With the nights drawing in, try this warming recipe using seasonal vegetables devised by PinK member, Woods Restaurant of Tunbridge Wells, 01892 614411
Ingredients
2 or 3 lamb rumps, sliced thickly
1.5kg Jerusalem artichokes
700ml milk
700ml chicken stock
Sprig rosemary
200ml red wine
200ml beef stock
Dessert spoon of redcurrant jelly
Double cream
Knob of butter
1. Peel the artichokes, place in a saucepan and cover with milk and chicken stock. Add rosemary, bring to the boil and cook for 15 minutes
2. Keep to one side in the liquor
3. Place a frying pan on a high heat with a splash of rapeseed oil, fry the seasoned lamb for three minutes per side. Place in a llow oven to keep warm
4. Pour off the fat, add the red wine and reduce to a quarter. Add the beef stock and redcurrant jelly and reduce until the sauce thickens and becomes slightly sticky
5. Remove the artichokes from the liquor, place in a food processor with a dash of cream and the butter, season and blend to a pur�e
6. Serve the lamb on the pur�e, pour over the sauce and serve with broccoli
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