Roasted lamb rump with salsify and wild mushrooms
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
This lamb rump with salsify recipe from Richard Corrigan perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.
First published in 2015
Ingredients
Metric
Imperial
Lamb rump
- 4 lamb rumps, 180g each
- 1 knob of butter
- salt
Jerusalem artichoke purée
- 400g of Jerusalem artichoke, peeled and roughly diced
- 1 lemon, juice only
- 40g of butter
- 40ml of double cream
- salt
- pepper
Salsify
- 4 batons of salsify, peeled and cut into 3
- Madeira
- chicken stock, or vegetable stock
- vegetable oil
SAVE RECIPE
Equipment
- Blender
Method
1
Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook
- 400g of sweetbreads
- salt
2
To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain
- 400g of Jerusalem artichoke, peeled and roughly diced
- 1 lemon, juice only
4
Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan
- 4 batons of salsify, peeled and cut into 3
- vegetable oil
- Madeira
5
Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required
- chicken stock, or vegetable stock
6
Preheat the oven to 220˚C/gas mark 8
7
To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter
- salt
- 1 knob of butter
- 4 lamb rumps, 180g each
8
Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer
9
Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
10
Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram
11
To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place
12
To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil
First published in 2015
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