This impressive lamb rump recipe makes a showstopping summer main course, perfect to wow your friends at a dinner party, or for a special meal for two. With vibrant rainbow carrots and delicate garlic scapes, this dish is as delicious as it is beautiful.
– 4x trimmed lamb rumps
– Few sprigs of lavender and lemon verbena
– 20 caraway seeds, powdered
– Good twist of lemon pepper
– 20ml of vegetable oil
– Purple carrot rounds, washed
– Garlic scapes, washed and cut in half
– Nasturtium flowers
– Few knobs of butter
– 4 leeks washed and cut in 1” rounds
– 100g mint leaves, washed and dried thoroughly
– 50g spinach leaves, washed and dried thoroughly
– 50g rapeseed oil
White carrot sauce
– 4 white carrots, cleaned and sliced into ¼ inch rounds
– 1 onion, diced
– 1 medium clove garlic, peeled, left whole
– 1 glass white wine , Sauvignon Blanc works well
– 2 sprigs fresh marjoram, left whole
– 1 small sprig fresh thyme, left whole
– Salt and pepper to taste
– 1 tsp cider vinegar
– 1 tsp sugar, or as needed
– 60g cold butter
1. First, add all lamb rump ingredients together and allow to marinate for a few hours, preferably overnight.
2. To make the mint oil, warm oil to 60 degrees and place in liquidizer and blitz with mint pass through a muslin cloth should give you 30ml oil
3. Saute off the onions in a mid heated pan until onions are translucent add the garlic and sliced white carrot add the sprigs of marjoram and continue to cook for further 10mins. Add the wine and cook until the wine reduces by 70%.
4. Add clear vegetable stock, or water with some vegetable boullian to just cover the carrots,
5. Reduce heat to low and gently simmer the carrots until very tender. You should be able to crush a slice between thumb and forefinger with little effort. Taste a carrot –if it needs it sweeten with sugar ,
6. Reduce carrot cooking liquid to 1 cup. Discard herbs. Starting on low, blend carrots to a puree. With half of the cooking stock with fine puree done add butter and blitz again for shine and volume season to taste add small drop of good cider vingar bring up flavor ,set aside until needed.
7. To serve, discard the herbs from the lamb and take out from oil.
8. Seal the lamb in a hot pan on all sides, put in to preheated oven at 180 cut for 10 mins for pink lamb but allow 5/6 mins resting time this is critical to the dish.
9. Blanch leeks in simmering salted water for 3 minutes after 1 minute add the scapes to same water, remove drain and sautéed in pan butter and season , I add dashi stock to the leeks but this is totally optional.
10. Heat up carrot puree and add a drop of cream to loosen mixture.
11. Carve lamb in two and put on the plate, pour carrot sauce to the side and place leeks on sauce randomly and unevenly, put herbs and puprle carrot around the plate. Finally, scatter the garlic scapes and drizzle mint oil over, sprinkle sumac and salt over the lamb and serve.
Currently the Executive Head Chef at Danú Restaurant in The Brehon, Killarney, Chef Chad Byrne has extensive experience working in renowned establishments such as the Michelin Star restaurant Ristorante Semplice in London, the five star Heritage Golf & Spa Resort in Killenard, The Killarney Park Hotel and The Clarence and Merrion Hotel in Dublin.
Chad was awarded Irish Gastro Chef of the Year in 2012 along with a Gold Medal from Chef Ireland 2012 and has also represented Ireland in the culinary Olympics in Errfurt Germany. Danú Restaurant holds 2 AA Rosettes and Chad runs the kitchen with the ethos of food, focus and fun.