Rump of Lamb with Pea Puree & Gratin Potatoes

Gary Keegan's signature dish from Heat 1 of MasterChef 2014

Ingredients


  • for lamb:
  • 170 g – 200g of boneless lamb rump. even thickness with skin
  • 150 ml rapeseed or olive oil
  • 2 cloves of garlic
  • 2 stalks of rosemary
  • 3 tsp dijon mustard
  • 50 g broad beans
  • for the bacon and lettuce:
  • i head of cos lettuce
  • 4 streaky bacon rashers
  • tablespoon butter and drizzle of oi
  • for potato fondant:
  • 2 potatoes large marris piper
  • 40 g butter
  • salt & pepper
  • 2 sprigs thyme
  • olive oil
  • 500 ml chicken stock
  • for pea puree:
  • 4 tblsp cream
  • 2 tblsp milk
  • 225 g fresh or frozen peas (preferably fresh)
  • 1* tbsp butter
  • salt & pepper
  • for the carrots:
  • miniature organic carrots with stalks still attached
  • extra virgin olive oil
  • salt and pepper
  • for caramelised baby onions:
  • 1* tbsp of honey
  • 1* tsp butter
  • 12 baby onions
  • salt & pepper
  • for jus:
  • 300 ml red wine
  • 100 ml balsamic vinegar
  • 300 ml beef stock
  • bunch of fresh thyme
  • salt & pepper
  • 3tsp light brown sugar
  • bunch of rosemary
  • 1 tblsp tomato puree

Method

  1. Place the lamb rump and in the marinating bowl with the mustard oil garlic and thyme, massage the oil in and leave to marinade for 20 minutes.
  2. Put 4 slices of streaky bacon under the grill and cook until crisp. Remove and place aside.
  3. Peal the carrots and put into an oven on gas mark 7 for 20 minutes.
  4. For the Rosemary Jus:
  5. Heat a small pan and pour in 300ml of red wine and 2 tablespoons of balsamic vinegar
  6. Boil for until reduced by half should take 5 to 10 minutes
  7. Peel the potato and cut to size using the cutter
  8. Fry in the butter and oil until both sides are brown
  9. Add 300ml of chicken stock and bring to the boil.. Then reduce to a simmer
  10. Add the stock sugar and thyme to the wine and balsamic reduction and reduce for another 10 to 12 minutes or until sauce consistence is achieved.
  11. In another saucepan add the balsamic vinegar 50ml and as soon as it starts bubbling add the red wine jus (made above) rosemary and tomato puree
  12. Season
  13. While the Jus is reducing add the peas, butter, cream, milk into a pot and season. Set aside for cooking
  14. To peal the onions, place them in boiling water for 1 minute. When removed they should be easy to peel. Place the onions into a pot along with 50 g of honey and one tablespoon of butter. Set aside with the pea puree
  15. Cut the lettuce into fine strips and chop the bacon. Mix with the bacon and set aside.
  16. This should take roughly 25 minutes and by now the stock in the pan will have dissolved if the potato is not cooked add more water.
  17. Blanch 50g of broad beans in boiling water for 4 minutes. Refresh in cold water and set aside
  18. The carrot should be ready to. This can be checked with the tip of a knife. There should be resistance. Take out of the oven and place aside. Reduce the temp of the oven to gas mark 4 180 degrees Celsius
  19. In a heavy bottomed oven proof skillet add 20ml of oil and a tablespoon of butter
  20. Remove the excess mustard and rosemary
  21. Place the rump of lamb in skin side down in the pan and brown. There should be a sizzle. Cook until brown and turn the meat over. Cook again for a minute or two until brown. Place the lamb into the oven. This will need to cook for between 10 and 13 minutes.
  22. The jus should now be done and any passed through a sieve into a saucepan and set aside.
  23. Pace 3 cloves of smoked garlic into a pot with 300 of milk. Salt and pepper. Put on a medium heat and cook until the garlic has softened.
  24. The fondant potato should now be cooked and covered on a plate
  25. Place the peas onto a medium heat and cook for 4 minutes. Blitz with a blender and pass through a sieve. Put into a squeeze bottle for use after.
  26. When the garlic has softened blend and sieve the garlic and milk. Season and add the soy lecithin.
  27. The lamb will now be cooked and must be removed covered with foil and allowed to rest.
  28. Take the onions and add them to the heat. Cook on a medium heat for four minutes.
  29. When cooked leave aside in the bubbling honey and butter mix.
  30. It is now time to plate up. Elements need to be heated through on the pan.
  31. Add the lettuce and bacon with a teaspoon of butter and dash of oil.
  32. In the same pan add the carrots and coat with the same butter mixture.
  33. Also heat the fondant and do the same.
  34. Place the pan containing the jus over the heat and bring to a simmer.
  35. To plate:
  36. Place the lettuce and bacon in the centre of a large circular plate.
  37. Around the edges place a circle of pea puree. Do this 5 times
  38. At the edge of the circle of puree sit one of the baby onions and on the other side stand a small triangle of carrot.
  39. Finally carve the lamb, it should be medium rare. Open this out so the pink centres are facing upwards.
  40. Add the broad beans into the jus.
  41. Spoon a small amount of jus around the lamb. Not on it.
  42. Finally blitz the garlic mixture with a hand blender. This will create a foam. Drizzle over the edge of the lamb and serve.


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