Ingredients
- Serves 4
- 4 pieces lamb rump (150g-175g each), trimmed
- 16 asparagus spears, woody end removed, gently peeled
- 200g fresh peas
- A handful of chard leaves, central stalks removed
- 150g butter
- 100g goat’s curd (you can use fresh goat’s cheese instead)
- Rapeseed oil
- Sea salt</li><li/><li>Serves 4
- 4 pieces lamb rump (150g-175g each), trimmed
- 16 asparagus spears, woody end removed, gently peeled
- 200g fresh peas
- A handful of chard leaves, central stalks removed
- 150g butter
- 100g goat’s curd (you can use fresh goat’s cheese instead)
- Rapeseed oil
- Sea salt</li><li/></ul>
For the lamp rump: season the lamb with sea salt. Heat some oil in a large frying pan and brown the lamb on all sides. Add 75g of the butter and allow it to become brown and nutty. Lower the heat slightly and baste the rump for five minutes. Place in an oven heated to 180 degrees/gas 4, for five to 10 minutes, depending on how you like your lamb cooked. I usually do five minutes for rare and 10 for medium.
To cook the vegetables: fill a small pot with water and add the rest of the butter. Season with some sea salt and allow it to come to the boil.
Blanch the vegetables briefly. I usually cook each vegetable for one to two minutes. Start with the asparagus, add the peas, then finally the chard. Make sure to season them with sea salt before you put them on the plates.
To serve: arrange the vegetables on the plates. Place a few dollops of goat’s curd on top of them. Carve the lamb and arrange it over the vegetables. If you like, you can shave a spear of asparagus on a mandoline, season it with some lemon juice and salt, and use it to garnish the dish.
