Recipe by Chris Molloy, Lemon Tree Restaurant
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- 4 200g Donegal lamb rump or loin
- 1 onion, finely chopped
- 500ml lamb or chicken stock
- 12 asparagus tips (3 per portion)
- 200g chestnut mushrooms
- 100g button mushrooms
- 100g diced bacon
- 50g pine nuts
- Donegal Rapeseed Oil for frying
- Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6.
- Pat the lamb rumps dry with kitchen towel and season with a generous pinch of salt and pepper.
- In a large frying pan, heat 1 tbsp of the oil over a medium heat.
- Add the lamb rump and rosemary and cook for 4-5 minutes, turning frequently, until browned on all sides.
- Once browned, transfer to a baking tray and then place lamb in the oven for a further 5-10 minutes.
- Wipe the pan clean, return to the heat and add a new tbsp of oil. Add the onion, bacon and button mushrooms and fry for 5 minutes until starting to soften and colour.
- Add the stock and reduce to thicken.
- Peel the asparagus, boil for one minute and set aside.
- In another pan, fry off the chestnut mushrooms. When soft, add a knob of butter and the pre-boiled asparagus.
- Remove lamb from the oven and set aside for 5 minutes to rest.
- Meanwhile, add the pine nuts to the reduced sauce.
- Carve lamb into three slices each, assemble the asparagus and chestnut mushrooms around the plate and spoon over the sauce to finish.
- Garnish with chopped chervil and serve.
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