Eat, Drink, Sleep

Les Routiers recommends quality establishments in the UK and Ireland

Smoked Lamb Rump

0

Smoked Lamb Rump at a Les Routiers Restaurant

This recipe comes to us from Chef Nicholas Cottrell and it was one of our Recipe of the Month winners in 2013.

Smoked Lamb Rump with Crispy Breast, Blueberry Compote, Cauliflower Puree, Potato Galette and a Bone

Lamb Rump
100g Diced Shallots
75ml White Wine
100ml Beef Stock
1kg Beef Bones
1tbsp Dion Mustard
Juice of 1 Lemon
Breast of Lamb
Mixed Herbs
1 Whole Cauliflower
Milk
375g Butter
Grated Cheese
500g Blueberries
100g Sugar
100ml Balsamic Vinegar
6 Large Potatoes
6 Eggs Yolks

Method for Smoked Lamb Rump

Put oak chips in the bottom of a smoking tray and then put the rack over the top, place lamb rump on the rack and smoke for 7 minutes.Crisp the skin of the smoked lamb in a frying pan with oil and then put in the oven for 5 minutes until the middle is blushing.

Method for Bone Marrow Sauce
Sweat off 100g diced shallots and add 75ml white wine.Reduce white wine and add 100ml beef stock then reduce again.Roast 1kg beef bones and remove the bone marrow.Dice bone marrow.Add marrow to the reduction and add 1 tbsp Dijon mustard and the juice of 1 lemon. Reduce until thick and shiny.

Method for Crispy Breast
Remove the sinew from the breast and season with mixed herbs.Roll the breast and wrap in cling film.Add to a pan of fat and bring to a slight simmer until cooked through.

Method for Cauliflower Puree
Cut 1 whole cauliflower into florets and cover with milk and 125g melted butter.Cook the cauliflower through.Strain the cauliflower keeping the cooking liquor.Blend the cauliflower adding a little at a time of the cooking liquor until it reaches a smooth puree.Season to taste and add grated cheese and blend again.

Method for Blueberry Compote
Add 500g blueberry’s to a heavy based pan, sprinkle with 100g sugar and add a 100ml balsamic vinegar, reduced until it reaches a jam consistency.

Method for Potato Galette
Bake 6 large potatoes until cooked through. Remove skin and mash the flesh.Add 250g butter and 6 egg yolks, thoroughly mix. Refrigerate until firm. Roll into balls and flatten. Cook at 200 until golden.

June 27, 2013 | Les Routiers UK

Leave a Reply