Rump of lamb with parsley crushed potatoes and rosemary or lavender

Rump of Lamb with Parsley crushed potatoes

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  • Recipe difficulty: Medium
  • 0 of 5
  • Recipe course: Main dishes

Tante Marie Culinary Academy was founded by the acclaimed cookery writer, Iris Syrett, in 1954 in Woking. The school is named after Ann-Marie Taride the author of the 1925 French culinary bible, ‘La Varitable Cuisine de Famille.’ Tante Marie was her pseudonym.

Ingredients


Tante Marie Culinary Academy4 boneless rumps of lamb

65g butter

15 cloves garlic, peeled but left whole

15 baby shallots, peeled

1 small carrot, roughly chopped

1 small onion, roughly chopped

1 head fennel, cut in quarters

300ml vegetable stock

25g parsley leaves, blanched

4tbsp double cream

750g new potatoes

15 small black olives

150ml rich lamb stock infused with 2-3 sprigs rosemary or 5g dried lavender

salt and black pepper

Garnish: rosemary or lavender sprigs

Method

  • Pre-heat the oven to gas mark 5, 190ºC. Melt 25g of the butter in a small ovenproof casserole, add the carrot and onion and stir over the heat for 3-4 minutes. Place the fennel on the top and pour over the vegetable stock. Season and cover with greaseproof paper and the lid of the pan. Cook in the oven for 15 minutes or until just tender.
  •  Melt 40g of the butter in an ovenproof pan. Add the lamb and brown well on all sides. Stir in the whole garlic cloves and shallots. Place in the oven and roast for 10-20 minutes, depending upon taste. Season well, cover and leave to stand for 5 minutes.
  • Place the parsley in a liquidiser with the cream and purée until smooth.
  • Tante Marie Culinary Academy and Restaurant occupies state-of-the-art  new facilities just 20 minutes by train from central London.Boil or steam the potatoes until tender and remove the skins, crush with a fork and stir in the parsley purée.
  • To serve: carve the lamb and arrange on a bed of potatoes. Place a piece of well-drained fennel to one side and garnish with the shallots, garlic cloves and olives.
  • Place the lamb jus in a pan with any pan juices from cooking the lamb. Heat through, taste and adjust the seasoning. Spoon a little over the lamb and serve the remainder separately. Garnish with lavender or rosemary sprigs.

Recipe by kind courtesy of the Tante Marie Culinary Academy

 


 

About Tante Marie

Tante Marie Culinary Academy is the UK’s first independent culinary training establishment. Having recently moved to newly-acquired, state-of-the-art premises in Woking Town Centre, the school offers the internationally acclaimed Cordon Bleu Diploma as well as culinary training to meet lifestyle aspirations, courses to prepare students for gap year employment and training for school leavers. The school was proud to be voted Best Cookery School at the Food & Travel Readers’ Choice Awards 2015.

Integrated into the academy’s premises is the award-winning Restaurant at Tante Marie where graduates of the Cordon Bleu Diploma showcase their skills whilst undertaking a paid apprenticeship and where members of the public can experience the very best of Tante Marie’s culinary excellence in a relaxed, informal environment.  

Tante Marie Culinary Academy is the UK’s first independent culinary training establishment, founded by the acclaimed cookery writer, Iris Syrett in 1954.  Having recently moved to newly-acquired, state-of-the-art premises in Woking Town Centre, the school offers the internationally acclaimed Cordon Bleu Diploma as well as culinary training to meet lifestyle aspirations, courses to prepare students for gap year employment and training for school leavers.  The school provides training to over 300 students each year, with many graduates established as some of the world’s most highly trained culinary professionals. The school was proud to be voted Best Cookery School at the Food & Travel Readers’ Choice Awards 2015. 

 

Integrated into the academy’s premises is the award-winning Restaurant at Tante Marie where graduates of the Cordon Bleu Diploma showcase their skills whilst undertaking a paid apprenticeship towards a Level 5 CTH Hospitality Management qualification, and where members of the public can experience the very best of Tante Marie’s culinary excellence in a relaxed, informal environment.  Tante Marie also plays an active role in the community and continues to be a lead sponsor at the annual Woking Food and Drink Festival.

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