Lamb rump with burnt leek, pea puree and crushed jersey royal potatoes


Cooking instructions

For the pea purée:

  1. Bring to a boil a pot of salted water with 100g of butter. Add the peas and cook for up to 5 minutes, until tender.
  2. Remove from heat and drain the liquid, but keep it to the side. 
  3. With the help of a stick blender or blender, start blending the peas and add gradually the cooking liquid until you obtain a thick but smooth purée. Check seasoning. Place the puree into a bowl on top of ice cold water. Place in the fridge.

For the lamb:

  1. Cook the jersey royal, mint, salt and water. Bring to a boil and cook until firm and soft.
  2. Blanch the leeks in boiling salted water. Remove, and cool down under cold running water.
  3. Add oil into a hot pan. Place the lamb skin side down into the pan and brown until it is coloured on all sides.
  4. Place onto a roasting tray, place into an oven preheated to 180 degrees Celsius, and cook for 15 minutes. Then, rest for 6 minutes.
  5. Turn the grill on to max heat, and while the lamb rests, grill the leeks cut side up until blackened.
  6. Arrange on a large plate.