Lamb rump with wild garlic, anchovy and pea purée

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Ingredients

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Lamb rump

Lamb sweetbreads

Pea purée

  • 300g of frozen peas
  • 200ml of water, boiling

Wild garlic

Broad beans and peas

Garnish

1
Set the oven to 180˚C/gas mark 4. Start on the lamb rump by placing half the lamb fat in a pan on a medium to high heat. Season thoroughly all over and place the rump fat side down in the pan. Continue to turn until all sides are sealed and golden brown. Transfer the pan to the oven and cook for 6 minutes
2
Remove from the oven and add the remaining lamb fat, rosemary and garlic. Coat the lamb in the rosemary and garlic mixture. Set aside to rest
3
For the sweetbreads, place a large frying pan on a medium heat. Evenly coat the sweetbreads in seasoned flour. Add the butter to the pan and wait for it to lightly foam. Add the sweetbreads to the pan, ensuring there is enough space in the pan for them to cook
4
Cook the sweetbreads quickly and evenly, otherwise they will not be tender. Once cooked, remove from the pan and place on absorbent towel. Season with salt
5
For the pea purée, put all the ingredients into a blender and set it to a low speed. Increase the speed slowly until the maximum has been reached. Leave to blend for a further minute and pass through a fine chinoise. Finish by seasoning to taste. Place in a small saucepan ready to reheat and serve
  • 300g of frozen peas
  • 200ml of water
  • salt to taste
6
Return the lamb rump to the oven for a further 3 minutes, adding the sweetbreads for the last minute
7
Thoroughly wash the wild garlic leaves and trim off any fibrous ends. Melt the butter in a saucepan on a medium heat. Once hot add the wild garlic, salt and cook until the wild garlic begins to wilt
8
For the broad beans and peas, bring the butter, salt and water to the boil while whisking to emulsify. Once it begins to boil, add the broad beans and peas for one minute. Remove from the liquid and serve immediately
9
Prepare the plate by adding the wilted garlic, broad beans, peas and dotted pea purée. Carve the lamb rump and place over the greens. Arrange the anchovies and sweetbreads around the lamb and serve
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