Lamb rump with wild mushrooms and cider sauce


Fresh Meat

  • 2 lamb rumps, weighing approx. 200g each

Store Cupboard

  • sea salt
  • 50g of flaked almonds, toasted
  • salt
  • flaky sea salt

Fruit & Vegetables

  • 200g of green beans
  • 150g of wild mushrooms

Oils & Vinegars

  • 25ml of extra virgin olive oil
  • 1 tbsp of extra virgin olive oil
  • 5ml of arbequina olive oil

Spices & Dried Herbs

  • 2 sprigs of oregano, leaves picked and chopped


  • 200ml of dry cider, ideally Maeloc sidra

Salad & Fresh Herbs

  • 1 sprig of thyme


  • 100ml of créme fraiche