Lamb rump with wild garlic, anchovy and pea purée

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Lamb rump is an underrated yet supremely tasty cut. In this recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

First published in 2015




Lamb rump

Lamb sweetbreads

Pea purée

  • 300g of frozen peas
  • 200ml of water, boiling

Wild garlic

Broad beans and peas



  • Blender
  • Fine chinoise


Set the oven to 180˚C/gas mark 4. Start on the lamb rump by placing half the lamb fat in a pan on a medium to high heat. Season thoroughly all over and place the rump fat side down in the pan. Continue to turn until all sides are sealed and golden brown. Transfer the pan to the oven and cook for 6 minutes
Remove from the oven and add the remaining lamb fat, rosemary and garlic. Coat the lamb in the rosemary and garlic mixture. Set aside to rest
For the sweetbreads, place a large frying pan on a medium heat. Evenly coat the sweetbreads in seasoned flour. Add the butter to the pan and wait for it to lightly foam. Add the sweetbreads to the pan, ensuring there is enough space in the pan for them to cook
Cook the sweetbreads quickly and evenly, otherwise they will not be tender. Once cooked, remove from the pan and place on absorbent towel. Season with salt
For the pea purée, put all the ingredients into a blender and set it to a low speed. Increase the speed slowly until the maximum has been reached. Leave to blend for a further minute and pass through a fine chinoise. Finish by seasoning to taste. Place in a small saucepan ready to reheat and serve
  • 300g of frozen peas
  • 200ml of water
  • salt to taste
Return the lamb rump to the oven for a further 3 minutes, adding the sweetbreads for the last minute
Thoroughly wash the wild garlic leaves and trim off any fibrous ends. Melt the butter in a saucepan on a medium heat. Once hot add the wild garlic, salt and cook until the wild garlic begins to wilt
For the broad beans and peas, bring the butter, salt and water to the boil while whisking to emulsify. Once it begins to boil, add the broad beans and peas for one minute. Remove from the liquid and serve immediately
Prepare the plate by adding the wilted garlic, broad beans, peas and dotted pea purée. Carve the lamb rump and place over the greens. Arrange the anchovies and sweetbreads around the lamb and serve

Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.

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