Page 8 - Yachter Spring/Summer 2020

8 FROM THE GALLEY
FROM THE GALLEY Roast rump of lamb with dauphinoise potatoes and pea fricassée
SERVES 6
Ingredients
6 8oz corner cut lamb rumps
Dauphinoise:
1kg floury potatoes (King Edward, Maris Piper or Desirée) peeled and thinly sliced 1mm thick
4 cloves of garlic
Sprig of thyme
Sprig of rosemary
300ml semi-skimmed milk
300ml double cream
Salt
Pea fricassée:
150g peas (blanched and deshelled or frozen) 150g broad beans (blanched and deshelled) 100ml white wine
450ml double cream
1 baby gem lettuce shredded
Salt and pepper
Method
1 Start by making the dauphinoise.This can be done the day before and left to set in the fridge. Put the milk, cream, garlic, thyme and rosemary into a saucepan and bring
to the boil, then simmer for 2 minutes. Set aside and leave to cool for 15 mins.
2 Strain the milk and cream mixture, taking out the herbs and garlic.
3 Pour a tiny amount of the cream mixture into the bottom of a suitable baking tray or earthenware dish, then place a layer of the sliced potatoes slightly overlapping each slice, then turn the dish/tray 90 degrees and add another layer of potatoes. At this stage sprinkle a tiny amount of salt on top. Add a little more cream, turn dish tray 90 degrees and add the next 2 layers of
potatoes; keep repeating till all the potatoes and cream mixture is used up. If you press the potatoes down with the back of a spoon the cream should just come up to the level of the potatoes (if needed, add a little more cream).
4 Cover the dauphinoise with baking parchment and tin foil and cook in a pre- heated oven 170°C for 1 hour.The potatoes should be cooked enough that a blunt knife will cut through. If not, place back in oven and check again after 10 mins. Once the potatoes are fully cooked, either set aside somewhere warm if using straightaway, or place in the fridge to set for use the next day.
5 Prepare the lamb rump by removing the skin using a sharp knife, being careful not
to remove the top fat; turn over and remove any excess fat or sinew.
6 Place the lamb rumps in a warm frying pan, fat side down and lightly season with salt and pepper. Gently render down the fat of the lamb; this will be shown when the fat side begins to turn a golden-brown colour. At this stage gently turn over the lamb and sear all sides.
7 Place the lamb rumps onto a baking tray and cook at 180°C for 20 minutes with the dauphinoise.
8 Make the fricassée by gently frying the peas and beans without colouring, add the white wine and cream, turn up the heat until the liquids have reduced by half, add the shredded baby gem lettuce and season to taste with salt and pepper.
9 When the lamb rumps are ready, leave to rest for about 5 mins and begin plating up.