Lamb Rump with Sweetcorn Puree and Consommé Recipe - Great British Chefs

Ingredients

• 2 lamb rump steaks, weighing approx 180g-200g
• 30g of unsalted butter
• 20g of sunflower oil
• 1 ox tongue
• 1 calf's foot, split in half
• 5 lamb shanks
• 375g of Madeira
• 225g of light soy sauce
• 1/2 onion, sliced
• 1 garlic bulb, halved
• 25g of sage
• 25g of fresh tarragon
• 25g of fresh parsley
• 250g of sweetcorn, (frozen)
• sea salt
• 125g of pearl onions, peeled and halved
• 15g of unsalted butter
• 1 pinch of caster sugar
• 12g of red wine vinegar
• 10g of veal glace
• 1 sprig of thyme
• 2 tbsp of olive oil
• 45g of shallots, finely diced
• 110g of spelt, cooked in boiling water for 15 minutes
• 1 tsp chopped flat-leaf parsley
• 1 tsp chopped tarragon
• samphire
• corn shoots, (optional)