Gareth Bartram

Gareth Bartram

6th December 2018


Lamb rump with goats curd puree, braised gem and mint dust.


  • Lamb Rump Rub
  • 1 tbsp coriander seeds
  • 1 tbsp yellow mustard seeds
  • 1 tbsp cumin
  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 2 tbsp sea salt
  • 1 tsp cayenne
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1 tbsp black pepper
  • 1 tbsp cardamon pods
  • 1 tbsp fennel seeds
  • Goats Curn Puree
  • 75g goats curd
  • 75g yoghurt
  • 30g milk
  • 30g kelp powder
  • 15g bonito sauce
  • lemon juice to taste
  • Lamb Belly
  • 2 lamb belly
  • 1 tbsp smoked paprika
  • 1 tbsp curry powder
  • 1 tbsp herb salt
  • Mint Dust
  • 50g sea lettuce
  • 100g mint leaves
  • 5g malt vinegar powder
  • Braised Gem
  • 1/4 each little gem
  • 1lt dahsi emulsion
  • 50ml ponzu
  • 1tbsp sesame seeds
  • 50ml sesame oil
  • 50g lamb fat
  • 50ml dashi vinegar
  • 1tbsp chopped chives
  • Crumb
  • 100g flour
  • 50g butter
  • 25g grated parmesan
  • salt
  • mint dust


Lamb Rump Rub
Toast all the seeds and pods together.
Mix with everything else.
Once cold, blitz in the vita mix until fine.
Goats Curd Puree
Whisk all ingredients together and place into a squeezy bottle for service.
Lamb Belly
Seperate the bellies and lay them skin side down.
Season the flesh with the salt and spices.
Place them on top of one another skin side up, making sure to evenly distribute the meat.
Place in a vac bag and vac on full.
Cook overnight at 85℃ and steam.
Once cooked press inbetween 2 trays with weights until cold.
Once chilled portion into desired size.
Mint Dust
Rinse the salt from the sea lettuce and place onto a dehydrator tray and dry overnight.
Put the mint leaves onto another dehydrator tray and dry overnight.
Blitz the dried sea lettuce and mint to a dust with the vinegar powder.
Place in vac bag until needed.
Braised Gem
Half the chicory and colour cut side down.
Turn the gem over and add the dashi vinegar.
Boil the emulsion and add the rest of the ingredients.
Cover with cartouche and leave in a warm place. This can be done before every service.
Rub the flour, salt and butter together until it resembles bread crumbs.
Bake in oven at 160℃ until crisp and resembles crumble mix.
Leave to cool and add the parmesan and mint.
To Plate
Seal the lamb rump in a pan until spices are nicely coloured.
Cook in an oven at 120℃ til 52℃.
Leave to rest.
Reheat the belly, sear on one side and place into the warm emulsion with seared gem.
Place a nice amount of goats curd in the middle of the plate, dust with mint powder, place a slice of rump underneath the goats curd.
Put the gem to the left and the belly to the right.

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