Name: Lamb rump, asparagus and pickled dog rose petals
Total time: 2 h
Ingredients: 100g of dog rose petal; 25ml of water; 25ml of white wine vinegar; 25ml of caster sugar; 150g of rapeseed oil; 100g of fresh mint leaves; 2 lamb rumps; 4 white asparagus spears, peeled and cut in half lengthwise; beurre monté, enough to cover the asparagus; 6 tbsp of sheep’s yoghurt; 1 tbsp of black garlic purée; 1 baby gem lettuce, cut into quarters; 4 tbsp of fresh peas; mixed herb salad, such as mint, tarragon, in season flowers; neutral oil, for cooking; unsalted butter, for cooking; salt, as needed

Lamb rump, asparagus and pickled dog rose petals

by James Knappett

Ingredients

100g of dog rose petal
1 tbsp of black garlic purée

Beverages

25ml of water

Oils & Vinegars

25ml of white wine vinegar
150g of rapeseed oil
neutral oil, for cooking

Store Cupboard

25ml of caster sugar
salt, as needed

Salad & Fresh Herbs

100g of fresh mint leaves
1 baby gem lettuce, cut into quarters
mixed herb salad, such as mint, tarragon, in season flowers

Fresh Meat

2 lamb rumps

Fruit & Vegetables

4 white asparagus spears, peeled and cut in half lengthwise
4 tbsp of fresh peas

Dairy

beurre monté, enough to cover the asparagus
6 tbsp of sheep’s yoghurt
unsalted butter, for cooking