Ingredients

Ingredients For the lamb rump

• 3 tbsp olive oil

• 4 x 250g/9oz aged rump of lamb, excess fat trimmed

• salt and freshly ground black pepper

• few sprigs fresh rosemary and thyme

For the lamb neck

• 1 tbsp olive oil

• 100g/3½oz lamb neck

• 1 garlic clove, chopped

• few sprigs fresh rosemary and thyme

• 750ml/1½ pints brown chicken stock

• sea salt and crushed coriander seeds (mixed)

For the slow-roasted tomatoes

• 8 vine tomatoes

• sea salt and crushed coriander seeds (mixed)

For the cauliflower purée

• 2 tbsp olive oil

• 1 garlic clove

• small piece root ginger, peeled

• 1 stalk lemongrass

• 300ml/10½fl oz hot chicken stock

• 1 small cauliflower, broken into florets

For the shallot purée

• 25g/1oz butter

• 2 tbsp olive oil

• 4 banana shallots, peeled, halved lengthways

• 600ml/1 pint hot chicken stock

For the spiced treacle

• 1 stick cinnamon

• 3-4 cardamom pods, lightly crushed

• 1 tsp cumin seeds

• 1 star anise

• 1 tsp coriander seeds

• 250ml/8fl oz treacle

For the rest of the vegetables

• 4 baby violet artichokes, trimmed, cored, halved

• ½ lemon, juice only

• olive oil

• salt

• 100g/3½oz fresh broad beans (podded weight)

• 100g/3½oz fresh peas (podded weight)

• 100g/3½oz unsalted butter

• salt

• 100g/3½oz green beans, topped and tailed, chopped

• 1 spring onion, chopped

• 50g/1¾oz baby spinach leaves

• 100g/3½oz ash rind goats' cheese, chopped into small cubes

• 1-2 tsp caster sugar

• 50g/1¾oz black trompette mushrooms, torn into long strands

• 1 organic carrot, peeled, finely sliced

• 1 courgette, finely sliced

• 1 small bulb fennel, finely sliced

• 200ml/7fl oz hot lamb jus, for drizzling

Description

Recipe Uses 3 Tbsp Olive Oil, 4 X 250g/9oz Aged Rump Of Lamb, Excess Fat Trimmed, Salt And Freshly Ground Black Pepper , Few Sprigs Fresh Rosemary And...

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