Lamb Rump with Salsify Recipe
Richard Corrigan serves his pan-roasted lamb rump recipe with a number of delightful accompaniments, including wild mushrooms, salsify and Jerusalem artichoke purée.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Tongs
- Spoon
- Plate
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
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