Lamb rump, asparagus and pickled dog rose petals
This colourful lamb rump dish from James Knappett is garnished with both fresh and homemade pickled flowers. It's also served with tender spring vegetables like white asparagus, fresh peas and baby gem lettuce.
Ingredients
Metric
Imperial
Pickled dog rose
- 100g of dog rose petal
- 25ml of water
- 25ml of white wine vinegar
- 25ml of caster sugar
Mint oil
- 150g of rapeseed oil
- 100g of fresh mint leaves
To plate
- 2 lamb rumps
- 4 white asparagus spears, peeled and cut in half lengthwise
- beurre monté, enough to cover the asparagus
- 6 tbsp of sheep’s yoghurt
- 1 tbsp of black garlic purée
- 1 baby gem lettuce, cut into quarters
- 4 tbsp of fresh peas
- mixed herb salad, such as mint, tarragon, in season flowers
- neutral oil, for cooking
- unsalted butter, for cooking
- salt, as needed
Method
Mix all the ingredients together for the pickled dog rose except the petals themselves, and bring to a boil
- 25ml of water
- 25ml of white wine vinegar
- 25ml of caster sugar
Cover the dog rose petals in the pickling liquor. Leave for at least 48 hours to macerate in the fridge
- 100g of dog rose petal
Blend the mint oil ingredients on full power for 7 minutes in a high powered blender
- 150g of rapeseed oil
- 100g of fresh mint leaves
Drain the mint oil through muslin cloth in the fridge overnight
Pan-roast the lamb on a high heat with oil and butter until pink and then set it aside to let it rest
- 2 lamb rumps
- neutral oil, for cooking
- unsalted butter, for cooking
While the lamb is resting, blanch the white asparagus spears for two minutes in the beurre monté (whisked butter). Set aside and keep warm
- 4 white asparagus spears, peeled and cut in half lengthwise
- beurre monté, enough to cover the asparagus
Drain the pickled dog rose petals, setting 12 petals aside. Mince the rest of the petals and fold them into the sheep’s yoghurt
- 6 tbsp of sheep’s yoghurt
To plate, put a tablespoon of black garlic purée and spread in the middle of the plate. Take 1 1/2 tablespoons of sheep’s yoghurt and spread it on top of the black garlic paste
- 1 tbsp of black garlic purée
Dress the peas with 1 tablespoon of mint oil and a pinch of salt and spread over the yoghurt
- 4 tbsp of fresh peas
Slice the lamb into eight equal parts and place two on each plate, on top of the peas and yoghurt. Season with salt
Place a quarter wedge of baby gem lettuce next to the lamb, then put three full rose petals on top of the baby gem lettuce
- 1 baby gem lettuce, cut into quarters
Dress the top of the baby gem lettuce with the herb salad and garnish each plate with two half spears of white asparagus to finish
- mixed herb salad, such as mint, tarragon, in season flowers
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