Method 1. Preheat oven to 200°C / Gas mark 6.
2. Place lamb bones and trimmings in to the oven, and roast for 15 mins or until browned.
3. Heat the vegetable oil in a saucepan, add celery, carrots, white onions (all diced) and rosemary. Cook until caramelised.
4. Add the browned boned to the saucepan, then add red wine and stir to deglaze the pan.
5. While the pan is deglazing put the garlic bulbs (cut in half) in to the oven for 10 mins at 200°c.
6. Add the veal stock, bay leaves and peppercorns to the saucepan.
7. Bring to the boil for 3 mins, add the roasted garlic and simmer for 30 - 40 mins.
8. Cook the potatoes in boiling salted water for 20 mins or until tender.
9. Bring a pan of lightly salted water to the boil, add the mixture of beans, peas and baby onions. Cook for 1 minute then refresh in cold water. Keep the cooking water.
10. Meanwhile, strain the jus in to a fresh saucepan, correct the seasoning and continue to simmer.
11. Season the lamb rumps with sea salt, cracked black pepper and olive oil, place in to a hot pan and cook until medium rare (12-14 mins).
12. Now place the blanched onions in to a saucepan and add cream, white wine, the blanching water (step 9), thyme and lemon juice, and reduce.
13. Take the lamb rumps out of the pan and rest them for 10 mins.
14. While the lamb is resting drain the potatoes, add the cream and butter, season and mash.
15. Add the beans and peas to the reduced fricasse sauce and cook for 2 mins.
16. Carve the lamb in to 8 slices per rump.
17. Serve the mash in the centre of the plate, arrange the lamb rump on top. Spoon the fricasse around the outside, and to finish, coat the lamb in garlic jus. | | Ingredients 2 Lamb Rumps The Mash 900g Maris Piper potatoes, peeled and quartered
400g butter
300ml double cream The Fricasse 400g mixture of broad beans and peas (sugarsnap, mange tout, garden)
20 baby onions
4 sprigs of thyme
8 tbsp white wine
400ml double cream
Lemon juice to taste The Garlic Jus ½ kg lamb bones
3 celery sticks
6 tbsp vegetable oil
3 garlic bulbs
2 white onions
½ bottle red wine
2 sprigs rosemary
1.6 litres veal stock
2 carrots
10 peppercorns
1 leek
4 fresh bay leaves |
