Roasted lamb rump with salsify and wild mushrooms
by Richard Corrigan
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Ingredients
Fresh Meat
4 lamb rumps, 180g each
400g of sweetbreads
Dairy
43 knobs of butter
40ml of double cream
Store Cupboard
salt
pepper
chicken stock, or vegetable stock
Fruit & Vegetables
400g of Jerusalem artichoke, peeled and roughly diced
1 lemon, juice only
4 batons of salsify, peeled and cut into 3
400g of wild mushrooms
Beverages
Madeira
Oils & Vinegars
vegetable oil
olive oil
Salad & Fresh Herbs
1 tsp parsley, chopped
1 tsp mint, chopped
1 tsp marjoram, chopped