Lamb rump with wild garlic, anchovy and pea purée
by Alan Murchison
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Ingredients
Fresh Meat
4 lamb rumps
30g of lamb fat
200g of lamb sweetbreads, cut into bite size pieces
Store Cupboard
1 sprig of rosemary, leaved stripped
salt to taste
50g of flour
12 anchovy fillets, in brine
Fruit & Vegetables
2 garlic cloves, crushed
150g of wild garlic leaves
300g of broad beans, shelled
300g of fresh peas
Dairy
380g of butter
Frozen
300g of frozen peas
Beverages
700ml of water, boiling