A Dish From Dean – Perfect for Christmas
By ELEANOR MCGILLIE 16 December, 2018
A Dish From Dean is a weekly feature published by Live It Experience It where Chef Dean Coppard shares recipes for you to try. This week it’s Lamp Rump, Smoked Buttered Mash, Grilled Asparagus, Honey and Thyme Glazed Carrots, Red Wine and Rosemary Sauce burnt on Onion Puree.
If you are anything like me around this time of year I scour the recipe books for something a little different and then Dean Coppard landed this absolute beauty – Lamp Rump, Smoked Buttered Mash, Grilled Asparagus, Honey and Thyme Glazed Carrots, Red Wine and Rosemary Sauce burnt on Onion Puree.
The idea behind this dish is that if you are like Dean and have seen your fill of turkey then this could be a lovely dish for Christmas day. In fact I think this will be what I’m having as I love the flavor that the lamb rump offers and a little teasers of what Dean Coppard does to make the humble Christmas pud a show stopper of the Christmas day feast then make sure and look out for next week’s dish.
Here’s what you need and how to cook this tantalizing dish.
Serves 4 people
4 x rumps of lamb, trimmed of excess fat
200g of butter
Rosemary, thyme and four smashed garlic bulbs
For the mash
200g of peeled potatoes
100g of smoked Abernethy Butter
100ml of milk
Salt and pepper
For the asparagus
3 x spears per person
100g of butter
For the carrots
6 x large carrots, cut into baton shapes
4 x tablespoons of honey
4 x sprigs of thyme
For the Sauce
200ml of red wine
200ml of stock
4 sprigs of rosemary
For the onion puree
2 x roughly chopped white onions
100g of butter
100ml of oil
Place the peeled potatoes in a heavy bottom saucepan and cover with water and boil until soft, strain water and mash adding the smoked butter and seasoning.
Boil the carrots and the asparagus until almost soft strain and run cold water over them or refresh in iced water.
Place the Lamb rump fat side down for 3 minutes in a non stick frying pan until a golden brown, add the oil and the butter along with the rosemary, thyme and garlic. Using a large spoon baste, or cover the rump with the herb flavoured butter. Place in a pre-heated oven at 180c for 12 minutes.
For the sauce, place the red wine and stock in a saucepan with the rosemary and reduced by half it should thicken or become syrupy in texture.
Place the onions in a pan and the butter and oil, and stir until brown in colour, place in a food processor once soft and blend until smooth, add a little cream if needed.
Place the mash in the middle of the plate, toss the carrots in the honey and thyme and grill the asparagus add to the plate, cut the rump in half and place on the mash, dot the puree around the plate and spoon over the sauce.
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