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BBQ Lamb Rump with Pea Purée & Puy Lentil Cassoulet Recipe From Asador

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Asador Head Chef Florin Vasilache has shared his recipe for BBQ Lamb Rump with Pea Puree & Puy Lentil Cassoulet – a restaurant quality dish you can recreate at home to wow family and friends.

Ingredients:

For the Lamb
4 centre cut lamb rump
 Handful of thyme
Handful of rosemary
1 head of garlic
200ml olive oil

For the Cassoulet
200g puy lentils
3 medium carrots
100g pearl onions
1 onion, cut in half
1 head of garlic
 Thyme
20ml cream
50g frozen peas
200ml red wine
Sherry vinegar, for drizzling
 salt
 pepper

For the Pea Purée
250g frozen peas
3 banana shallots
3 cloves garlic
200g chicken stock
100g cream
 salt
 pepper

Method:

Marinating the Lamb
1. Score the rump of lamb.
2. Roughly chop the rosemary and thyme and mix with garlic and olive oil to make a paste.
3. Rub the herb paste all over the lamb rump and leave to marinate overnight.

For the Pea Puree
1. Peel shallots and garlic and slice thinly.
2. Place a drop of oil in a frying pan, add the shallots and garlic and sauté until soft.
3. Add frozen peas to the frying pan and stir.
4. Add the chicken stock to the mix and bring to the boil.
5. Add the cream and place in the food processor or blend with a hand blender.
6. Finely sieve the mixture.
7. Season well and let cool immediately.

For the Cassoulet
1. Place lentils in large pot with thyme, garlic, two halves of onion and 1 carrot.
2. Fill the pot up with water, bring to the boil and let simmer for 20-30 minutes until lentils have soften and tender.
3. Take medium frying pan
4. Over a high heat, add pearl onion to a medium frying pan and fry for a minute for colour. Pour in red wine and reduce until it is a syrup texture. Remove from the heat and cool.
5. Peel and dice two carrots. Place them in the small saucepan and add some water and salt and bring to boil and cook until soft and tender. Remove heat and cool.

To Serve
1. Set a medium pan over a medium heat and add a little bit oil. Place the lamb rump on the pan.
2. Seal the lamb on all sides and place in the pre-heated oven at 180° for 8 to 10 minutes to cook to medium. Remove the lamb and set it to the side to rest.
3. Add the carrots, pearl onions and lentils to the saucepan over medium heat and sauté them. Add a drizzle vinegar and season them with salt and pepper.
4. Finish with cream to make a nice and thicker consistency.
5. Warm up the pea purée and place at the bottom of the plate bowl
6. Place the cassoulet on top of pea purée.
7. Heat the rump of lamb in the oven for 2 minutes and then slice in 5 portions and place over the cassoulet.

Chef’s tip: Peel and slice one carrot very finely and fry in oil to make it crispy and then sprinkle over top.

RECIPE FROM ASADOR

AsadorAsador is a highly popular Restaurant on Haddington Road, Dublin 4. Open since November 2012 and recently renovated to achieve a sleek, stylish look, Asador is perfect for after work dinner and drinks or a romantic evening. The whole premise of Asador, which incidentally means barbecue or grill in Spanish, is to use high quality produce and cook it in the most ancient of ways in a huge “Asador” with lump-wood charcoal and oak & apple hard woods to give the food a unique flavour. The living, breathing heart of Asador’s open kitchen is the bespoke 1.2 tonne ‘Asador’. Asador’s chefs have spent time in Spain, Portugal & Argentina learning all about the craft of delivering exquisite barbecued food.

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