnish with the cooked peas and wild garlic flowers if available.