Ingreadient :

Lamb Rump

• 1 lamb rump
• 180g soy sauce
• 100g maple syrup

Asparagus

• 1 bunch large asparagus
• 50g butter
• 50g cider vinegar

Lamb Fat Dumplings

• 300g mashed potato (still warm)
• 100g lamb fat (rendered, frozen and grated)
• 100g egg white
• 100g potato starch
• Salt

Lemon Curd

• 100g lemon juice
• 100g egg white
• 50g whole egg
• 100g dark muscovado sugar
• 100g sunflower oil

Pine Nuts

• 100g Pine Nuts
• 100g oyster sauce
• Juice of 1 lime
• Chopped mint

Direction :

Lamb Rump

1. Score the lamb.
2. Mix the soy and maple syrup together.
3. Put the liquid in a small tub and put the lamb in the liquid, ensuring it’s covered.
4. Marinade for 12 hours.
5. Remove from the liquid, reserving the dressing.
6. Heat a frying pan with a little oil. Add the lamb, fat side down, and colour.
7. Turn over and colour. Turn back to the fat side and put in to an oven at 180°c.
8. Cook for 10 minutes.
9. Remove from the oven and return to the stove.
10. Add some of the reserved liquid to the pan and reduce until thick. Glaze the lamb well.
11. Remove from the pan and allow to rest for 8-10 minutes

Asparagus

1. Blanch the asparagus in boiling water for 2 minutes. Remove and allow to dry for a minute.
2. Heat a frying pan and add the asparagus. Fry for a minute or so, until coloured.
3. Add the butter and vinegar and reduce to a glaze.

Lamb Fat Dumplings

1. Semi whip the egg white.
2. Add the grated fat, starch, egg white and some salt to the potato and mix quickly.
3. Put into a piping bag and pipe onto a floured surface.
4. Allow to set.
5. Portion and blanch for 3 minutes.
6. Remove from the water, allow to dry and then deep fry.

Lemon Curd

1. Put everything, except the oil in to a bowl, and set it over a bain marie. Cook until thick.
2. Remove from the heat and whisk in the oil.

Pine Nuts

1. Toast the pinenuts.
2. Boil the oyster sauce.
3. Add the pinenuts to the sauce.
4. Reduce until thick.
5. Add the lime juice and herbs.