Lamb rump with wild mushrooms and cider sauce

Not yet rated

This Spanish lamb rump recipe from Pilgrim's head chef Dave Bone sees the blushing meat cooked simply alongside some seasonal girolle mushrooms and a tangy cider sauce. The green beans on the side add some welcome fresh flavour to create an effortless dish that's worthy of any dinner party.

First published in 2019

Ingredients

Metric

Imperial

Lamb

Green beans

Wild mushrooms

  • 150g of wild mushrooms
  • 1 tbsp of extra virgin olive oil
  • 5ml of arbequina olive oil
  • 2 sprigs of oregano, leaves picked and chopped
  • flaky sea salt

Cider sauce

  • 200ml of dry cider, ideally Maeloc sidra
  • 1 sprig of thyme
  • 100ml of créme fraiche

Method

1
Preheat the oven to 200°C/gas mark 6
2
To cook the lamb, season the meat all over with plenty of salt. Place an ovenproof pan over a medium-high heat and, once hot, add the lamb skin-side down and allow the fat to render out of the meat. When the skin has turned golden brown, turn over and colour evenly on all sides
3
Place the pan with the lamb into the oven and allow to cook for 6–8 minutes for medium rare, or until a meat thermometer reads 55–60˚C when inserted into the meat
4
Remove the pan from the oven and baste the lamb with the rendered fat and juices. Set aside to rest while you prepare the rest of the dish
5
Bring a large pot of salted water to the boil. Quickly blanch the beans in the boiling water for 2 minutes, then drain and toss through the almonds and olive oil. Season to taste and keep warm
6
Add the cider and the sprig of thyme to a saucepan. Heat gently and reduce by half. Once reduced, whisk in the créme fraiche and season to taste. Keep warm but do not allow to boil or the sauce could split
7
Finally, cook the mushrooms. Add the extra virgin olive oil to a frying pan and place over a medium heat. Add the wild mushrooms, sauté for 1–2 minutes then take off the heat. Season to taste and finish with chopped fresh oregano and a splash of Arbequina olive oil
8
Cut each of the lamb rumps in half lengthways, being sure to cut against the grain of the lamb. Season the meat and divide between the plates. Spoon the mushrooms around the meat and pour a little of the sauce around each plate. Serve with the green beans on the side

Dave Bone is the head chef at Pilgrim in Liverpool.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more