British lamb and asparagus are both at their best right now, so this recipe from Nick Deverell for lamb rump with asparagus could scarcely be better-timed.
Nick trained under chefs including Marco Pierre White and Gordon Ramsay, and was formerly head chef of the Soho House group.
He currently runs The Churchill Arms in Paxford, his first solo venture.
- - -
Ingredients
- 6oz Cotswold Lamb Rump
- 1 Head Broccoli
- 100g Purple sprouting Broccoli
- 100g White sprouting Broccoli
- 100g Evesham Asparagus
- 100g unsalted butter
- 100g New Potatoes
- 50g rapeseed oil
Method
To make the broccoli puree, cut the broccoli heads off the stalks and boil in salted water (using 30g of salt per litre) for four minutes. Remove from the water and put straight into a jug blender. Blend until smooth, and check seasoning.
For the sprouting broccoli and asparagus, simply cook in boiling salted water for 2-3 minutes, then remove and lightly coat in rape seed oil.
Boil the new potatoes, then slice once cooked and fry in rapeseed oil until golden.
Finally, for the lamb, render the fat and sear for one minute on all sides. Put in the oven at 190C for five minutes, rest for three minutes, then finish off in foaming butter with garlic and rosemary, then slice.
Plate up the broccoli puree first, followed by the potatoes, lamb, sprouting broccoli and asparagus and finally a drizzle of rapeseed oil.
-
If the future of Ferrari is electric vehicles, then it is our future tooIt's widely believed that Ferrari will unveil its first electric car this year. It's the signal that the internal combustion era is coming to an end.
-
Gaze over Cap Ferrat in this four-bedroom French villaIgnore the wind and the rain. Imagine yourself in this hillside home with some of the best views the Mediterranean can offer.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
Kofta curry with stuffed parathas and cucumber raitaThese curried delights will always be welcome.
-
Crusted rack of lamb with nettle-swirled hummusSwirled into hummus and served with roasted rack of lamb or blended into soup, just two of our favourite nettle recipes to try.
-
Fragrant lamb tagine with cauliflower couscousPulsed into couscous and served with succulent lamb or mashed with Pecorino, just two of our favourite cauliflower recipes to try.
-
Spiced-lamb pizza with roasted purple-sprouting broccoliRoasted and scattered over spiced-lamb pizza or stirred through monkfish pizza, just two of our favourite purple-sprouting broccoli recipes to try.
-
Lemon and rosemary leg of lamb with harissa runner beansServed with lemon and rosemary leg of lamb or blended into hazelnut pesto, just two of our runner bean recipes to try.
-
Mushy broad beans with spicy butterflied leg of lambServed with spicy butterflied leg of lamb or mashed into hummous: just two of our favourite broad bean recipes this summer.
