Lamb Rump, Asparagus and Pickled Dog Rose Petals Recipe

Lamb Rump, Asparagus and Pickled Dog Rose Petals Recipe

www.greatbritishchefs.com

This lamb rump dish from James Knappett is garnished with both fresh and homemade pickled flowers. It's garnished with tender spring vegetables like white asparagus, fresh peas and baby gem lettuce.

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  • Blender
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Ingredients

  • 100g of dog rose petal
  • 25ml of water
  • 25ml of white wine vinegar
  • 25ml of caster sugar
  • 150g of rapeseed oil
  • 100g of fresh mint leaves
  • 2 lamb rumps
  • 4 white asparagus spears, peeled and cut in half lengthwise
  • beurre monté, enough to cover the asparagus
  • 6 tbsp of sheep’s yoghurt
  • 1 tbsp of black garlic purée
  • 1 baby gem lettuce, cut into quarters
  • 4 tbsp of fresh peas
  • mixed herb salad, such as mint, tarragon, in season flowers
  • neutral oil, for cooking
  • unsalted butter, for cooking
  • salt, as needed

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