Ingredients
- 1 chump of lamb, fat scored
- 1 large potato
- 2 sprigs thyme
- 2 sprigs rosemary
- Splash of olive oil
- 1 chicken stock cube
- 100ml of water
- 100g butter
- 2 sprigs of sprouting broccoli
- 2-3 heritage carrots
- 50ml lamb stock
- 200g frozen peas
- 50ml water
- salt and pepper to taste
Method
Pea puree
Bring the peas and water to the boil and cook for around 5-6 minutes until the peas are soft but still nice and green. Season with salt and pepper. Blend until a smooth puree is achieved, leave to on side.
Fondant potato
Peel potato and use a fondant ring to shape the potato into a circular puck shape. Heat olive oil in a frying pan until hot, add potato and cook on one side until golden brown. Turn over then add the chicken stock and butter. Cook over a low heat, basting the potato with the stock and butter until the potato is cooked through and soft.
Lamb chump
Season lamb chump on a plate with a little olive oil and salt and pepper. Heat frying pan with no oil in until hot. Once hot add the seasoned lamb fat side down being careful not to burn yourself. Cook fat side down until the fat is golden brown and crispy, this is called rendering down the fat. Turn over chump of lamb to meat side and place in oven at 200c for around 10-12 minutes for medium rare. Once cooked, transfer to a cooling rack fat side down and allow to rest for a minimum or at least 5-6 minutes. This will help the meat relax and make it easier to carve and ultimately softer to eat. Discard fat from the pan and keep pan for stock.
Garnish
Peel the heritage carrots leaving a small bit of green on top of the carrot. Trim of excess stalk on the sprouting broccoli. Boil the vegetables for around 3-4 minutes until just cooked ad still slightly firm. Add lamb stock to the pan that the lamb was cooked in and educe on a high heat until a nice sticky sauce has formed.
Plating
To plate, place the fondant potato on the plate. With the pea puree dot a few dots around the side of the potato. Slice lamb into 3-4 pieces with a sharp knife and place on plate around the potato. With the boiled vegetables, place standing up against the lamb. Spoon the sauce over the lamb and around the plate, serve immediately and enjoy.
This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.
Craig provides a variety of chef services as detailed in his website
Craig can be contacted by phone on : 07845 083 793