Derbyshire lamb rump with butternut squash fondant, honey glazed parsnips, mint pea purée and port reduction
Derbyshire lamb rump with butternut squash fondant, honey glazed parsnips, mint pea purée and port reduction by Sam Wood
· Lamb rump steaks x 4, 6-8oz
· Medium sized butternut squash x 2
· Large parsnips x 4
· Carrots x 4 large
· Garden peas, 500g
· Garlic, 3-4 cloves
· Rosemary, 1 bunch
· Thyme, 1 bunch
· Mint x 2 sprigs
· Port, 250ml
· Lamb stock, 500ml
· Veg stock, 500ml
· Honey, approx. 200g
1. Pre heat your oven to 200oC /180oC fan assisted
2. Peel the butternut squash, parsnips and carrots. Slice the top half the butternut squash into thick medallions and slice the rest of the veg into chunky batons.
3. Place a small saucepan that can go in the oven onto a medium heat with a small amount of oil and butter, place the butternut squash and a couple of sprigs of thyme into the pan and fry both sides for around 2-3 minutes to gain a little colour. Then add the veg stock to cover half way up the side of the butternut squash and flip after 10 mins. Top up with water if the stock reduces & covers less than half the butternut squash and then place in the oven for 30 minutes.
4. Place an oven proof frying pan on a medium heat. Add the oil and when slightly smoking fry the carrots and parsnips . Once they’ve started to colour add 2 sprigs of thyme and approximately 200g honey and a knob of butter and toss the parsnips and carrots to cover. Then place in the oven for half an hour stirring regularly.
5. Place the lamp rumps on a bed of rosemary garlic and thyme on an oven tray, using the flat side of the knife to break open the garlic. Place in the oven for 15 minutes for medium rare or longer if you desire.
6. Whilst the lamb is in the oven place the peas in the left over veg stock and bring to the boil in a saucepan. Then drain off the stock and set aside, add the peas to a food processor and blitz. Add the mint as well as some of the drained off stock slowly to create a nice puree.
7. Once the lamb has been in the oven for 15 minutes, place a pan on a high heat with a little oil then add the lamb fat side down. After a couple of minutes the fat should have started to colour. Turn over and colour the other side and then take the rumps out cover with tin foil and a tea towel and leave to rest.
8. Pour the port into the pan and deglaze the pan add the lamb stock and leave to reduce to create a jus.
Honey soufflé with mixed berry compote
Honey soufflé with mixed berry compote by Sam Wood
This two ingredient soufflé is both gluten and dairy free and a great, light way to end a meal.
For the soufflé
· Honey 120g
· Eggs, 3 separated
1. Pre heat the oven to 180C/160oc fan assisted.
2. Whisk the egg whites until they form soft peaks.
3. Mix the egg yolks with the honey.
4. Slowly fold the whites into the yolk mixture.
5. Once folded place into ramekins and place in the oven for 20 minutes.
6. Take out and eat immediately
For the mixed berry compote
· Frozen mixed berries 500g
· Caster sugar 300g
1. Place the berries and sugar into a pan and turn the heat to a low medium heat.
2. Once the liquid has turned into a light syrup take off the heat and allow to cool.
3. This can be made days in advance and is a great accompaniment to the honey soufflé.