1 hour 15 minutes, plus soaking time for sweet breads
This lamb rump with salsify recipe from Richard Corrigan perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook
400g of sweetbreads
To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain
400g of Jerusalem artichoke, peeled and roughly diced
1 lemon, juice only
Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm
40g of butter
40ml of double cream
Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan
4 batons of salsify, peeled and cut into 3
Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required
chicken stock, or vegetable stock
Preheat the oven to 220˚C/gas mark 8
To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter
1 knob of butter
4 lamb rumps, 180g each
Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer
Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram
400g of wild mushrooms
1 knob of butter
1 tsp parsley, chopped
1 tsp mint, chopped
1 tsp marjoram, chopped
To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place
To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil
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