Blu Bistro’s Roast Rump of Derbyshire Lamb
Blu Bistro’s Roast Rump of Derbyshire Lamb
Served with Pistachio Crust, Wholegrain Mustard Mash Potato, Savoy Cabbage & Red wine reduction (for 2 people)
This recipe has been shared by Blu Bistro, whose chef Adam Warwick won Chesterfield’s Chef of the Year at the 2014 Chesterfield Food and Drink Awards.
Ingredients
- 2 Lamb Rumps
- Pistachios
- 2 Large White Potatoes
- Small Savoy Cabbage
- 100g Unsalted Butter
- Thyme
- 500ml Chicken Stock
- 250ml Good Quality Red Wine
- 2 tsp Redcurrant Jelly
- Small White Onion
- Bay Leaf
- 1 tsp Wholegrain Mustard
- Olive Oil
- 25 ml Double Cream
- Maldon Sea Salt
- Cracked Black Pepper
Method
Set oven to 200C.
Melt 50g butter in a pan and add crushed pistachios, spread onto a baking sheet and place in the fridge until set.
Peel potatoes and cut into chunks for boiling. Bring to boil in salted water for 15-20 mins until soft and mash adding 30g of butter and the double cream, season to taste.
While the potatoes are boiling, score the lamb rumps, season and rub a little olive oil into the fat.
In a hot pan, place the lamb fat down and cook for 3/4 mins until slightly golden in colour, then turn over and seal the rest of the meat. Add 20g of butter, coat the lamb in the butter and place skin side down into the oven for 12-15 mins.
Turn the lamb over and cook for a further 3 minutes with a piece of the pistachio mix sat on top of the lamb.
Take out of the oven and allow to rest for 8 minutes.
In a pan, fry diced onion and thyme with olive oil until slightly coloured. Add the red wine, reduce by half then add the chicken stock and Redcurrant jelly. Allow this to reduce until slightly thickened.
Cut the cabbage into chiffonade and cook in salted boiling water for a few minutes so it doesn’t lose it’s colour and has a slight bite to it.
Mix the Wholegrain mustard through the mash potato.
On each plate place a quenelle of mash, a hand full of cabbage next to it and then slice the rump of lamb into 3 pieces at an angle. Place on top of the mash and drizzle the sauce over and around.
Garnish with a pinch of chopped parsley.
