Nick Deverell Smith, head chef at The Churchill Arms, shares one of his favourite recipes for lamb.
British lamb and asparagus are both at their best right now, so this recipe from Nick Deverell for lamb rump with asparagus could scarcely be better-timed.
Nick trained under chefs including Marco Pierre White and Gordon Ramsay, and was formerly head chef of the Soho House group.
He currently runs The Churchill Arms in Paxford, his first solo venture.
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Ingredients
- 6oz Cotswold Lamb Rump
- 1 Head Broccoli
- 100g Purple sprouting Broccoli
- 100g White sprouting Broccoli
- 100g Evesham Asparagus
- 100g unsalted butter
- 100g New Potatoes
- 50g rapeseed oil
Method
To make the broccoli puree, cut the broccoli heads off the stalks and boil in salted water (using 30g of salt per litre) for four minutes. Remove from the water and put straight into a jug blender. Blend until smooth, and check seasoning.
For the sprouting broccoli and asparagus, simply cook in boiling salted water for 2-3 minutes, then remove and lightly coat in rape seed oil.
Boil the new potatoes, then slice once cooked and fry in rapeseed oil until golden.
Finally, for the lamb, render the fat and sear for one minute on all sides. Put in the oven at 190C for five minutes, rest for three minutes, then finish off in foaming butter with garlic and rosemary, then slice.
Plate up the broccoli puree first, followed by the potatoes, lamb, sprouting broccoli and asparagus and finally a drizzle of rapeseed oil.
