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What you will need
  • 3 rumps of lamb
  • Sea salt (to season)
  • 100g butter
  • 600g purple sprouting broccoli
  • 2 bunches of beetroot
  • 25ml sherry vinegar
  • 500g sliced fennel
  • 100ml white wine
  • 250ml chicken stock
How to make

1. Heat a frying pan and melt butter
2. Season lamb with salt, and brown in frying pan
3. Place lamb in pre-heated oven at 200 degrees for 8 minutes
4. Sweat fennel in a pan until soft
5. Blend fennel with 50g butter, white wine and chicken stock to form purée
6. Blanch broccoli in salted water until tender, and serve
7. Boil beetroots in water with sherry vinegar and a pinch of salt until tender
8. Remove beetroot from water, halve and serve