Chefs Recipe: Rump of Lamb with Courgette & Mint Puree by Pasquale Russo of Cotswold House Hotel

Cotswold House

The evenings are getting lighter and even though spring may not be in the air, it is at least in sight. With that we have a wonderful recipe for lamb from Cotswold House as featured in the brand new Cook Book by Bespoke Hotels- Take 3 – perfect for Mother’s Day or Easter, this mouthwatering dish takes a bit of time but the results will be worth it!

Rump of Lamb by Cotswold House - Bespoke Take 3
Rump of Lamb by Cotswold House – Bespoke Take 3

Ingredients (Serves 4)

  • 4 portions lamb rump trimmed of excess fat
  • 100g millet
  • 100g sundried tomato paste
  • 12 asparagus
  • 2 tbsp black olive puree
  • 1 large courgette
  • Fresh mint leaves
  • 5kg lamb bones
  • 1 celery stick
  • 1 large carrot
  • 1 kg Spanish onions
  • 1 garlic bulb
  • Mixed herbs (bay, thyme, rosemary, parsley)
  • 1k plum tomatoes
  • 200g button mushrooms

Method

Firstly to make the stock, roast the bones in the oven at 200C until golden brown. Cut the vegetables into chunky pieces, then transfer the roasted bones to a large pan and roast the vegetables for 20 minutes in the tray previously used for the bones.

Next add the vegetables to the pan with the bones, cover with cold water and bring to the boil, then slow cook for 4 hours, skimming off any fat from the surface. Pass the stock and reduce it to a sauce consistency.

Finely slice and cook the courgette in a little olive oil. Transfer to a blender, add 2-3 leaves of mint, blitz to a puree and adjust the seasoning, then set aside.

Place the millet in a pan, cover with water, place a lid on top, and cook slowly until soft. Add a little salt and the tomato paste, then keep warm.

Sprinkle the lamb with sea salt and olive oil, before frying on each side, then placing on a tray and finishing in the oven at 200C for 8 minutes. Remove from the oven and leave it to rest for another 8 minutes.

Trim and grill the asparagus on a high heat until nicely charred, then finish the lamb sauce with the olive puree and fresh mint.

When plating the dish, place some courgette puree in the centre with millet in the middle, carve the lamb and arrange it together with the asparagus on top of the millet. Finish with the black olive sauce.

The Chef: Pasquale Russo – Head Chef at Bespoke Hotels

The Restaurant: Fig – Cotswold House Hotel

The Square, Chipping Campden, Gloucestershire, GL55 6AN | 01386 840330 | www.cotswoldhouse.com

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Luxury Restaurant Club
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