Richard Corrigan Roasted Welsh Lamb Rump with salsify and wild mushrooms



Method

  1. Soak the sweetbreads in lightly salted water for an hour or two in order to remove any impurities. Rinse thoroughly and leave in clean, cold water for another 10 – 15 minutes. Pat dry with some kitchen towel and leave in the fridge until needed.
  2. Make the Jerusalem artichoke purée by placing the lemon juice and Jerusalem artichokes in a pan filled with cold water. Bring to the boil, cook until tender and drain.
  3. Blend the artichokes, cream and butter together in a food processor until you achieve a smooth purée. Season with pepper and salt and keep warm.
  4. Put vegetable oil in a pan over a high heat and roast the salsify root until it’s golden brown. Then lower the heat and deglaze the pan by adding some Madeira. Use a spoon to free any solids stuck to the pan.
  5. Gently cook the salsify on a low heat, adding some stock to stop it drying out if necessary. Leave to one side until needed.
  6. Set the oven to 220˚C/gas mark 8
  7. Season the lamb and place skin-side down in a hot pan over a medium-high heat. Allow the fat to melt away and once the lamb is golden, turn and colour evenly on all sides. Add a lump of butter, let it foam and use it to baste the lamb.
  8. Put the pan in the oven and cook for approximately 6 – 8 minutes for a medium rare finish (55-60˚C when tested with a meat thermometer). When ready, take it out of the oven and leave it to rest for 10 minutes.
  9. Add the wild mushrooms to some olive oil and sauté over a medium heat for 1-2 minutes. Add a small knob of butter and the roasted salsify. Season to taste and finish with freshly chopped marjoram, mint and parsley.
  10. Cook the sweetbreads by heating some vegetable oil in a pan on a high heat. Making sure the sweetbreads are completely dry, add them to the hot pan and allow them to colour all over. Add a knob of butter and once it foams use it to baste the sweetbreads. Season to taste and leave in a warm place.
  11. To serve, put a dollop of the Jerusalem artichoke purée on the plate and top with the carved lamb rump. Arrange the wild mushrooms and salsify by the lamb and finish with some olive oil.

Recipe Information

Serves 4
Calories kcals
Cooking Time

Ingredients

  • 4 Welsh Lamb rumps, 180g each
  • 1 knob of butter
  • 1 lemon, juice only
  • 40g of butter
  • 40ml of double cream
  • pepper
  • 400g of Jerusalem artichoke, peeled and roughly diced
  • 4 batons of salsify, peeled and cut into 3
  • madeira
  • chicken stock, or vegetable stock
  • vegetable oil
  • 400g of sweetbreads
  • butter
  • vegetable oil
  • 400g of wild mushrooms
  • 1tsp of parsley, chopped
  • 1tsp of mint, chopped
  • 1tsp of marjoram, chopped
  • olive oil
  • salt

Nutrition Information

  • Calories kcal
  • Energy
  • Fat
  • Saturates
  • Salt
  • Iron
  • 5-a-day