Tom’s Lamp Rump with Rosemary Polenta & Parmesan - Simply Veg

Name: Tom’s Lamp Rump with Rosemary Polenta & Parmesan - Simply Veg
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

simplyveg.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

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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