Roasted lamb rump with salsify and wild mushrooms

• Meat

  • 4 Lamb rumps

• Produce

  • 4 Batons of salsify, peeled and cut into 3
  • 400 g Jerusalem artichoke
  • 1 tsp Marjoram
  • 1 tsp Mint
  • 400 g Mushrooms, wild
  • 1 tsp Parsley

• Canned Goods

  • 1 Chicken stock

• Condiments

  • 1 Lemon, juice only

• Baking & Spices

  • 1 Pepper
  • 4 Salt

• Oils & Vinegars

  • 1 Olive oil
  • 2 Vegetable oil

• Dairy

  • 2 knob Butter
  • 40 g Butter
  • 1 Butter
  • 40 ml Double cream

• Beer, Wine & Liquor

  • 1 Madeira

• Other

  • 400g of sweetbreads

Found on greatbritishchefs.com

Description

Ingredients

• 4 lamb rumps, 180g each
• 1 knob of butter
• salt
• 400g of Jerusalem artichoke, peeled and roughly diced
• 1 lemon, juice only
• 40g of butter
• 40ml of double cream
• salt
• pepper
• 4 batons of salsify, peeled and cut into 3
• Madeira
• chicken stock, or vegetable stock
• vegetable oil
• 400g of sweetbreads
• butter
• salt
• vegetable oil
• 400g of wild mushrooms
• olive oil
• 1 knob of butter
• 1 tsp parsley, chopped
• 1 tsp mint, chopped
• 1 tsp marjoram, chopped
• salt

Directions

• Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook
• To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain
• Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm
• Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan
• Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required
• Preheat the oven to 220˚C/gas mark 8
• To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter
• Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer
• Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
• Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram
• To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place
• To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil