Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree

Westlands .

Westlands

Premium Supplier 31st August 2017

Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree recipe below as tried and tested by our professional chefs. This recipe comes from Luke Tipping, chef director, Simpsons Restaurant in Birmingham which has a star in the Michelin Guide UK. In association with Westlands

Ingredients

  • Lamb rumps:
  • 1x 200g lamb rump
  • 100g salt
  • 1L water
  • Lamb sweetbreads:
  • 100g lamb heart sweetbreads
  • Baby leeks:
  • 3 baby leeks
  • 10g extra virgin rapeseed oil
  • 4g coriander seeds
  • 4g fennel seeds
  • Black garlic puree:
  • 200g black garlic
  • 200g veal stock
  • Mash:
  • 1kg ratte potatoes
  • 150g unsalted butter
  • 50ml double cream
  • 25g whole milk
  • 100g sea salt
  • Cabbage:
  • 1 hispi cabbage
  • Maldon sea salt (3% of the cabbage weight)
  • Lamb sauce:
  • 1kg lamb breast
  • 100ml olive oil
  • 200g shallots, diced
  • 80g carrot mirepoix
  • 80g celery mirepoix
  • 1 head of garlic cloves
  • 2 bay leaves
  • Sprigs of fresh thyme and rosemary to taste
  • 500ml Madeira
  • 500ml dry white wine
  • 1 litre basic chicken stock
  • 1 litre brown chicken stock

Method

Prepare a 10% (100g of salt to one litre of water) solution and brine the lamb for an hour. Sear them in a hot pan and then vac-pack them individually. Poach in a water bath for 90 minutes at 58ºc and then chill rapidly. Reserve until service.
For service, roast skin side down and heat through the oven until the core temperature has reached 58C (about 3-4minutes). Remove from oven and blowtorch the outside until evenly caramelised.
Lamb sweetbreads:
Soak the sweetbreads in water for 12 hours. Blanch the sweetbreads for 2 minutes in boiling salted water. Refresh. Peel the outer membrane off the sweetbreads. Trim to about 20g portions. Pane with flour, egg wash and breadcrumbs. Deep fry in a preheated fryer at 180°C until golden brown.
Baby leeks:
Trim the roots and pack the leeks into the vac-pack bag. Prepare a bouquet garni of 4g each of coriander and fennel seeds. Add it to the bag along with the extra virgin rapeseed oil and seal. Steam for 10 to 12 minutes at 100°C.
Black garlic puree:
Put the black garlic cloves in a pan with just enough veal stock to cover. Bring to the boil and blitz. Keep in a squeezy bottle for service.
Mash:
Place the sea salt into a tray evenly and place the potatoes on and roast in a pre heated oven at 180C for 30 minutes.
Once cooked, cut the potatoes in half and pass through a drum sieve; keep warm
In a pan place the cream, milk and butter; bring to the boil.
Add the cream mixture in stages until the consistency of lightly whipped cream
season and reserve for service.
Cabbage:
Cut the cabbages in half. Weigh the cabbages and add 3% salt by weight. Seal the bags on maximum pressure and leave for two weeks. Sear them cut-surface down in a hot pan until lightly coloured. Reserve for service.
Lamb sauce:
Dice the lamb breast into small pieces. Put the pieces in a roasting tin and brown for 30 to 40 minutes at 220ºc. The lamb will render a lot of fat, which should be drained off.
Heat the oil in the bottom of a pressure cooker. Add the vegetables and fry them over a hot heat until they colour. Add the herbs and deglaze the pan with the wine and Madeira.
Add the meat and stocks. Seal the pressure cooker and cook for 40 minutes.
Release the pressure and let the sediment settle. Pass the liquor into a clean pan and reduce to consistency.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.