Roasted lamb rump with salsify and wild mushrooms

by Richard Corrigan
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servings4
1 hour 15 minutes

Ingredients

Lamb rump

  • 4 lamb rumps, 180g each
  • 1 knob of butter
  • salt

Jerusalem artichoke purée

  • 400g of Jerusalem artichoke, peeled and roughly diced
  • 1 lemon, juice only
  • 40g of butter
  • 40ml of double cream
  • salt
  • pepper

Salsify

  • 4 batons of salsify, peeled and cut into 3
  • Madeira
  • chicken stock, or vegetable stock
  • vegetable oil

Sweetbreads

  • 400g of sweetbreads
  • butter
  • salt
  • vegetable oil

Wild mushrooms

  • 400g of wild mushrooms
  • olive oil
  • 1 knob of butter
  • 1 tsp parsley, chopped
  • 1 tsp mint, chopped
  • 1 tsp marjoram, chopped
  • salt

Method

1
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
  • salt
2
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
3
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
  • salt
  • pepper
4
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
  • vegetable oil
  • Madeira
5
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
6
Preheat the oven to 220˚C/gas mark 8
7
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
  • salt
  • 1 knob of butter
  • 4 lamb rumps, 180g each
8
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
9
Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
10
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
  • olive oil
  • 400g of wild mushrooms
  • 1 knob of butter
  • 1 tsp parsley, chopped
  • 1 tsp mint, chopped
  • 1 tsp marjoram, chopped
  • salt
11
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
  • vegetable oil
  • butter
  • salt
12
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