Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Ingredients

Fresh Meat

  • 4 lamb rumps, each about 180g, cleaned, trimmed and fat scored

Store Cupboard

  • salt to season
  • 10g of Maldon salt
  • 40g of brown sugar
  • 2 tsp coarse sea salt
  • 2 tsp black mustard seeds
  • salt to season
  • salt to season

Spices & Dried Herbs

  • freshly ground black pepper to season
  • 45g of amchur powder, or green mango powder
  • 12g of turmeric, fresh, minced or finely chopped
  • 1 tsp coriander stalks, chopped
  • 2 tsp Szechuan peppercorns, toasted and lightly crushed
  • 2 tsp cumin seeds
  • 1/4 tsp cayenne pepper
  • freshly ground black pepper to season
  • freshly ground black pepper to season

Dairy

  • 1 knob of butter
  • 65g of butter
  • 75ml of double cream
  • 1 knob of butter

Salad & Fresh Herbs

  • baby watercress, to garnish
  • 2g of fenugreek leaves
  • 4g of chopped rosemary
  • 25g of fresh ginger, minced or finely chopped
  • 1 1/2 tbsp of fresh ginger, minced or finely chopped
  • 40g of fresh ginger, minced or finely chopped
  • 2 baby gem lettuces, washed and halved

Fruit & Vegetables

  • 20g of garlic, minced or finely chopped
  • 25g of lemon zest
  • 500g of tomatoes, peeled,deseeded and flesh chopped
  • 2 shallots, peeled and finely sliced
  • 1 red chilli, halved lengthways and finely sliced
  • 1 1/2 tbsp of garlic, minced or finely chopped
  • 500g of leek, finely sliced
  • 125g of shallots, peeled and finely sliced
  • 10g of garlic, minced or finely chopped

Oils & Vinegars

  • 50ml of olive oil
  • 140ml of white wine vinegar
  • 125ml of extra virgin olive oil
  • olive oil

Alcohol

  • 75ml of plum wine, or a fortified wine if unavailable