Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99
Lamb Rump with Pea Puree and Griddled Asparagus
“The best way to celebrate the arrival of lamb in the spring is to serve it with other ingredients that come into season at the same time, in this case, Jersey Royal potatoes, asparagus and peas. You could use fresh peas for the purée, but as frozen peas are frozen within hours of being picked, they are considered just as fresh if not fresher than unfrozen ones.” p.20
4 lamb rumps, about 200g each
- 1 tbsp olive oil
- 300g spinach, rinsed
- 500g frozen peas
- 250ml hot vegetable stock
- 2 mint sprigs, leaves picked
- 25g butter
- 500g asparagus spears, trimmed
- 1 tbsp vegetable oil
- Sea salt and freshly ground
- black pepper
- Beef jus (see page 234), to serve (optional)
- Preheat the oven to 200°C/180°C fan/Gas 6. Season the lamb rumps with a little salt. Heat the olive oil in an ovenproof frying pan over a high heat until very hot, then brown the rumps for 2–3 minutes on each side, until well caramelised.
- Transfer the pan to the oven and roast for 8–10 minutes, until the lamb is cooked but still pink in the centre (or cook for 15–20 minutes, if you prefer well done). Remove from the oven and leave to rest for at least 5 minutes before carving into slices. Keep warm.
- Meanwhile, make the pea purée. Put the spinach into a large heatproof bowl. Pour boiling water over to cover and leave for 30 seconds, just until wilted. Immediately drain and cool quickly under running cold water. Squeeze out any excess water, then pat dry on kitchen paper and roughly chop the spinach.
- Put the peas into a saucepan, pour over the hot stock and simmer until tender, 3–4 minutes. Drain well, reserving 100ml of the stock, then blitz the peas and reserved stock in a blender or food processor with the spinach, mint and butter, to make a purée. Season to taste with salt and pepper (you may not need salt as the stock is quite salty). Keep warm.
- While the peas are cooking, blanch the asparagus in a separate large pan of boiling water for 2–3 minutes, until just tender. Drain, immediately refresh in cold water, then drain again well and pat dry on kitchen paper.
- Heat a griddle pan until it’s very hot and then drizzle in the vegetable oil. Add the blanched asparagus to the pan (you may need to do this in a couple of batches, depending on the size of your pan) and cook over a high heat for 2–3 minutes, turning once, until charred all over.
- To serve, put a spoonful of the pea purée onto each plate, then sit the lamb slices on top and drizzle with beef jus. Arrange the griddled asparagus alongside, then serve with crushed minted Jersey Royal (or other) new potatoes.