Cooking a new season menu with Peter Gilmore at the Electrolux showrooms was about more than the stunning spring vegetables. We also cooked lamb. Chef likes to brine his rump to tenderise the meat, so make sure you leave plenty of time for the preparation. Here’s the recipe; it’s also a stunning dish. Mine however, was just off centre; I was so busy chinwagging with Chef that I left my lamb in the oven just the tiniest touch too long. It was still close to perfect though *wink*
Roasted Spring Lamb Rump with Artichoke Cream, Crisp Artichokes and Pea Blossoms
8 x well-trimmed spring lamb rumps
1 litre water
100mls extra virgin olive oil
fresh ground black pepper
2 litres cold water
100mls extra virgin olive oil
juice of 1 lemon
large pinch of salt
1 celery stick
12 globe artichokes
2 cloves garlic
1/2 brown onion
100gm soft unsalted butter
50ml extra virgin olive oil
32 pea flowers or a selection of fresh baby herbs
First make a brine combining the 1 litre of water and 60gm sea salt. Mix in the salt until is has dissolved. Add the trimmed lamb rumps. Place the brine and lamb rumps in the refrigerator for 6 hours. (This process will help to tenderise and season your meat.)
Proceed to make your artichoke cream and crisp artichoke leaves.
In a large saucepan place 2 litres of cold water, a pinch of salt, the juice of one lemon, finely chopped carrot, onion and celery stick. Now find a suitable saucer or plate that will fit just inside the saucepan, a sheet of baking paper and have them at the ready.
With a sharp knife cut away the top half of the artichoke flower and discard. Holding the bottom half of the flower and stem, use your hands to break away the tough petals and expose the softer inner petals.
With a sharp pairing knife remove the hairy choke from the middle of the artichoke. Peel the stem with a peeler until it exposes the tender flesh. Now immediately submerge the prepared artichoke in the water mixture and cover with the baking paper topped with the plate to completely submerge the artichoke, so that it doesn’t oxidise.
Repeat this process until all the artichokes are prepared.
Place the pot on the stove and bring to the boil with the plate and baking paper remaining in place on top of the artichokes. Turn the heat down to simmer and allow to simmer for 5 minutes then remove the pot from heat and allow the artichokes to cool completely in the water.
Once cool remove the artichokes and place on a cutting board. Cut the artichokes in half lengthwise. Remove the delicate leaves from the base near the stem. Reserve these leaves, place them on a tray lined with baking paper.
Place the try in a low temperature oven (120 degrees Celcius) so they fully dry. Later you will need to deep fry these leaves until they become golden brown and crisp. You can store them in an airtight container ahead of time.
In a small saucepan add the finely diced garlic and onion with 50ml of the extra virgin olive oil and sweat until the onion and garlic become soft (low heat).
Add the artichoke bases and stem and heat for 1 minute. Place thee artichokes, onions and garlic into a small food processor; add 100gm of soft butter, the juice of 1/4 lemon and process until smooth. Set aside in a small saucepan to be warmed up before serving. Season with black pepper and salt.
Remove the lamp rumps from the brine and pat dry with a tea towel.
In a hot non stick pan seal the rumps until they are well coloured.
Place the rumps on a baking tray and cook in a 200 degree Celsius pre-heated Electrolux oven for 10 minutes depending on how you like your lamb. Allow the lamb to rest in a warm place for 5 minutes.
Heat the artichoke cream and place a large spoonful in the centre of each serving plate.
Carve each lamb rump into 5 slices and lay over the artichoke cream. Drizzle the lamb with some extra virgin olive oil and cover in crisp artichoke leave, pea blossoms or herbs.