Lamb Rump with Salsify Recipe - Great British Chefs

Ingredients

• 4 lamb rumps, 180g each
• 1 knob of butter
• salt
• 400g of Jerusalem artichoke, peeled and roughly diced
• 1 lemon, juice only
• 40g of butter
• 40ml of double cream
• pepper
• 4 batons of salsify, peeled and cut into 3
• Madeira
• chicken stock, or vegetable stock
• vegetable oil
• 400g of sweetbreads
• butter
• 400g of wild mushrooms
• olive oil
• 1 tsp parsley, chopped
• 1 tsp mint, chopped
• 1 tsp marjoram, chopped