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Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

  • Main
  • medium
  • 4
  • 1 hour 10 minutes, plus 24 hours marinating

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PT24H

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1
For the marinade, place all the ingredients in a blender and blitz until smooth. Place the lamb rumps in a dish and pour over the marinade, making sure the lamb is well coated. Cover with clingfilm and leave in the fridge for 24 hours
  • 20g of garlic, minced or finely chopped
  • 45g of amchur powder, or green mango powder
  • 2g of fenugreek leaves
  • 25g of lemon zest
  • 10g of maldon salt
  • 12g of turmeric, fresh, minced or finely chopped
  • 4g of chopped rosemary
  • 25g of fresh ginger, minced or finely chopped
  • 50ml of olive oil
  • 1 tsp coriander stalks, chopped
  • 4 lamb rumps, each about 180g, cleaned, trimmed and fat scored
2
The pickled tomatoes can also be made up to a day ahead. Place the white wine vinegar, brown sugar and coarse sea salt in a large pan and simmer until the sugar has dissolved, then set aside
  • 140ml of white wine vinegar
  • 40g of brown sugar
  • 2 tsp coarse sea salt
3
In a separate pan, heat the extra virgin olive oil until just starting to smoke, then add the minced ginger, garlic, mustard seeds, Szechuan pepper, cumin and cayenne. Stir over the heat for a few minutes, until the spices are aromatic and fragrant
  • 125ml of extra virgin olive oil
  • 1 1/2 tbsp of fresh ginger, minced or finely chopped
  • 1 1/2 tbsp of garlic, minced or finely chopped
  • 2 tsp black mustard seeds
  • 2 tsp Szechuan peppercorns, toasted and lightly crushed
  • 2 tsp cumin seeds
  • 1/4 tsp cayenne pepper
4
Take off the heat and combine with the vinegar mixture, then pour over the chopped tomatoes, shallots and chilli in a bowl. Mix well, then store in the fridge until needed
  • 500g of tomatoes, peeled,deseeded and flesh chopped
  • 2 shallots, peeled and finely sliced
  • 1 red chilli, halved lengthways and finely sliced
5
For the leek purée, add the shallots, garlic and ginger to a pan with the butter and cook over a medium heat until the shallots are very soft. Add the plum wine and continue to cook until the mixture has reduced by half
  • 125g of shallots, peeled and finely sliced
  • 15g of fresh ginger, minced or finely chopped
  • 10g of garlic, minced or finely chopped
  • 65g of butter
  • 75ml of plum wine, or a fortified wine if unavailable
6
Bring a pan of salted water to the boil, then add the sliced leeks and blanch for 1 minute. Drain, then add to the shallot mixture along with the cream. Bring to the boil then remove from the heat
  • 500g of leek, finely sliced
  • 75ml of double cream
7
Add the mixture to a blender and blitz to a smooth purée (for a really smooth texture, you could also pass the purée through a fine sieve). Season to taste and keep warm until ready to serve
  • salt to season
  • freshly ground black pepper to season
8
Preheat the oven to 180°C/gas mark 4
9
For the baby gems, heat a frying pan over a high heat with a little oil, then sear the lettuce halves with a little salt and pepper
  • 2 baby gem lettuces, washed and halved
  • olive oil
  • salt to season
  • freshly ground black pepper to season
10
Transfer the seared lettuce to a baking tray and spoon over any cooking liquid from the pan. Add a knob of butter and bake the lettuce in the oven for 5 minutes
  • 1 knob of butter
11
To cook the lamb, remove the rumps from the marinade and place fat-side down in a hot ovenproof frying pan. Pan-fry over a medium heat for a few minutes to render the fat down, season with a little salt and pepper, then when starting to caramelise, add a knob of butter and flip the rumps over
  • salt to season
  • freshly ground black pepper to season
  • 1 knob of butter
12
Transfer to the oven and cook for 7–9 minutes. At this point the lamb will be very tender and quite rare, so cover with a tea towel and leave in a warm place to rest for 15 minutes
13
To serve, spread a spoonful of the leek purée across each plate, then top with a baby gem lettuce half, spreading out the leaves. Slice the lamb rumps and place on top with a spoonful or of the pickled tomatoes. Garnish with some fresh watercress and drizzle over lamb juices from the pan
  • baby watercress, to garnish

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