Roast Lamb Rump with parsnips and peas

Lamb Fat Potato fondant:

• 150g of butter
• 4 potatoes
• 150ml of lamb fat
• 2 garlic cloves
• 2 star anise
• salt

Lamb Rump:

• salt
• 1 knob of butter
• 4 lamb rumps, 170g each

Carrot Puree:

• 500g carrot peeled and finely diced
• 100g unsalted butter
• 100ml double cream
• 100ml of milk
• salt

Honey Roasted Parsnip

• 500g of parsnip, scrubbed clean
• olive oil
• 1 knob of butter
• 1 dash of red wine vinegar
• 3 tbsp of local honey

Peas:

1. 500g picked fresh peas
2. 100g unsalted butter

30 min

120 min

150 mins

Oven to be set at 185C

1. To make the fondant potatoes, heat the butter in a saucepan over a medium heat until foaming. Add the potatoes and cook until for 5-6 minutes on each side, until golden. Pour in the lamb fat and star anise and some seasoning. Cover and reduce the heat so that the liquid simmers. When the potatoes are tender, remove them from the pan and keep warm
2. For the Parsnips cut each parsnip lengthways into 4, drizzle the parsnips with olive oil local honey and red wine vinegar. Bake in the oven for about 20-25 minutes, or until soft and cooked through
3. For the carrot purée, heat 50g butter in a saucepan, add the carrot and cook without colour for 5 minutes
4. Add the cream and milk and cook for a further 15 minutes – the carrots should be very tender. Transfer to a blender and blend into a smooth purée, adding the remaining butter while still hot. Season and keep warm
5. To cook the lamb, season the meat all over and marinade with Zhoug.

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

6. 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
7. Remove the pan from the oven and allow the lamb to rest for 6-8 minutes
8. Sautee some fresh podded peas in butter to warm through