Roast Chump of Lamb with Crushed Turnips and Spring Garlic

 

Ingredients: (Serves 4)

4 x 150g Lamb Chumps (Fat side scored with a sharp knife)
6 Medium Turnips (Peeled and quartered)
6 Wild Spring Garlic Leaves (Finely chopped)
75g Unsalted Butter (Diced)
500 ml Lamb Gravy (Made from lamb stock cubes and gravy granules)
Salt
Pepper

To cook the lamb:

Pre heat the oven to 220 c or gas mark 7.

Heat a thick bottomed frying pan to a medium heat and add the pre seasoned lamb chumps fat side down. (Do not add any oil)

Increase the heat slightly until the lamb fat starts to become golden brown and crisp. (Pour away any excess fat during this process)

Seal all remaining sides of the lamb chump in the hot frying pan until it is a roasted brown colour.

Place the sealed lamb chumps on a roasting tray and place in the pre heated oven for approximately 8 - 10 minutes for medium rare cooking. Cooking times may be increased if desired.

Remove the lamb chumps from the oven and rest on a plate or cooling wire for 5 minutes.

To cook the crushed turnips:

Place the turnips in a medium sized saucepan, cover with cold water and season with salt. Bring to the boil and simmer gently until the turnips are tender but not soggy.

Drain the turnips into a colander.

Place the drained turnips back into the saucepan and mash with a potato masher.

Add the diced butter, chopped wild spring garlic and mix together thoroughly.

Season with salt and pepper

To serve:

Place the hot crushed turnips in the centre of the serving bowl.

Slice the rested lamb chump into three slices and place on top of the crushed turnips.

Spoon the lamb gravy around the turnips and lamb.

To accompany this dish I would recommend crisp roast potatoes with sea salt.