Mutton, Asparagus & Anchoïade
In an interview with Delish, former Royal chef Darren McGrady said "I cooked lamb a lot at Buckingham Palace. Prince Charles was a foodie, into organic farming before it was even invented." Although, it is no secret King Charles is a fan of the meat since his prolific involvement in initiatives to promote the consumption of mutton and to shine a light on British sheep farmers across Briton.
INGREDIENTS
For the Main Dish
4 225g lamb rump
½ lemon
16 spears of asparagus
Olive oil for drizzling
Salt & pepper
For the anchoïade
2 egg yolks
1 clove of garlic, peeled and minced
10 anchovies
1 tbsp Dijon mustard
½ lemon
300ml olive oil
Dash of water
Preheat the oven to 200°C (normal) | 180°C (fan) | gas mark 6
Method
Start by making the anchoïade. Put the egg yolk, garlic, anchovies, Dijon and lemon juice into a food processor. Blend until smooth and then add the oil in a slow, even drizzle, stopping to allow the oil to incorporate every now and then. If the mix becomes very thick, add a small splash of water before continuing with the oil. The mayonnaise should be smooth, shiny and silky. Add a pinch of salt, if necessary, then set it aside.
Season the lamb rumps generously with salt and pepper. Pre-heat a large oven-proof skillet pan and when it’s hot, place the lamb skin side down and render the fat for about 3 minutes. Turn the lamb and colour all over. Once well browned, transfer it to the oven, and cook for 12 minutes for medium rare. Pull the lamb out of the oven, squeeze over the lemon and a drizzle of olive oil, and allow to rest for at least 5 minutes.
Bring a pot of salted water to the boil, snap off the tough ends of the asparagus and drop the spears into the boiling water. Cook them for 2 minutes until just cooked with a bit of bite. Lift the asparagus out and dress them in the anchoïade. You can thin the anchoïade to a sauce, with a tablespoon of the cooking water from the asparagus.
Gently place the asparagus onto the plates, in uniform rows and spoon over any remaining anchoïade. Slice the lamb and arrange alongside the asparagus and spoon over any resting juices. For a hearty dinner, serve alongside boiled new potatoes.
