Roast lamb rump with pea
and asparagus purée, minted new potatoes and spring greens
Photos: Alan Carville Chefs: Stefan Hogan, Jonathan Mifsud, Dessert: Mark McBride
Dressing:
4 celery stalks, peeled
2 lamb rumps
4 garlic cloves
2 springs of thyme
4 springs of rosemary
50ml olive oil
30ml vegetable oil
30g butter
Marinate the lamb rumps overnight in the olive oil, garlic and thyme. Heat the oven to 180 degrees. Heat the vegetable oil in a pan and start the lamb fat side down on a medium flame. Keep turning and basting to get a nice caramelised colour and render the fat down. Place the rosemary on an oven tray, cover with the lamb rumps, top with the butter and roast in the oven for 8-10 minutes. Remove from the oven and allow to rest before carving. Season with some sea salt before serving.
Pea & Asparagus Purée:
200g peas
100g asparagus
4g salt
20ml cream
15g butter
Bring to the boil lightly salted water and blanch the asparagus. When just cooked refresh in iced water, repeat the same process for the peas. (This needs to be timed to keep the vibrant green colour). Using a food processor, blend the peas and asparagus with a few ice cubes (this will ensure that the vegetables do not heat and start to cook, thus losing their colour). For a smoother texture, pass the purée through a fine-meshed sieve. To heat it up, first warm the cream and butter, reducing to a thick consistency. Add the purée, heat and adjust seasoning. Serve immediately.
Minted new potatoes:
300g new potatoes, washed
Bunch of fresh mint, a few leaves reserved for garnish
Salt
Olive oil to drizzle
Place the potatoes and mint in a pot of cold salted water. Bring to the boil, reduce heat to a simmer until cooked. Remove from heat. To serve, drain water and remove the mint, dress with olive oil and sea salt, garnish with the fresh mint leaves.
Dress the plate with selection of green spring vegetables sautéed in olive oil and chanterelle mushrooms cooked in butter and garlic.
