Lamb rump, with crispy salsify, nettle puree, garlic and red wine sauce



July's Recipe of the Month

 From Aaron Jackson, Head Chef





Nettle puree

  • 250g stem nettles
  • Knob of butter
  • Salt

Garlic puree

  • 200g white garlic
  • 500ml water
  • Knob of butter
  • Salt


  • 100g salsify
  • 500g oil (for frying)
  • 2 whole lemons


  • 1 lamb rump (6oz)
  • Salt
  • Pepper
  • Knob of butter




Nettle puree method

  • In a pan bring some water to boil and add salt.
  • Meanwhile, pick the nettles leaf. Add your nettles to the water and cook for 3 minutes.
  • Cook the nettles and add to blender, and blitz with butter until a smooth puree is produced.

Garlic puree method

  • Get your garlic and water, bring it to boil, and cook it until almost all liquid been reduced.
  • Blitz it in blender until smooth.

Salsify method

  • Wash salsify under cold running water, peel it and put in cold water with your lemons. Otherwise, the salsify will go brown.
  • Cut all of it in 10cm sticks and blanch them in your oil. Make sure the oil isn’t hotter than 140°C for 4 minutes. Leave it to cool down before frying again.
  • Get your oil to 180°C and fry until crispy golden brown.

Lamb method

  • Season your lamb with a lot of salt and pepper, put on the cold frying pan skin side down. This way your lamb skin will be crispy.
  • Add a knob of butter.
  • Put it in the over for 9 minutes for medium rare. After cooked leave it to rest for 10 minutes.