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Roasted Lamb Rump with Salsify and Wild Mushrooms

This lamb rump with salsfy recipe from perfectly demonstrates how simply yet carefully preparing choice ingredients can garner stunning results. Take your time with each element, particularly when cooking the beautiful lamb, to achieve a wonderfully caramelised exterior.

Prep Time

    •    Prep and Cook time: 1 hour 15 minutes, plus soaking time for sweet breads
    •    Yield: Serves 4


Lamb rump:

    •    salt
    •    1 knob of butter
    •    4 lamb rumps,180g each

Jerusalem artichoke puree:

    •    salt
    •    pepper
    •    40g of butter
    •    1 lemon, juice only
    •    40ml of double cream
    •    400g of Jerusalem artichoke, peeled and roughly diced


    •    madeira
    •    vegetable oil
    •    chicken stock, or vegetable stock
    •    4 batons of salsigy, peeled and cut into 3


    •    salt
    •    butter
    •    vegetable oil
    •    400g of sweetbreads

Wild mushrooms:

    •    salt
    •    olive oil
    •    1 knob of butter
    •    1 tsp mint, chopped
    •    400g wild mushrooms
    •    1 tsp parsley, chopped
    •    1 tsp marjoram, chopped


  1. Start the dish by soaking the sweetbreads in lightly salted water for 1-2 hours - this will help to remove any bitterness and impurities. When finished, rinse thoroughly and soak in clean, cold water for 10-15 minutes. Pat dry and refrigerate until ready to cook.

  2. To prepare the Jerusalem artichoke purée, place the Jerusalem artichokes and lemon juice in a pan of cold water. Bring to the boil, cook until very tender and drain.

  3. Place the artichokes in a food processor with the butter and cream and blitz until very smooth. Season to taste with salt and pepper and keep warm.

  4. Place a pan over a high heat and add a dash of vegetable oil. Roast the salsify root until dark golden brown all over, reduce the heat then add a splash of Madeira to deglaze the pan.

  5. Allow the salsify to cook slowly, adding some stock if necessary if it’s drying out. Set aside until required.

  6. Preheat the oven to 220˚C/gas mark 8.

  7. To cook the lamb, season the meat all over. Meanwhile, place a pan over a medium-high heat. Once hot, add the lamb skin-side down and allow the fat to render out of the meat. Once golden, turn and colour evenly on all sides. Add a good knob of butter, allow the butter to foam and baste the lamb with the butter.

  8. Place the pan into the oven and allow to cook for 6-8 minutes for a medium rare finish - or 55-60˚C when tested with a meat thermometer.

  9. Remove the pan from the oven and allow the lamb to rest for 6-8 minutes.

  10. Add some olive oil to a separate pan and place over a medium heat. Add the wild mushrooms, sauté for 1-2 minutes then add the roasted salsify and a small knob of butter. Season to taste and finish with the freshly chopped parsley, mint and marjoram.

  11. To cook the sweetbreads, heat a dash of vegetable oil in a pan and place on a high heat. Ensure the sweetbreads are completely dry, place in the hot pan and colour all over. Add a knob of butter, allow to foam and baste the butter over the sweetbreads. Season with salt and set aside in a warm place.

  12. To serve, place a dollop of the Jerusalem artichoke purée on the plate and carve the lamb rump into 2 pieces. Arrange the salsify and wild mushrooms alongside the lamb and finish with a drizzle of olive oil.

This great family recipe is thanks to Great-British-Chefs Recipes at


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