Our Guest Head Chef, Jay, loves nothing more than creating mouth-watering, seasonal dishes using only the best quality, local ingredients for our menus. Whilst we await the warmth of a sunnier climate and the return of alfresco dining, Jay is pleased to provide a tummy-warming dish that will not only take you to food heaven but is super simple to achieve.
Pan-roasted rump of lamb with pearl barley risotto
- 1 lemon, zested
- 2 cloves garlic, finely chopped
- 1 sprig rosemary, finely chopped
- Cracked black pepper
- Cold pressed rapeseed oil
- 4 lamb rumps
- 250 g pearl barley
- 2 large banana shallots, diced
- 250 g baby red chard
- 25 ml red wine vinegar
- 150 ml red wine
- 1 beef jelly stockpot
To serve with the dish:
- 3 bunches purple sprouting broccoli
For the marinade:
- To make the marinade, mix the lemon zest, garlic and rosemary in a bowl with a little rapeseed oil and a teaspoon of cracked black pepper.
- Using a large food bag / large sealed tuppaware dish, pour in the marinade and add the lamb rumps, massage in. Cover and place in the fridge overnight to marinade (or at least 2-3 hours).
Cook the main dish:
- Pre-heat the oven to 180 °C / Gas Mark 4.
- An hour ahead of serving, bring the marinated lamb rumps to room temperature, and gently boil the pearl barley (as per packet instructions) in a pan of water for 40 mins or until soft. When cooked, drain and set aside.
- Heat a heavy-based ovenproof pan on the hob, add a little rapeseed oil and brown off the lamb rumps on all sides
- Place the pan of rumps in the oven, skin side down, and roast for 8-10 minutes.
- Remove lamb rumps from the pan, cover and set aside somewhere warm to rest.
- Drain the residual fat from the lamb pan and return to the hob, over a low heat.
- Add the diced banana shallots and gently sweat for a few minutes.
- Deglaze the pan with 25 ml of red wine vinegar to release flavour from the bottom of the pan and reduce this liquor to a syrup.
- Once syrup-like, add 150 ml of red wine to the pan, increase the heat and reduce by half.
- Once reduced, turn the heat down to a low heat and add your pearl barley to the pan, along with a beef jelly stockpot and 50ml water, any resting juices from the lamb, and the baby red chard.
- Allow the chard to wilt, and the barley to absorb the wine and stock, and cook until enough liquid has been absorbed to leave you with a risotto texture.
- Taste the risotto for seasoning, and plate up. Serve with steamed purple sprouting broccoli and the roasted lamb rump resting on top.
Bon Appetit! Enjoy this delicious meal with a large glass of quality Pinot Noir (or two)…
Don’t forget that Jay is our guest-chef for a limited time, so book online and come and enjoy his incredible cuisine.