- Lamb rumps:
- 1x 200g lamb rump
- 100g salt
- 1L water
- Lamb sweetbreads:
- 100g lamb heart sweetbreads
- Baby leeks:
- 3 baby leeks
- 10g extra virgin rapeseed oil
- 4g coriander seeds
- 4g fennel seeds
- Black garlic puree:
- 200g black garlic
- 200g veal stock
- Mash:
- 1kg ratte potatoes
- 150g unsalted butter
- 50ml double cream
- 25g whole milk
- 100g sea salt
- Cabbage:
- 1 hispi cabbage
- Maldon sea salt (3% of the cabbage weight)
- Lamb sauce:
- 1kg lamb breast
- 100ml olive oil
- 200g shallots, diced
- 80g carrot mirepoix
- 80g celery mirepoix
- 1 head of garlic cloves
- 2 bay leaves
- Sprigs of fresh thyme and rosemary to taste
- 500ml Madeira
- 500ml dry white wine
- 1 litre basic chicken stock
- 1 litre brown chicken stock
Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree
Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Rump of Cornish lamb, hispi cabbage, lamb sweetbreads and black garlic puree recipe below as tried and tested by our professional chefs. This recipe comes from Luke Tipping, chef director, Simpsons Restaurant in Birmingham which has a star in the Michelin Guide UK. In association with Westlands
Ingredients
Method
Prepare a 10% (100g of salt to one litre of water) solution and brine the lamb for an hour. Sear them in a hot pan and then vac-pack them individually. Poach in a water bath for 90 minutes at 58ºc and then chill rapidly. Reserve until service.
For service, roast skin side down and heat through the oven until the core temperature has reached 58C (about 3-4minutes). Remove from oven and blowtorch the outside until evenly caramelised.
Lamb sweetbreads:
Soak the sweetbreads in water for 12 hours. Blanch the sweetbreads for 2 minutes in boiling salted water. Refresh. Peel the outer membrane off the sweetbreads. Trim to about 20g portions. Pane with flour, egg wash and breadcrumbs. Deep fry in a preheated fryer at 180°C until golden brown.
Baby leeks:
Trim the roots and pack the leeks into the vac-pack bag. Prepare a bouquet garni of 4g each of coriander and fennel seeds. Add it to the bag along with the extra virgin rapeseed oil and seal. Steam for 10 to 12 minutes at 100°C.
Black garlic puree:
Put the black garlic cloves in a pan with just enough veal stock to cover. Bring to the boil and blitz. Keep in a squeezy bottle for service.
Mash:
Place the sea salt into a tray evenly and place the potatoes on and roast in a pre heated oven at 180C for 30 minutes.
Once cooked, cut the potatoes in half and pass through a drum sieve; keep warm
In a pan place the cream, milk and butter; bring to the boil.
Add the cream mixture in stages until the consistency of lightly whipped cream
season and reserve for service.
Cabbage:
Cut the cabbages in half. Weigh the cabbages and add 3% salt by weight. Seal the bags on maximum pressure and leave for two weeks. Sear them cut-surface down in a hot pan until lightly coloured. Reserve for service.
Lamb sauce:
Dice the lamb breast into small pieces. Put the pieces in a roasting tin and brown for 30 to 40 minutes at 220ºc. The lamb will render a lot of fat, which should be drained off.
Heat the oil in the bottom of a pressure cooker. Add the vegetables and fry them over a hot heat until they colour. Add the herbs and deglaze the pan with the wine and Madeira.
Add the meat and stocks. Seal the pressure cooker and cook for 40 minutes.
Release the pressure and let the sediment settle. Pass the liquor into a clean pan and reduce to consistency.
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