RUMP OF LAMB

The Clink Charity

The Clink Charity

Standard Supplier 21st May 2014

RUMP OF LAMB

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 Lamb recipe below as tried and tested by our professional chefs. By The Clink Restaurant

Ingredients

  • 1 6oz lamb rump
  • For the rosti:
  • 1 potato
  • ½ onion
  • 1 clove garlic
  • Salt and pepper
  • For the creamed cabbage
  • 50g savoy cabbage chiffonade
  • 10 ml double cream
  • Salt and pepper
  • For the thyme carrot:
  • ½ carrot
  • 1 sprig of thyme
  • Knob of butter
  • Salt and pepper

Method

For the lamb rump:
Trim lamb removing all sinews, score fat and season, pan fry and oven roast for 6 mins at 180 c, remove and rest for a good couple of minutes.
For the rosti:
Peel and grate the potato and onion and finely chop the garlic, squeeze out all the starch with a clean cloth, line gastro try with grease proof paper, place mix evenly into the tray, cook at 180 c for 40 mins or until golden brown.
For the carrot:
Peel carrot, place into a vac pack bag with thyme, salt and pepper and a knob of butter, steam for 14 mins.
Warm up jus and add a spoon of redcurrant jelly and serve.

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