Please upgrade your browser

It appears you are using an older browser. This site will function better if you upgrade to the latest version

Lamb rump with burnt leek, pea puree and crushed jersey royal potatoes

vb630128 1V7A4947
vb630128 1V7A4947

Cooking instructions

For the pea purée:

  1. Bring to a boil a pot of salted water with 100g of butter. Add the peas and cook for up to 5 minutes, until tender.
  2. Remove from heat and drain the liquid, but keep it to the side. 
  3. With the help of a stick blender or blender, start blending the peas and add gradually the cooking liquid until you obtain a thick but smooth purée. Check seasoning. Place the puree into a bowl on top of ice cold water. Place in the fridge.

For the lamb:

  1. Cook the jersey royal, mint, salt and water. Bring to a boil and cook until firm and soft.
  2. Blanch the leeks in boiling salted water. Remove, and cool down under cold running water.
  3. Add oil into a hot pan. Place the lamb skin side down into the pan and brown until it is coloured on all sides.
  4. Place onto a roasting tray, place into an oven preheated to 180 degrees Celsius, and cook for 15 minutes. Then, rest for 6 minutes.
  5. Turn the grill on to max heat, and while the lamb rests, grill the leeks cut side up until blackened.
  6. Arrange on a large plate.
Back

Category Filters

Back to Top