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Oven-roasted British Lamb Rump, Fennel, Beet and Artichoke, by Madalene Bonvini-Hamel

02 July 2010
Oven-roasted British Lamb Rump, Fennel, Beet and Artichoke, by Madalene Bonvini-Hamel

This recipe for Oven-roasted British Lamb Rump, Fennel, Beet and Artichoke from British Larder.com founder Madalene Bonvini-Hamel aims to make the most of July's seasonal ingredients. See more recipes in our http://www.caterersearch.com/Articles/2010/07/01/334141/Flavours-of-July.htm" target="_blank" rel="noreferrer">Flavours of July article.

INGREDIENTS
(Serves six)

For the artichokes

• 12 baby artichokes
• Salt and freshly cracked black pepper
• 1 lemon
• 25ml olive oil
• 1 banana shallot, sliced
• 1tsp vitamin C powder
• 1 clove of garlic
• 1 bay leaf
• 2 sprigs of thyme
• 500ml white wine
• 500ml white chicken stock

For the fennel purée

• 500g fennel, sliced
• 50g unsalted butter
• 100ml white wine
• 250ml chicken stock
• Salt and freshly cracked black pepper

For the baby beets

• 2 bunches of baby beetroot (about 24 pieces)
• 80ml olive oil
• 25ml sherry vinegar
• 1tsp coriander seeds, crushed
• 1 clove of garlic, crushed
• 1 sprig of thyme
• 1 bay leaf

For the oven-roasted rump of lamb

• 3 rumps of lamb
• Salt and freshly cracked black pepper
• 50g unsalted butter
• 100g podded broad beans
• Baby beet tops
• Buckler sorrel leaves
• Lamb sauce

METHOD

For the artichokes

Turn the baby artichokes; place them in ice-cold water, lemon juice and vitamin C powder to prevent them from discolouring.

Heat the oil in a medium saucepan and sauté the shallots, garlic and drained turned artichokes until they start to take on some colour. Season and add the herbs.

Deglaze the pan with the wine and add the stock. Cover the artichokes with a cartouche and bring to a gentle simmer. Cook until the artichokes are tender, remove from the heat and leave to cool in the liquid.

For the fennel purée

Heat the butter in a medium saucepan. Once the butter starts to foam, add the sliced fennel and seasoning, place the lid on top and sweat the fennel until it starts to turn transparent.

Deglaze the pan with the wine and cook until the wine is reduced to syrup. Add the stock and cook until the fennel is tender, then reduce until the stock is completely cooked away.

Purée the fennel until smooth and chill.

Baby beets

Remove the tops of the beetroots and boil them, until tender, in salted water. Once cooked, refresh and peel the beetroots.

Place the beetroots, oil, sherry vinegar, crushed coriander seeds and garlic, thyme and bay leaf in a vacuum bag and seal on hard vacuum. The beetroots are best left to mature for a day before using.

Oven-roasted lamb rump

Heat a frying pan, season the lamb rumps and brown with the butter; place the lamb rumps in a preheated oven at 200&°C for 8 minutes.

Let the lamb rumps rest on a cooling rack for 5 minutes.

To serve

Prepare the artichokes: drain them from the liquid, cut them into quarters and remove the furry bits from the inside. Heat the butter in a frying pan and cook until golden brown, drain.

Heat the baby beetroot, broad beans, lamb sauce and fennel purée.

Arrange the vegetables and purée on the plate and slice the rested lamb and place on the plate. Spoon the hot sauce over, arrange the buckler sorrel leaves and baby beetroot tops. Serve immediately.

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