- 4 Square cut Cornish lamb 160g
- Pinch Fresh Rosemary – garlic – mint - thyme
- 4 peeled Maris piper
- Good pinch polenta
- 50ml double cream
- 1 pint lamb stock
- Lamb gravy – flavoured with redcurrant jelly
- Carrots –Broccoli - Baby leeks
- 50g Peas
- Picked Salad Pea shoots
- Maldon sea salt
- 100g butter
- Squeeze of Lemon
- A little Rapeseed Frying oil
Cornish rump of lamb, rosemary salt, triple cooked roast potato, greens, lamb juices
Rob Kennedy
28th August 2018
Cornish rump of lamb, rosemary salt, triple cooked roast potato, greens, lamb juices
This dish was featured on the BBC's Royal Recipes. Serves 4.
Ingredients
Method
In advance:
Marinade the lamb rumps in Rosemary – garlic – mint - thyme – lemon for 12 hours.
The cooking:
Pan roast the rump on both sides with a little rapeseed oil until the top fat is golden brown and caramelised.
Add carrots, seasoning, baste with pan flavours, place into an oven at 180c for 10minutes and rest for a further 10 minutes when cooked.
Drizzle with honey for extra sweetness. Slice rump into three to expose delicious pink lamb.
Potatoes and Vegetables:
Cut the potatoes into thick discs and triple cook, firstly through lamb stock for 5 minutes and then patting dry, coat in a dusting of polenta and pan fry in rapeseed oil and a little butter until golden and crispy.
Finish in the oven for about 10 minutes at 180c. Place the vegetables through salted boiling water for 2 minutes and refresh in iced water to stop the cooking process.
Reheat in glazed butter before you are ready to serve.
Sauce and Serve:
Dissolve lamb jelly and serve over lamb. Squeeze a little lemon over pea shoots and serve on plate and an extra texture and crunch.
Rob's tips....
Add some minted pea puree for extra creamy flavours.
Blend Maldon salt with fresh Rosemary, sprinkle a little over lamb fat.
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