- 6 lamb rumps
- 1 cup dried wild field mushrooms
- 2 tblsp sea salt
- 2 table spoons of cracked blacked pepper
- 2 cup frozen peas
- 0.5 cup chicken stick
- 20 g butter
- 3 large rooster potatoes
- 20 g butter
- 1 cup cream
- 400 ml good quality beef stick
- 2 cup red wine
- 2 shallots
- 1 carrot
- 1 stick of celery
- 4 cloves of garlic
- sprig of thyme
- bay leaf
- 12 pieces of asparagus
- 1 cup frozen peas
- Preheat your oven to 180?c / Gas mark 4.
- Cut the thick layer of fat from the lamb rumps using a sharp knife and carefully slicing in a side wards motion to remove the fat (you can also ask your butcher to do this for you)
- Place 1 cup of dried wild field mushrooms, 2 tablespoons of Sea Salt, 2 table spoons of cracked blacked pepper into a food processor and blitz together until a bread crumb consistency is formed.
- Using your hands, layer the wild mushroom crust evenly onto the outside of the lamb rump and place aside until you are ready to begin cooking. Allowing the meat to reach room temperature before cooking allows the meats natural moisture to reabsorb into the muscle.
- Heat 2 tablespoons of oil in a saucepan and put it over a medium heat.
- Smash 4 garlic cloves with the flat side of your knife and drop them into a saucepan. Add the shallots, carrot, celery, sprig of thyme and bay leaf to the saucepan and sauté gently until the vegetables are golden brown.
- Pour in 2 cups of red wine to the saucepan and reduce the liquid by ½ on a medium simmering heat, this should take about 10/20 minutes.
- Once reduced add 400 ml of beef stock to the saucepan and allow to simmer and reduce further by about 2/3 which should take a further 20 minutes.
- Throughout the reduction stir the ingredients together about every 10 minutes.
- Once reduced, strain the jus through a fine sieve. Leaving it on a low heat for a longer period of time will give you a more concentrated sauce. This can also be made ahead of time and reheated.
- Bring ½ cup of chicken stock gently to the heat in a saucepan and add 2 cups of frozen peas and 20g of butter. Simmer together for approximately 4 minutes and once cooked place everything from the saucepan onto a cool shallow tray and put in the fridge to cool, this will stop the cooking process and allow the peas to keep their colour.
- Once the peas and stock have cooled completely place into a processor and blitz. When blitzed, push the pea mixture through a sieve to insure the puree is as smooth as possible. Place aside to be heated up when needed.
- Place 3 rooster potatoes in a pot of lightly salted boiling water and allow to cook for about 15-20 minutes.
- Once cooked pass the potatoes through a sieve and mash until smooth.
- Add the potatoes to a saucepan with 20g butter and 1 cup of cream then gently bring to heat. Allow the cream to reduce down by a third. Place potato mixture in a food processor and blitz until smooth. This can also be placed aside to be heated later.
- Add asparagus and peas to lightly salted boiling water and blanch for about a minute and a half. Remove the asparagus and peas straight from the hot water to iced cold water and leave ready to finish cooking once the lamb rumps have been prepared.
- Place one tablespoon of oil in a large frying pan over a high heat. Watch for the oil to ripple and once the pan is hot, quickly brown your lamb on all sides using a tongs to turn the meat.
- Once the lamb rumps have been sealed place into a shallow tray and allow to cook in the oven for 15 minutes. This will cook the lamb to medium.
- Once cooked, remove from the oven and allow the meat to rest for at least 5 minutes.
- Drop the blanched asparagus and peas for 30 seconds- 1 minute into boiling water, remove and strain.
- Gently heat the pea purée and potato mussolini.
- To serve, slice your lamb rumps and place on a warm plates with the pea purée and potato mussolini. Drizzle the red wine jus over the lamb rump.
For more see www.stonehouserestaurant.ie
Stonehouse Restaurant, Thomas Street, Clonmel, Co. Tipperary
Tel: 052 6128877