Roast Rump of Lamb
Sliced Rump of Lamb with glazed Heritage Carrots and roasted Chervil
Rump of lamb
Bunched heritage carrots
- Blanch the carrots in lightly salted water, strain and dry. Put in a pan with sesame oil, sesame seeds and honey. Keep turning the carrots to ensure an all over glaze.
- Peel the chervil roots and lightly cook in water. Finish in a roasting pan with the rump of lamb.
- To cook the rump of lamb, brown on the stove with whole cloves of garlic, shallots and thyme, then transfer into a hot oven and cook for approximately 10 minutes. Take out, and leave to rest for a further 10 minutes.
- To serve: Slice the rump of lamb, place the glazed heritage carrots and roasted chervil root to the side and dress the plate with lamb jus, sesame oil and micro shoots (micro basil and coriander recommended).