Lamb Rump with Wild Mushrooms and Cider Sauce Recipe - Great British Chefs
This Spanish lamb rump recipe sees the blushing meat cooked simply alongside some seasonal girolle mushrooms and a tangy cider sauce. The green beans on the side add some welcome fresh flavour to...
Ingredients
- 2 lamb rumps, weighing approx. 200g each
- sea salt
- 200g of green beans
- 50g of flaked almonds, toasted
- 25ml of extra virgin olive oil
- salt
- 150g of wild mushrooms
- 1 tbsp of extra virgin olive oil
- 5ml of arbequina olive oil
- 2 sprigs of oregano, leaves picked and chopped
- flaky sea salt
- 200ml of dry cider, ideally Maeloc sidra
- 1 sprig of thyme
- 100ml of crème fraiche
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