INGREDIENTS
· 2 Southdown lamb rumps
· 50g olive oil
· 20g canola oil
· 20g butter
· 1/2 clove garlic fineky sliced
· 40g water
· 100g Brazil nuts
· sea salt to taste
· ½ tspred wine vinegar
· 10 cherry tomatoes
· 1tbs deep fried shallots
· 50g soft goats cheese
· fresh mint
· fresh basil
· sea salt
· 10g caster sugar
· 30g rice wine vinegar
· 1 lemon
METHOD
1. Remove skin from lamb and lightly score the flesh.
2. Season lamb with plenty of sea salt and black pepper. Place into a hot pan with a splash of olive oil.
3. Cook the lamb on both sides, until caramelised, adding a knob of butter and a crushed clove of garlic. Continue basting both sides then roast in a hot oven for 8 minutes skin side down.
4. Nut milk sauce: blend together water, olive oil, canola oil, Brazil nuts and ¼ clove of garlic. Pour into a bowl and add sea salt and a dash of red wine vinegar. Set aside.
5. For the garnish: halve some small cherry tomatoes, add to a bowl with some fried shallots and soft goat’s cheese. Do not mix ingredients at this stage. Add sliced shallots and fresh mint and basil.
6. Take lamb out of the oven. Allow to rest for at least five minutes.
7. Remove the garlic from the pan, leaving all the juices. Add onion and sauté lightly with a pinch of salt, sugar and rice wine vinegar.
8. Place onion/garlic mixture in a bowl. Add lemon, a splash of olive oil and a pinch of sea salt.
9. Slice lamb. Lightly mix the salad.
10. To serve: place a couple of spoonful’s of nut milk sauce on base of a plate. Place sliced lamb on top and finish with the lightly mixed salad.