Roast Rump of Llanrhidian Salt Marsh Lamb,
Gower new season potatoes & foraged salsa verde with pan jus.
4 x 200g Lamb rumps
1.2 kg of Gower new season potatoes washed & lightly scraped
A handful of each of the following wild herbs:
Samphire + a little extra un-chopped
All picked through with stalks removed, washed, patted dry & finely chopped.
A dessert spoon of Dijon mustard
125 ml of best quality virgin Olive oil
1 lemon zested & juice.
Extra oil Extra oil for cooking
400 ml of lamb stock
100ml of red wine
1 bulb of garlic split across the hemisphere
1. Trim score & season lamb rumps.
pre-heat oven to 220℃.
2. Heat a tblsp of oil in a heavy large frying pan, sear the lamb rumps colouring evenly on all sides. Add garlic halves to the pan to cook with lamb.
3. Place lamb in the pre-heated oven at 220℃ and cook for 8-10 mins.
4. Mean while boil new potatoes in a pan of salted water until tender & cooked. Drain immediately, set aside.
5. In a mixing bowl place the mustard, lemon juice & zest and beat together with a whisk. Pour in the olive oil in a steady stream until it’s all mixed in.
6. Add the chopped herbs, season & taste.
7. Remove lamb from the oven, place on a tray & rest in a warm place.
8. Carefully place the hot pan that you cooked the lamb in on the heat, leave the garlic in the pan & deglaze with red wine. Cook until this has reduced to a syrup add lamb stock & reduce by half, taste & adjust seasoning.
Warm your plates.
9. Carve the lamb, lightly warm through the potatoes toss in the salsa verde dressing, season & lightly crush. Serve under the lamb, dress the plate with blanched samphire & glaze with the sauce.