Serves 2
Ingredients:
2 lamb rumps(ask your butcher to score the fat in a crisscross pattern)
2 large potatoes such as Maris Piper or Désirée
selection of baby vegetables (example: baby carrots; baby turnips; fine beans; baby onions; baby leeks)
butter
extra virgin olive oil
Procedure:
Prepare your vegetables by cleaning and trimming as required. Boil a pan of salted water. Blanch the vegetables separately in the water until tender(baby turnips and carrots, 2-3 minutes; fine beans, 1 minute; baby leeks, 1 minute). Refresh them in iced water,strain and reserve until later.
To make the fondant potatoes, trim each potato into a round shape using a cutter or paring knife. Part-cook in salted boiling water, drain and pat dry with a cloth. Finish cooking in foaming butter in a medium oven for 15 to 20 minutes, turning half way through.
To cook the lamb, heat a skillet and add a little oil. Place the lamb, fat side down, in the pan. Cook on the fat side until the fat is rendered down, then seal the rest of the meat. Turn the meat fat side down again and place in a hot oven for 8 to 12 minutes, depending on how you like it cooked. Remove from the oven and leave to rest, fat side up, for 3-4 minutes.
To assemble the dish, have a pan of boiling water ready to reheat the vegetables. Get two large pasta bowls and warm them in the oven for a moment. Take the fondant potatoes from the oven, pat off any excess butter with a kitchen cloth or clean tea towel and place one in the center of each bowl. Plunge the vegetables
back into the boiling water for a minute to reheat. Drain them and dress with a dash of olive oil. Arrange the vegetables, alternating around the potato.
Take the lamb from the pan,return the pan to the heat and add a generous knob of butter. Whisk until a nice glossy sheen is achieved and you have sauce ready for your lamb. Slice each lamb rump into 4 or 5 pieces and arrange over the potato. Spoon the sauce around and over the lamb.
Recipe Author: Head Chef Gavin Swift
Photo By: Head Chef Gavin Swift/The George at Wath
Restaurant: The George at Wath, Main Street Wath, Ripon, North Yorkshire HG4 5EN, United Kingdom
Source: http://www.thegeorgeatwath.co.uk/pdf/chefs-table.pdf