- For the hogget
- 2 rumps of Herdwick hogget
- 2 spring Rosemary
- Bulb of garlic
- 200g Olive oil
- Seasoning
- Seared sweet bread and nettle porridge
- 200g Lambs sweat breads
- 100gPorridge oats
- 1 Shallot fine diced
- 1 Garlic clove fine diced
- 25g Parmesan grated
- 30g Butter
- 500g Nettles leaves
- Chicken stock
- Seasoning
- Onion custard
- One large onion
- 200g Chicken stock
- 100g Double cream
- 60g Egg yolks
- Seasoning
- Heritage vegetables
- 4 Heritage carrots
- 4 Heritage turnips
- 4 spears of asparagus
- 10g Butter
- Seasoning
- For the lamb jus
- 200g lamb jus
- Essential cuisine lamb stock
- Wood sorrel and wild garlic shoots and flowers for garnish
Hogget rump, with seared lamb sweet bread
Hogget rump, with seared lamb sweet bread
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 Hogget rump, with seared lamb sweet bread recipe below as tried and tested by our professional chefs. Main course cooked by Aaron McNamara in Cumbria Heat 2013
Ingredients
Method
For the lamb trim the lamb and score. Blitz the rosemary with the garlic and oil and poor the marinade over the lamb.
For the sweet breads and porridge, blanch the sweet breads in boiling seasoned water for 20 seconds and refresh in ice water, peel and trim off the membrane and fat. Leave on a tray lined with cloth.
Blanch the nettle leaves in salted boiling water and quickly plunge into ice water, drain and squeeze the excess water out and blitz till a smooth puree.
Rough chop an onion and place in a hot pan and colour slightly and pour in the chicken stock and reduce by half and pour in the cream reduce again. Blitz and then add half to the egg yolks while whisking and add back to the rest and blitz with on high. Adjust the seasoning and transfer to a squeeze bottle.
Prep vegetables and blanch in boiling water and refresh in ice water.
To serve season the lamb on the fat side and place in a hot pan and render the fat down slowly on a medium low heat, seal the other sides and place in the oven at 180 degrees for 9 minutes. Remove from the oven and leave to rest.
Meanwhile sweat shallots and garlic in a pan add porridge oats and then chicken stock and cook over a moderate heat stirring occasionally. Finish with parmesan, butter, and the nettle puree then adjust the seasoning. Season the sweetbreads and place in a hot pan with a little oil, colour turn over and add a knob of butter and then leave to rest. Heat through the jus.
Place the veg in boiling water and place a knob of butter in a pan till starts to foam add butter and some water to create an emulsion, glaze the veg, season and drain on a tray lined with a towel.
To plate spoon the porridge into the serving pot and arrange the sweetbreads on top with some of the wild garlic shoots and wood sorrel. Carve the lamb into two rectangles and place. And place three blobs of onion custard and then the vegetables finish with the wild garlic shoots, flowers and wood sorrel and some of the lamb jus.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
