Slow Cooked Lamb Rump and Cauliflower Pearl Barley

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Ingredients (serves 4)

  • 2 lamb rumps
  • 2 heads of cauliflower
  • 1 bunch of watercress
  • 100g of capers
  • 100g of raisins
  • 1tsp turmeric
  • 100g Parmesan
  • 100g butter
  • A handful of chervil
  • 100g of pearl barley
  • 1ltr of lamb stock
  • 1tbsp of cherry vinegar
  • Juice of 1 lemon
  • 1 onion
  • 4 cloves of garlic
  • 2 sprigs of thyme
  • 4 sprigs of rosemary
  • Handful of basil

The lamb rumps

 

  1. Crush 2 cloves of garlic, finely chop and rub onto the lamb. Pick the rosemary and basil, chop and add to the rub. Season with salt and pepper, place into a roasting tray and add 500ml of the lamb stock. Cover with tin foil and place in the oven at 90 Degrees for 90 minutes.

 

The piccalilli

 

  1. Take one head of cauliflower, remove the florets from the stem and cut into equal sized, little pieces. Roast the cauliflower florets in a pan until golden brown. Remove from the pan and set aside.
  1. Add the raisins and capers, turmeric, 100ml of water to a pot, cover with a lid and bring to the boil.
  1. Once the water has evaporated add the cauliflower florets, a table spoon of cherry vinegar and the juice of one lemon, season with salt and set aside.

 

 

The pearl barley

 

  1. Finely dice the onion and add 2 cloves of crushed and chopped garlic. Sweat in a pan with thyme and a knob of butter. Once the onion is soft, add the pearl barley and gradually cook out like a risotto, gradually adding lamb stock while stirring.
  1. In a separate pan, roast the remaining cauliflower and deglaze with some lamb stock. Once the rice is soft add the cauliflower, Parmesan and butter. Stir in, finely chop the chervil and it to the pearl barley.

 

 

Back to the lamb – to bring it all together

 

  1. Once your lamb has been in the oven for 90 minutes, take it out of the oven, pour all the juices into a pot and reduce the juice into a glaze.  Once reduced, emulsify in some olive oil to finish the sauce.
  1. Take the lamb and render down the fat in a pan on low heat. Caramelize the lamb all around and using a sharp knife, slice the lamb to serve.
  1. To present the dish, place the lamb on the pearl barley, add a spoon of the piccalilli and garnish with watercress and drizzle with lamb sauce. Serve immediately and enjoy.

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