Rump of lamb with a celeriac potato rosti Recipe
roast sweet corn and Pickering watercress salad bound in lemon and cracked pepper dressing created by Kevin Mulraney from Burn Hall HotelIngredients
- Serves two
- 2 Lamb rumps
- 4oz Celeriac (peeled grated)
- 4oz potato (peeled grated)
- ½ tea-spoon of chopped fresh Basil
- 1 egg yolk
- Large bunch of watercress
- One corn (on the cob)
- 1 Lemon
- ¼ teaspoon cracked pepper
- ¼ teaspoon honey
- ¼ teaspoon sherry vinegar
- 2 tablespoon olive oil/salt and pepper
Instructions
For the lamb:
Score and season the lamb, set aside for five minutes to remove fridge chill.
Take a pan of salted cold water bring to the boil, put the corn in the pan, and simmer for between 5-6 min’s, remove from the water and set aside.
Pre heat oven to gas mark 8/220c. Fat side down place the lamb in a hot dry frying pan and fry for two minutes, turn the joints over and place in the centre of the oven. Cook for 12 minutes, remove and allow to rest.
For the vegetables:
Take one mixing bowl and combine the Celeriac, potato, basil and egg. Season with a little salt and pepper Leave for 2-3 minutes then squeeze out the mix.
Heat a knob of butter in a frying pan, add a little oil if you use salted butter (stops it burning) unsalted is ok. Shape into a potato cake, or set in a ring. Fry gently 3 minutes each side. Keep somewhere warm
Pick and wash your cress, leave to drain.
Cut the kernels off the cob and place into a dry frying pan. Heat and shake for 2-3 minutes until they pop and glaze. Set aside.
Mix the corn and cress in a bowl and dress*. Place in the centre of the plates, place your Rosti on top, slice the lamb rump and fan onto the top of the potato
*To make the dressing:
Zest and squeeze the lemon. Mix the zest, pepper, honey and vinegar together and slowly whisk the oil in, season with salt, pepper and the lemon juice
