Tom’s Lamp Rump with Rosemary Polenta & Parmesan

Name: Tom’s Lamp Rump with Rosemary Polenta & Parmesan
Ingredients: 250-300g lamb rump; 150ml olive oil; 8 cloves of garlic, bashed; 4 rosemary sprigs; 8 thyme sprigs; 2 bay leaves, finely sliced; 1 bag (about 200g) fresh spinach; 1/2 pointed or white cabbage, finely sliced or 1 bag (200g) of shredded kale leaves, optional; a few handfuls of fresh or frozen peas; 150g polenta; 500ml chicken stock (in addition); 1 teaspoon fresh chopped rosemary; juice of 1/2 lemon; 1 large tablespoon of natural yogurt; 50g grated Parmesan; 2g sea salt; 25g olive oil; 6 spring onions, thinly sliced

vegpower.org.uk

Tom Aikens Tom Aikens is one of the UK’s most acclaimed British chefs. He became the youngest British chef ever to be awarded 2 Michelin stars, has opened

View full recipe on vegpower.org.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at vegpower.org.uk.

Share this recipe:

Cooking tools:

Mixing bowl
Skillet
Oven
Stove
Saucepan
Saute pan
Whisk
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Kitchen scale
Parchment paper
Colander
Wooden spoon
Tongs
Spoon
Grater
Plate
Serving platter
Fine-mesh sieve
Kitchen towel
Airtight container

Ingredients

250-300g lamb rump
150ml olive oil
8 cloves of garlic, bashed
4 rosemary sprigs
8 thyme sprigs
2 bay leaves, finely sliced
1 bag (about 200g) fresh spinach
1/2 pointed or white cabbage, finely sliced or 1 bag (200g) of shredded kale leaves, optional
a few handfuls of fresh or frozen peas
150g polenta
500ml chicken stock (in addition)
1 teaspoon fresh chopped rosemary
juice of 1/2 lemon
1 large tablespoon of natural yogurt
50g grated Parmesan
2g sea salt
25g olive oil
6 spring onions, thinly sliced