Rump of lamb with baby gem lettuce and lettuce sauce
by Tom Kitchin
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Ingredients
Fresh Meat
4 lamb rumps, about 250g each
1 lamb belly
2 lamb kidneys, cleaned and halved
Store Cupboard
salt
pepper
250ml of chicken stock
Spices & Dried Herbs
1 tbsp of fennel seeds
1 tbsp of ground cumin
Oils & Vinegars
olive oil
vegetable oil
Salad & Fresh Herbs
6 baby gem lettuces, roughly chopped
Fruit & Vegetables
1 onion, thinly sliced
Dairy
250ml of whipping cream