Alan Murchison’s Lamb Rump With Wild Garlic, Anchovy And Pea Purée


Lamb rump is an underrated yet supremely tasty cut. In this recipe, Alan Murchison teases out all of its qualities – serving with a pea purée, anchovies and wild garlic.

For the lamb rump:
• 4 lamb rumps
• 30g of lamb fat
• 1 sprig of rosemary, leaved stripped
• 2 garlic cloves, crushed
• salt to taste

For the lamb sweetbreads:
• 200g of lamb sweetbreads, cut into bite size pieces
• 50g of flour
• 100g of butter
• salt to taste

For the pea purée:
• 300g of frozen peas
• 200ml of water, boiling

For the wild garlic:
• 150g of wild garlic leaves
• 30g of butter
• salt to taste

For the broad beans and peas:
• 300g of broad beans, shelled
• 300g of fresh peas
• 250g of butter
• 500ml of water
• salt to season

To garnish:
• 12 anchovy fillets, in brine

Set the oven to 180˚C/gas mark 4. Start on the lamb rump by placing half the lamb fat in a pan on a medium to high heat. Season thoroughly all over and place the rump fat side down in the pan. Continue to turn until all sides are sealed and golden brown. Transfer the pan to the oven and cook for 6 minutes.
Remove from the oven and add the remaining lamb fat, rosemary and garlic. Coat the lamb in the rosemary and garlic mixture. Set aside to rest.
For the sweetbreads, place a large frying pan on a medium heat. Evenly coat the sweetbreads in seasoned flour. Add the butter to the pan and wait for it to lightly foam. Add the sweetbreads to the pan, ensuring there is enough space in the pan for them to cook.
Cook the sweetbreads quickly and evenly, otherwise they will not be tender. Once cooked, remove from the pan and place on absorbent towel. Season with salt.
For the pea purée, put all the ingredients into a blender and set it to a low speed. Increase the speed slowly until the maximum has been reached. Leave to blend for a further minute and pass through a fine chinoise. Finish by seasoning to taste. Place in a small saucepan ready to reheat and serve.
Return the lamb rump to the oven for a further 3 minutes, adding the sweetbreads for the last minute.
Thoroughly wash the wild garlic leaves and trim off any fibrous ends. Melt the butter in a saucepan on a medium heat. Once hot add the wild garlic, salt and cook until the wild garlic begins to wilt.
For the broad beans and peas, bring the butter, salt and water to the boil while whisking to emulsify. Once it begins to boil, add the broad beans and peas for one minute. Remove from the liquid and serve immediately.
Prepare the plate by adding the wilted garlic, broad beans, peas and dotted pea purée. Carve the lamb rump and place over the greens. Arrange the anchovies and sweetbreads around the lamb and serve.

Recipe courtesy of Alan Murchison for Great British Chefs. See here for more. 

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