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
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700ml chicken stock
Sprig rosemary
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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
