Roasted lamb rump, with spiced puy lentil dahl, sweet potato chips and baby carrots
PUBLISHED: 08:41 27 January 2015 | UPDATED: 08:41 27 January 2015
THIS 15th century former joinery shop opened as Hudson & Hudson in December 2013 and Colin Lawrence is the new head chef. It was his reputation working with a couple of celebrity chefs which brought him to the attention of this latest restaurant. 'I am good friends with Richard, the previous head chef. He knew I'd cooked in the past with Rick Stein and Heston Blumenthal and he knew that my style of homely, rustic dishes were just what they were looking for.' Here Colin shares his recipe for a lamb winter dish with added spice.
1 local lamb rump
200g of Puy lentils
3 baby carrots
1 sweet potato
2 shallots and 2 garlic cloves (finely chopped)
1 stick of celery
400ml of lamb jus
1/2 teaspoon of ground cumin
1/2 teaspoon of coriander
For the dahl lentils, dice the shallots and garlic and fry, not allowing them to colour. Add the Puy lentils and two pints of water and simmer until cooked. Next add lamb jus or a good quality stock and all the spices. Now take off the heat for 30 minutes so that the lentils absorb all of the flavours.
Dice your baby carrots and cook in hot salty water until al dente, then drain and refresh with ice cold water.
Roughly peel sweet potatoes and cut into chips. Fry with local rapeseed oil at 160C until soft and then re fry at 180C until crisp.
Cook the lamb rump skin side down in a pan until brown and crisp and then turn it over and roast in the oven for eight minutes at 180C. Next, take it out of the oven and leave to rest for five minutes. Serve all together in a large bowl ideal to delve in and enjoy!
Get the Taste
Hudson & Hudson
The Old Joinery Shop
11a North Hill
01206 573 838