Roasted Lamb rump, wild garlic emulsion

Ingredients (serves 2)

• 2x 225g lamb rumps
• Salt and black pepper
• Oil for frying
• 60g wild garlic
• 300ml rapeseed oil
• 2 egg yolks
• Generous pinch English mustard powder
• 1 tsp white wine vinegar
• Salt and white pepper

Method

1. First make the wild garlic oil for the emulsion. Rinse the wild garlic, then blanch for 30 seconds in a pan of salted, boiling water. Remove the wild garlic and plunge straight into some iced water, then pat dry on kitchen paper.
2. Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour.
3. Pass through a fine sieve lined with muslin or cloth. Keep in the fridge until needed.
4. To make the emulsion, whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil. Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture – you should be left with a nice, thick green mayonnaise. Season with salt and pepper and more acidity as required.
5. Preheat an oven to 180C.
6. Heat a little oil in a frying pan over a low medium heat. Score the fat side of the lamb rumps and season all over with salt and pepper. Place fat side down in the pan to render the fat. Keep the heat relatively low to prevent the fat from burning. Once the fat is rendered and golden, brown the rumps all over, pouring out excess fat if needed. Transfer the rumps to a roasting tray and roast in the oven for 10-12 minutes until medium pink. Rest well once done.
7. Carve the lamb rumps ensuring to cut across the grain of the meat. Serve with the wild garlic emulsion and other accompaniments.

Accompanying recipes

• Salsa Verde
• Potato Terrine