Recipe: Lamb rump

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


You may also want to watch:


700ml chicken stock

Sprig rosemary

Most Read

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

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter