Lamb rump with sweetcorn purée, braised baby onions, spelt and lamb consommé
- Main
- Medium
- 2
- 60 minutes, plus 4 hours for the consommé
PT1H
PT4H
Ingredients
Lamb rump
- 2 lamb rump steaks , weighing approx 180g-200g
- 30g of unsalted butter
- 20g of sunflower oil
Lamb consommé
- 1 ox tongue
- 1 calf's foot , split in half
- 5 lamb shanks
- 375g of Madeira
- 225g of light soy sauce
- 1/2 onion , sliced
- 1 garlic bulb , halved
- 25g of sage
- 25g of fresh tarragon
- 25g of fresh parsley
Sweetcorn purée
Braised baby onions
- 125g of pearl onions , peeled and halved
- 15g of unsalted butter
- 1 pinch of caster sugar
- 12g of red wine vinegar
- 10g of veal glace
- 1 sprig of thyme
- sea salt
Spelt
- 2 tbsp of olive oil
- 45g of shallots , finely diced
- 15g of unsalted butter
- 110g of spelt, cooked in boiling water for 15 minutes
- 1 tsp chopped flat-leaf parsley
- 1 tsp chopped tarragon
To garnish
- samphire
- corn shoots, (optional)
Equipment
- Blender
Method
Begin by making the lamb consommé, as this takes 4 hours to cook and can be made in advance. Place the Madeira and soy sauce into a large pan over a medium heat. Reduce by one-third then add the rest of the ingredients and pour in enough water until everything is just covered. Bring to the boil, then reduce the heat and simmer for 4 hours
- 1 ox tongue
- 1 calf's foot , split in half
- 5 lamb shanks
- 1 garlic bulb , halved
- 375g of Madeira
- 225g of light soy sauce
- 1/2 onion , sliced
- 25g of sage
- 25g of fresh tarragon
- 25g of fresh parsley
After 4 hours, strain the stock through a fine sieve into a clean saucepan and reduce a little further until you are happy with the depth of flavour. If using straight away then keep warm, otherwise chill in the fridge and reheat before serving. You’ll probably have more consommé than you need for this recipe, but it is a fantastic thing to serve alongside other dishes and can be frozen
To make the sweetcorn purée, cook the sweetcorn in a pan of salted boiling water for about 10 minutes – it should be slightly overcooked. Drain and reserve the cooking water then blend the kernels to a smooth purée, adding some of the cooking liquid back in as needed. Pass through a fine sieve and season with salt. Reserve in the fridge
For the braised onions, place the butter in a frying pan over a medium heat. Add the onions and sugar, gently stir to coat and cook until golden. Once they have a nice colour and have started to soften, add the vinegar, thyme and veal glace. Gently cook until the onions are tender and glazed, then season and set aside
- 125g of pearl onions , peeled and halved
- 15g of unsalted butter
- 1 pinch of caster sugar
- 12g of red wine vinegar
- 10g of veal glace
- 1 sprig of thyme
- sea salt
To cook the spelt, add the shallots to a small pan with the olive oil and place over a medium heat. Gently cook for 1 minute, then add the butter and continue slowly cooking the shallots until soft but without colour. Add the drained cooked spelt and cook until warmed through. Season with salt then set aside to reheat before serving
- 2 tbsp of olive oil
- 45g of shallots , finely diced
- 15g of unsalted butter
- 110g of spelt, cooked in boiling water for 15 minutes
Now all the elements are ready, you can cook the lamb. Preheat an oven to 200˚C/gas mark 6 and place a frying pan over a high heat. Add the oil and then once hot, season the lamb rumps with salt and add them fat-side down. Sear on this side for a few minutes to render some of the fat down and get a nice golden crust. Turn the lamb to sear all sides then add the butter and baste. Transfer the lamb to the oven and cook for 3 minutes, then leave to rest for 5 minutes before carving
- 20g of sunflower oil
- 2 lamb rump steaks , weighing approx 180g-200g
- 30g of unsalted butter
While the lamb rests, gently reheat the pureé (transferring it to a piping bag if you have one) and the consommé. Reheat the spelt and fold through the chopped herbs
- 1 tsp chopped flat-leaf parsley
- 1 tsp chopped tarragon
To plate, spoon the spelt into each bowl, using a metal ring to create a neat circle of the grains if desired. Place the sliced lamb to one side and arrange dots of sweetcorn puree, braised baby onions, samphire and corn shoots (if using) on the other side. Serve the hot consommé alongside and pour at the table
- corn shoots, (optional)
- samphire
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Lamb rump with sweetcorn purée, braised baby onions, spelt and lamb consommé
