RECIPE: My East Anglian Heaven by The Wildebeest Head Chef Fabio Miani
Head Chef Fabio suggests a delicious Lamb recipe, perfect for dinner parties or simply to enjoy with the family
Head Chef Fabio suggests a delicious Lamb recipe, perfect for dinner parties or simply to enjoy with the family - Seared Swannington Lamb Rump, served with Summer Peas Puree, Wilted Chard, Goat’s Curd Mousse, Grilled Artichokes and Hasselback Ratte Potatoes.
Lamb has long been a favourite for Fabio and he says your local Farmers Market is the best place to look for local meat and vegetables. If you cannot source Swiss Chard, use Baby Spinach. Instead of Ratte Potatoes with their nutty flavour and smooth, buttery texture, try Jersey Royals or any other new potato variety. When making the pea puree, a pinch of bicarbonate in the water will help maintain the colour.
At the Wildebeest, we get Lamb Rump from Swannington Farm to Fork – 2019 Eat Norfolk Food & Drink Awards winners. Fabio advises key factors when cooking lamb are using a prime cut with a good amount of fat to render in the pan, adding a generous amount of butter, thyme, rosemary and garlic plus resting the meat before serving. His ingredients “marry” perfectly with the lamb in this recipe; the freshness of the Goat’s Curd Mousse in particular cuts through any fattiness.
Serves 4 people
- 4 Lamb Rumps
- 300g Frozen Peas
- 200g Boiling Water
- 15g Butter
- 200g Swiss chard (or spinach)
- 12 Ratte potatoes (or new potatoes) – small to medium size
- 30g Duck Fat and a little Olive Oil
- 4 Artichoke hearts in oil
- 150g Goats Curd
- 30g Creme Fraiche
- 1 Tbsp Truffle Oil (optional)
- 50g Salted butter
- 2 Garlic Cloves
- Thyme, Rosemary Salt and pepper
- In a bowl, mix Goats Curd, Crème Fraiche, Truffle Oil if using (it helps to enrich the mousse) and add salt & pepper to season.
- Whisk vigorously until fully combined and set aside.
- Cook peas until soft in salted, boiling water.
- Transfer Peas and a little of the water into a blender with 15g Butter. Start on slow speed, increasing to maximum. Blend for a further minute, then pass through a fine sieve. Season to taste and set aside.
- Wash the Swiss Chard and remove any thick stalks.
- Drain oil from Artichoke Hearts, quarter each one into 4.
- Trim excess fat from the Lamb Rumps, remove the skin and score the top (or ask your Butcher to do this).
- Wash potatoes and lay flat on a chopping board. Carefully slice into the potatoes about 3-4 mm apart – taking care not to cut right through. (*Chef’s Tip – place wooden spoons or chopsticks on either side of the potato as a guide how deep to slice!).
- Brush with olive oil and duck fat, arrange in small baking tray. Season with salt & pepper and bake for 30 mins in oven pre-heated to 180oC. The layers in the potatoes should now be separating. Cook for a further 30-40 minutes, basting with the cooking fat every 10 minutes.
- When you check the potatoes after 30 minutes, now prepare the Lamb.
- Add a drizzle of oil to a medium hot pan.
- Season the Lamb Rumps with salt & pepper and place skin-side down in the hot pan to render the fat.
- Continue to turn until all sides are sealed and golden brown (about 3-4 minutes).
- Add the butter, thyme, rosemary and garlic and baste till butter is foaming and combined with the lamb fat.
- Add artichoke quarters into the pan and cook for 5 minutes.
- Remove and set aside to rest.
- Into a pan of boiling water add a little butter and blanch Swiss Chard (or Spinach) for a few seconds, drain on kitchen paper.
- Gently re-heat the pea puree.
- Plate up your dish – gently lay pea puree on the plate, followed by Swiss Chard and crispy potatoes. Carve Lamb Rumps into 3 equal parts and serve on top of the Chard. Garnish with Artichokes and Goats Curd mousse.
- Serve – and enjoy.