Lamb rump

The Wildebeest recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

Top and tail each potato, then cut in half widthways. Using a pastry cutter of and inch and a half cut through each half of potato, obtaining 6 deep discs shaped pieces. Seal the potato in a poaching bag with 80g of butter, pinch of salt, some freshly grounded black pepper and sprigs of thyme and cook sous vide in a water bath at 85C for 30/40 minutes (depending on size). Once cooked chill in icy water.

Bring the vegetable stock to the boil and add the mint leaves to infuse the stock for a couple of minutes, then remove and discard. In a separate pan sweat off the garlic and shallots without colouring, add the peas and cook continuously stirring for 2 minutes, pour the hot stock into the pan and bring back to the boil. Simmer for 3 minutes and add a splash of cream. Remove from heat and process in a blender/food processor. Reheat before serving.

Trim the grelot onions at the top, cut them in half and seal in a poaching bag with the remaining butter, pinch of salt, pepper and a sprig of thyme and cook sous vide in a water-bath at 85C for 15/20 minutes. Once cooked char side down in a pan until golden colour. In the same pan colour both sides of your fondant potato.

Trim any sinew from the lamb rump, remove the skin and score the fat diagonally creating a diamond pattern. Place lamb rump in a hot pan fat side down, turning to colour all sides. Once nicely coloured place in preheated oven at 180C for 7 minutes along with the fondant potatoes, and let rest for 5 minutes before slicing.

To plate; drag a spoon of pea puree, slice the lamb rump in 3 (trimming both the ends) and place across the puree interchanging with the fondant potato.

Garnish with fresh Pea Shoots, mint crisps and grelot onion petals.