22nd May 2020
Kentish spring rump of lamb, potato dauphinoise, pea puree, asparagus tips and rosemary red wine reduction
An incredibly indulgent dish, the perfect recipe to impress friends and family.
180-200g of lamb rump scored and marinated in thyme and cumin (you could score the lamb and season with salt and pepper if thyme and cumin are not available)
2 large potatoes
300ml double cream
1 garlic clove crushed (dried garlic will suffice if fresh is not available)
50g of butter
Few leaves of thyme
Salt and pepper
The pea puree
100g blanched petit pois (tinned or frozen peas could be used as a more accessible alternative)
25g of butter
Few leaves of mint (optional)
Salt and pepper
4 asparagus tips, cleaned and blanched
Few cooked petit pois
Few cooked and peeled broad beans (you could substitute for diced green beans)
300ml red wine
2 rosemary stalks
100ml lamb stock
20g butter to finish
In a hot pan sear, the marinated lamb for 3 minutes on each side and place in oven at 180c for 12 minutes, remove from the oven and leave to rest for at least 5 minutes.
Bring to the boil the cream, the crushed garlic and thyme.
Peel the potatoes and slice to 3mm thick. Season the sliced potatoes, then butter a small oven dish generously and lay the potatoes overlapping.
Pour the cream sauce over the potato, cover with foil and place in the oven at 180c for 30 minutes. Then remove the foil and leave to cook for a further 7 minutes or until golden brown, cool and cut with round cutter.
Blanch the peas in boiling water with mint leaves for 3 minutes, then drain and blend with salt and pepper, mint leaves and butter, using a blender or hand blender. You could mash by hand them but wouldn't get the smooth result.
Cut the asparagus stalks in half and peel the bottom side. Blanch in salted boiling water for 5 minutes, then cool in ice water.
Bring to the boil the red wine and reduce it by half. Add the rosemary and lamb jus and reduce by half. Remove the rosemary stalks and whip in the butter, then season with salt.
Heat up all ingredients (if not kept warm). On a large plate place two quenelles of pea puree on each side topped with one asparagus.
Place the round potato dauphinoise in the middle of the two pea quenelles.
Slice the lamb into three slices, drain any blood, and place on the top of the potato. Then top it with the two remaining asparagus tips.
Drizzle some of the sauce around the plate and serve the rest on the side.
Always rest your meat - the longer it rests the softer the meat becomes.
After you blanch the green vegetables, once cooked, put them straight away in ice bath. This keeps the vegetables greener.
Before you portion the potato dauphinoise, always press it with a heavy object so that it resembles a cake.