Lamb Rump, Asparagus and Pickled Dog Rose Petals Recipe

Instructions

1. Step 1

   Mix all the ingredients together for the pickled dog rose except the petals themselves, and bring to a boil | Ingredients: 1 fl oz of water , 1 fl oz of white wine vinegar , 1 fl oz of caster sugar

2. Step 2

   Cover the dog rose petals in the pickling liquor. Leave for at least 48 hours to macerate in the fridge | Ingredients: 3 1/2 oz of dog rose petal

3. Step 3

   Blend the mint oil ingredients on full power for 7 minutes in a high powered blender | Ingredients: 5 1/3 oz of rapeseed oil , 3 1/2 oz of fresh mint leaves

4. Step 4

   Drain the mint oil through muslin cloth in the fridge overnight

5. Step 5

   Pan-roast the lamb on a high heat with oil and butter until pink and then set it aside to let it rest | Ingredients: 2 lamb rumps , neutral oil, for cooking , unsalted butter, for cooking

6. Step 6

   While the lamb is resting, blanch the white asparagus spears for two minutes in the beurre monté (whisked butter). Set aside and keep warm | Ingredients: 4 white asparagus spears, peeled and cut in half lengthwise , beurre monté, enough to cover the asparagus

7. Step 7

   Drain the pickled dog rose petals, setting 12 petals aside. Mince the rest of the petals and fold them into the sheep’s yoghurt | Ingredients: 6 tbsp of sheep’s yoghurt

8. Step 8

   To plate, put a tablespoon of black garlic purée and spread in the middle of the plate. Take 1 1/2 tablespoons of sheep’s yoghurt and spread it on top of the black garlic paste | Ingredients: 1 tbsp of black garlic purée

9. Step 9

   Dress the peas with 1 tablespoon of mint oil and a pinch of salt and spread over the yoghurt | Ingredients: 4 tbsp of fresh peas

10. Step 10

    Slice the lamb into eight equal parts and place two on each plate, on top of the peas and yoghurt. Season with salt

11. Step 11

    Place a quarter wedge of baby gem lettuce next to the lamb, then put three full rose petals on top of the baby gem lettuce | Ingredients: 1 baby gem lettuce, cut into quarters

12. Step 12

    Dress the top of the baby gem lettuce with the herb salad and garnish each plate with two half spears of white asparagus to finish | Ingredients: mixed herb salad, such as mint, tarragon, in season flowers