This dish takes me right back to London – where I learnt the trade of how to cook and where Papa Goose’ inspiration comes from. The classic combination of roasted lamb with peas and mint is what British food is all about.
Don’t overcook your lamb – especially if it’s good quality from the butcher, make sure it has plenty of resting time before it’s served so that it’s nice and pink inside.
Ingredients and Methods
Roast Lamb Rump
- 6 lamb rump cap on
- (ask your butcher to clean them up)
Season lamb rumps and sear in a hot pan till caramelised completely. Place in a 200 degree oven and 12 mins (will cook it MR) and allow to rest for 15 mins. Reheat for 1-2 mins then slice and lay on puree.
Pea & Mint Puree
- 500g peas frozen
- Handful of fresh mint
- 100g butter
- 100ml chicken stock
- 1 small onion, finely diced
Sweat onions in the butter over gentle heat, when transparent, add mint and chicken stock. Turn up the heat and bring to the boil. Add peas and salt and pepper to taste. Cover with a lid and boil for 3-4 mins. Blend til smooth and pass through a fine sieve. Serve immediately.
Red Wine Sauce
- 500ml red wine
- 3 springs of thyme
- 2 cloves of crushed garlic
- ¼ bay leaf
- 2 peppercorns
- 500 ml veal jus
Put all ingredients except for the veal jus into a heavy-based saucepan and bring to the boil over a high heat. Boil rapidly to reduce the alcohol, taking care as it may ignite.
When reduced to a thick syrup-about 60ml add the veal jus. Lower the heat and gently simmer for 8mins, skimming frequently. Remove from the heat and pour through a fine sieve. Don’t press the contents to extract more liquid as it will make the sauce cloudy and grainy. Serve immediately.
Lemon Thyme & Bacon Sauce
- 300ml red wine sauce
- 1 tablespoon picked lemon thyme leaves
- 100g fresh peas
- 100g diced Kaiser flesh
Bring to the boil for 2mins then ladle over meat
Chef Neale White
