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Lamb rump with Jerusalem artichoke puree & turmeric yoghurt

Method

  • The day before serving, trim the lamb rumps of all fat and sinew and score the skin. Then place the lamb on a workbench. Make a few small cuts in the flesh and stud with the lemon thyme. Put in a large bowl and toss in the garlic oil and lemon pepper until well coated. Cover with clingwrap and refrigerate overnight.
  • The next day, preheat oven to 210°C fan forced (230°C normal).
  • Mix the yoghurt with the turmeric and a little salt and pepper. Set aside to ‘hang’ for 15 mins until the desired consistency is reached.
  • Gently melt the butter in a heavy-bottomed pot, add the artichokes, cover and cook until translucent. Then add the cream and simmer until the artichokes have broken down, before blending to a smooth puree and seasoning to taste.
  • At the same time, cook the lamb, skin side down, in 1-2 large heavy-bottomed pans (that can go in the oven) over a medium heat for a few minutes until the skin begins to crackle and is golden-brown. Then cook in the oven for about 7 mins, still skin down. Remove and set aside to rest for about 5 mins, before slicing on the diagonal.
  • Combine the grape seed oil and smoked paprika.
  • To serve spread a little of the artichoke puree on individual plates and sprinkle a little of the paprika oil alongside in a pattern. Then spoon a little of the turmeric yoghurt over the oil, place the sliced lamb on the puree and arrange the micro herbs on the yoghurt.
  • Andrei Kononov – The Deck, Southgate

Ingredients

  • 4 x 350 gm lamb rumps
  • a few lemon thyme (or plain thyme) leaves
  • fresh garlic oil (unpeeled garlic cloves marinated in extra olive oil)
  • lemon pepper
  • 500 ml Greek yoghurt
  • 50 gm grated fresh turmeric
  • a large knob of butter
  • 500 gm Jerusalem artichokes, peeled & finely sliced
  • 500 ml thickened cream
  • sea salt & freshly ground pepper
  • 250 ml grape seed oil
  • 100 gm smoked paprika
  • a handful of micro herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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