Try this lamb rump recipe with wild garlic, spring cabbage and pea puree

Jenny Flynn, Executive Chef of Faithlegg Hotel has prepared this delicious recipe for you to try.

Easter is a special time of year because the spring season means there’s an abundance of wild garlic and lamb on offer.

Let us know how you get on!

Pea puree

  • 300g frozen peas
  • 200ml water.

For the pea puree put all the ingredients into a blender and set at a low speed. Increase the speed slowly until the maximum has been reached. Leave to blend for a further minute and pass through a fine sieve – finish by seasoning to taste. Place in a small saucepan ready to reheat and serve.

Lamb rump

  • 4 lamb rumps one per portion
  • 1 spring of mint
  • Sea salt
  • Wild garlic
  • Garlic gloves.

Pre heat your oven to 180c.
Trim your lamb removing any excess fat.
Score the fat side.
Make a rub with both garlics mint and salt – rub into the lamb.
Seal on a hot pan on all sides and transfer to the oven. It should take about 8-12minutes to cook to medium.

Wild garlic crumb is simply breadcrumbs and wild garlic in a blender. You can use gluten free crumbs if you wish. Gentle toast in the oven for 3mins.

Spring cabbage

  • 1 head of cabbage shredded
  • ½ an onion sliced
  • ½ a carrot diced
  • 20g butter
  • Salt and pepper to taste.

Blanch the cabbage and cool down under cold water.
In a pan add the butter and a drop of water.
Cook the onion and carrot without colour and add in the cabbage. Sauté for a few minutes and it’s ready to serve.

To assemble the dish:
Place the cabbage mix on the base of the plate.
Carve the lamb in half and sprinkle the crumb over one side.
Place on top of the cabbage.
Drop the pea puree around the meat.

There you have it, Spring on a plate!