The Perfect Dish for a Spring Day

11 Apr 2017

With Easter on its way I just can’t get enough of Lamb to bring in the spring season!

This week I’ve made another one of my favourite dishes to celebrate my new position as UK Ambassador for the Quality Standard Mark Scheme; Roast Rump of Lamb topped with a Cranberry Crust, served with Sauté Potatoes, Savoy Cabbage, Green Beans and Glazed Chestnuts. The Cranberry Crust makes the dish burst with colour, making it a fabulous meal to eat on a sunny day.

Ingredients for 4 Covers

  • 4 x 8ox Lamb Rumps
  • 4 x small Carrots
  • 4 x Trumpette Mushrooms
  • 1 x small Savoy Cabbage
  • 100g x Celeriac
  • 20 x New Potatoes
  • 1 x Clove of Garlic
  • Fresh Rosemary, & Tarragon
  • 100g x Fresh Bread Crumbs
  • 50g x Cranberries
  • 12 x Chestnuts
  • 100g x Sugar
  • 120g x Blanch Green Beans
  • 1 x Tomato
  • 50g x Butter
  • 150ml x Red Wine Jus
  • Salt & Pepper
  • Olive Oil

Method

Lamb Rump

  1. Season and seal the Lamb Rump on both side in a hot pan
  2. Add some Fresh Rosemary and cook in the oven 180oc for 7 minutes, topped with the Cranberry Crust and place back into the oven for another 7 minutes

Sauce

  1. ¼ the Tomato and remove the seeds, dice the remaining
  2. Chop a small amount of Fresh Tarragon
  3. Bring the Red Wine Jus to the boil and add the diced Tomato and Chopped Tarragon

Vegetables

  1. Thinly slice the Savoy Cabbage, Juilenne the Celeriac
  2. Blanch both in salted Water for 3 minutes, drain and toss in Butter
  3. Cook the New Potatoes in salted Water, drain and slice, roast in a little Butter with the Garlic Clove and some Fresh Rosemary
  4. Peel, chop and confit the small Carrots, in a little Goose Fat or Vegetable Oil for approximately 20 minutes
  5. Blanch the Green Beans in some boiling salted Water and then drain and toss in a little Butter
  6. Wash and Julienne the Trumpette Mushrooms and toss in a little Olive Oil
  7. Check the seasoning of all the Vegetables

Glazed Chestnuts

  1. Place 200g of Sugar and 200ml of Water into a pan and bring to the boil, simmer until you have a Golden Brown Syrup
  2. Place the Chestnuts into a separate pan, cover with water and bring to the boil, then simmer for 20 minutes or until soft
  3. Drain, cool and add to the Syrup, simmer for 15 minutes, leave in the Syrup over night, remove the Chestnuts
  4. Bring the Syrup to the boil; add the Chestnut back and simmer of 10 minutes or until the Chestnuts are coated with the Syrup. Leave them in the Syrup

Cranberry Crust

  1. Place the Cranberry and Breadcrumbs in to a mixture and blend for 1 minutes or until the Breadcrumbs turn red, Season

To Serve

  1. Place a spoonful of Sauté Potatoes in the middle of the plate
  2. Add some Savoy Cabbage, topped with the Green Beans
  3. Slice the Lamb Rump into 5 sliced and place on top of the Cabbage
  4. Place the Confit Carrots, Glazed Chestnuts and Julienne of Trumpette Mushrooms around the Lamb
  5. Pour over the Sauce and Serve