A superb rump of Lamb recipe.
Roast Rump Of Lamb with Jus Kale and Morel Mushrooms
Serves 3
1 Rump end of lamb filleted into two cheeks (Ask butcher for chump end cheeks)
Seasoning
2 Pints of Stock (Lamb or Chicken)
2 large King Edward or Maris Piper Potatoes
50ml Vegetable Oil/or Goose Fat
Salt and Pepper
200kg Kale
1 diced onion
80g fresh Morel mushrooms
15g unsalted butter
Once the fillets have been boned, season and then drizzle with a little olive oil; roast in a pre heated oven at 180oC/360oF/Gas 6 for 35 minutes.
Take 1.5 pint’s of the stock and reduce until you get the flavour and consistency you desire for the sauce; set a side. (bring back up to heat when serving).
Gently fry the mushrooms in a little unsalted butter in a frying pan for 2-3 minutes and set a side
Gently fry the diced onion in a little olive oil, in a tall stock-pot with the lid on. Add the kale after a few minutes, fry both, and then add the remaining half pint of stock. Add the lid and cook for a further 15 minutes. Drain off any excess pan juices and use as the base of the dish. Add the carved lamb, mushrooms and jus.
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