First make the wild garlic butter filling, simply mix together the softened butter and shredded wild garlic, season and roll into a thin tube in greaseproof paper and set in the fridge.
Take the lamb rumps and remove any sinew from the outer edges, trim off half the fat from the rumps and place in a bowl with a drizzle of oil, a crushed clove of garlic and a torn up sprig of rosemary. Leave out at room temperature before cooking.
Next make the roux, melt the water and butter in a pan on stove top add the flour and cook out on stove top until the roux leaves the sides of the pan, transfer mix to a mixer with a paddle attachment, mix to cool slightly by running the machine then gradually add the beaten eggs.Weigh the choux mix and put back in bowl with an equal amount in weight of mashed potato, mix to combine then season with fine salt lay out on a tray cover with cling and chill in fridge. Preheat your oven to 200oc/gas 6 and heat a fryer or wok of vegetable oil.
Next cook the lamb rumps. Season and place fat side down into a hot pan and render the fat so crispy and golden, turn the rumps and sear all outer edges, alternatively sear and render on a pre heated medium heat bbq. Add the rosemary sprig and crushed garlic clove to the pan or bbq’d lamb chumps on a flat and pop in the pre heated oven for around 8 minutes to achieve a pink cooking temperature turn chumps once whilst cooking, next remove lamb and rest. Put the pan back on hob retaining a small amount of lamb fat in the pan and add the chopped shallot cook to soften with no colour then deglaze with sherry vinegar and honey, bring to bubble then add the base stock and a sprig of rosemary reduce on a medium heat to desired consistency.
Prep the asparagus by removing any woody ends and shoots around the lower edges, oil and season and roast for two minutes to slightly soften in a hot pan or bbq then drain on kitchen towel and keep warm.
To cook the choux flour your hands take a small amount of the wild garlic butter and mould the potato choux mix around to achieve a neat ball, repeat this process with the mix then fry until floating and golden. Drain on a kitchen towel and season with salt.
Pass the sauce through a fine sieve back into a pan and whisk in a cold knob of unsalted butter to gloss the sauce. Flash the lamb under the grill to warm then carve with the grain of the meat and drain on a kitchen towel, season sliced lamb with a pinch of sea salt. Begin to plate up your dish by arranging lamb and asparagus on a warm serving plate, drizzle around sauce and arrange choux potatoes on a plate around ingredients or in a pile.
First make the wild garlic butter filling, simply mix together the softened butter and shredded wild garlic, season and roll into a thin tube in greaseproof paper and set in the fridge.
Take the lamb rumps and remove any sinew from the outer edges, trim off half the fat from the rumps and place in a bowl with a drizzle of oil, a crushed clove of garlic and a torn up sprig of rosemary. Leave out at room temperature before cooking.
Next make the roux, melt the water and butter in a pan on stove top add the flour and cook out on stove top until the roux leaves the sides of the pan, transfer mix to a mixer with a paddle attachment, mix to cool slightly by running the machine then gradually add the beaten eggs.Weigh the choux mix and put back in bowl with an equal amount in weight of mashed potato, mix to combine then season with fine salt lay out on a tray cover with cling and chill in fridge. Preheat your oven to 200oc/gas 6 and heat a fryer or wok of vegetable oil.
Next cook the lamb rumps. Season and place fat side down into a hot pan and render the fat so crispy and golden, turn the rumps and sear all outer edges, alternatively sear and render on a pre heated medium heat bbq. Add the rosemary sprig and crushed garlic clove to the pan or bbq’d lamb chumps on a flat and pop in the pre heated oven for around 8 minutes to achieve a pink cooking temperature turn chumps once whilst cooking, next remove lamb and rest. Put the pan back on hob retaining a small amount of lamb fat in the pan and add the chopped shallot cook to soften with no colour then deglaze with sherry vinegar and honey, bring to bubble then add the base stock and a sprig of rosemary reduce on a medium heat to desired consistency.
Prep the asparagus by removing any woody ends and shoots around the lower edges, oil and season and roast for two minutes to slightly soften in a hot pan or bbq then drain on kitchen towel and keep warm.
To cook the choux flour your hands take a small amount of the wild garlic butter and mould the potato choux mix around to achieve a neat ball, repeat this process with the mix then fry until floating and golden. Drain on a kitchen towel and season with salt.
Pass the sauce through a fine sieve back into a pan and whisk in a cold knob of unsalted butter to gloss the sauce. Flash the lamb under the grill to warm then carve with the grain of the meat and drain on a kitchen towel, season sliced lamb with a pinch of sea salt. Begin to plate up your dish by arranging lamb and asparagus on a warm serving plate, drizzle around sauce and arrange choux potatoes on a plate around ingredients or in a pile.
