- Lamb rump
- Black garlic puree
- 250g of peeled garlic
- 125g olive oil
- 3 cloves black garlic
- Onion oil
- 50g Chives
- 50g Leek tops
- 300ml Sunflower oil
- Salt
- Lamb sauce
- 3kg lamb bones Neck cut
- 2.5ltr Chicken stock
- 200ml white wine
- 1 small onion
- 1 carrot
- 2stick celery
- 4 cloves garlic
- Rosemary, thyme,
- 1 flat mushroom
- 2 tomatoes
- 125ml veal reduction
- Whey
- 100g Sour cream
- Jeruselem artichokes
- Wild garlic
Lamb, artichoke, sour cream and onions
Adam Handling
1st April 2016
Lamb, artichoke, sour cream and onions
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 Lamb, artichoke, sour cream and onions recipe below as tried and tested by our professional chefs.
Ingredients
Method
Lamb rump
Remove the bark from the lamb rump and score the fat.
Marinade the lamb in hard herbs, thyme, rosemary, garlic and olive oil.
Cook by bringing to room temperature.
Seal on the fat side first to render the fat.
Seal the other side until golden brown.
Cook for 8 min and leave to rest for 10 min.
Re-seal in butter, season cut and serve.
Black garlic puree
Milk to emulsify
Season to taste
Place the garlic and olive oil in a tray and season
Cover with tinfoil and bake in oven at 180 for 15 mins until tender and lightly coloured
Drain off the oil and reserve for cooking the lamb
Place garlic in the thermo and add the black garlic, blitz until smooth adding a little milk to emulsify
Season
Onion oil
Place all ingredients in blender and blend for 5 mins
Chill then blend for a futher 5 mins
Pass through a muslin cloth
Leave to rest in an upright container
Keep for a maximum of 5 days and remove oil from the top not bottom
Lamb sauce
Caramelise mirepoix, garlic and herbs
Add the white wine, reduce until it reaches a syrup like consistency
Add the chicken stock and lamb bones (reserve 500g for refresh)
Bring to boil, skim then simmer
Add the mushrooms and tomatoes and simmer for two hours, skim regularly
Pass through a fine chinos and add the veal reduction
Reduce on a rolling boil until sauce consistency is reached
Refresh with the remaining bones and a sprig of rosemary, let sit off heat for 30 mins
Pass, season chill
Whey
Bring sour cream to the boil
Remove from the heat straight away
Hang over night in muslin
Garlic sour cream
Micro plane garlic into sour cream to taste, mix and season
Jeruselem artichokes
Clean the artichokes and pat dry
Bake 180 for 30 mins (larger the artichoke the longer it will take to cook)
Lightly squeeze and tear in two pieces
Fry then season
Whey cooked artichokes
Slice the artichokes on a mandolin
Cut out with small ring cutter
Place in a pot of whey and bring up to the boil
Simmer gently for 5 mins
Cool and store in container in fresh whey
Garnish with wild garlic!
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