Try out our delicious May Recipe of The Month 2023, Kings Coronation Lamb Rump, New Potatoes, Green Asparagus, Wild Garlic Pesto and Watercress Salad
Serves: 4 people
Prep & cooking time: 30 minuets
Ingredients:
4 x 8oz Trimmed lamb rumps
400g x Mereworth new season potatoes, washed
8-10 x Spears of green asparagus, woody ends removed
50g x Unsalted butter
50g x Wild garlic
15g x Grated parmesan
5g x Toasted pine nuts
50g x Rapeseed oil
10g x Lemon juice
1 x bag Mereworth watercress, washed
1 Bunch of Rosemary
1 Bunch of Thyme
1 x Shallot, finely sliced
Hungry Guest lemon dressing
Salt and pepper
Oil for cooking
Directions:
For the lamb:
1. In a frying pan heat a small amount of oil and place on a medium heat.
2. Season the lamb well with salt and pepper.
3. Place the lamb fat side down and allow the fat to caramelise and render down.
4. Add thyme and rosemary sprigs and half of the butter.
5. Caramelise all other sides of the lamb and place into a preheated oven at 180 degrees C for approximately 2-3 minutes for a medium rare finish.
6. Remove from the oven and allow to rest for 5-6 minutes.
7. Return to the oven for two minutes prior to serving.
For the Jersey royals and asparagus:
1. Place washed potatoes in a pot and cover well with water. Season the water generously with salt.
2. Bring the pan to the boil, then lower to a simmer until the potatoes are tender.
3. Strain the potatoes. Then cut in half.
4. In a frying pan heat half of the butter until foaming.
5. Add potatoes and fry gently until golden brown.
6. Remove from the pan, add a little oil, and fry the asparagus spears until just cooked through.
For the wild garlic pesto:
1. Wash the wild garlic well, and then dry.
2. In a blender place wild garlic, grated parmesan, pine nuts, and rapeseed oil.
3. Blend until smooth. Add lemon juice, check seasoning, and add salt if required.
For the watercress salad:
1. Mix the watercress in a bowl with the sliced shallot.
2. Dress with lemon dressing and season with salt.
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