Lamb rump with wild garlic, anchovy and pea purée

Ingredients

Fresh Meat

  • 4 lamb rumps
  • 30g of lamb fat
  • 200g of lamb sweetbreads, cut into bite size pieces

Store Cupboard

  • 1 sprig of rosemary, leaved stripped
  • salt to taste
  • 50g of flour
  • salt to taste
  • salt to taste
  • salt to season
  • 12 anchovy fillets, in brine

Fruit & Vegetables

  • 2 garlic cloves, crushed
  • 150g of wild garlic leaves
  • 300g of broad beans, shelled
  • 300g of fresh peas

Dairy

  • 100g of butter
  • 30g of butter
  • 250g of butter

Frozen

  • 300g of frozen peas

Beverages

  • 200ml of water, boiling
  • 500ml of water