Lamb rump, salt, pepper, asparagus, olive oil, garlic, capers, gherkin, parsley, mint, Dijon MUSTARD, spring onion, spinach, anchovies (FISH), sweet chilli sauce - (sugar, water, corn syrup solids, salted chilli pepper (chilli, salt), dehydrated garlic, rice vinegar, salt, modified corn starch, frozen concentrate for pineapple juice (pineapple juice concentrate, water), shallot, garlic powder, acetic acid, citric acid, xanthan gum, paprika oleoresin), roasted red peppers, courgettes, rapeseed oil, sugar, truffle oil, balsamic vinegar (Wine Vinegar (Sulphites), Cooked Grape Must (Sulphites) (allergens highlighted).
Rump of Lamb & Asparagus
Char-grilled rump of Welsh lamb with charred asparagus, vibrant salsa verde, roasted peppers, and a truffle balsamic glaze.
Preheat oven to 190 deg. C (fan assisted), remove lid from lamb and place the foil onto a baking sheet and cook for 10 minutes for pink / 15 minutes plus for cooked through – remove from the oven and rest.
Whilst the lamb is resting, remove the lid of the vegetables and place into the oven for 8-10 minutes. Remove the lid of the peppers & onions and loosely replace back on top, microwave for 1-2 minutes. Upturn the pot containing the peppers & onions into the centre of your warmed serving plate, place the asparagus in a criss cross on top, place the red pepper just off centre with the courgette placed on top of that. Drizzle the salsa verde around the outside, using a teaspoon dot 4-5 spots of the truffle glaze randomly around the plate. Finally, simply carve through the centre of the lamb rump (lengthways), and plate just below the peppers & onions.
Reference to website photograph for plating example and inspiration!
Store in refrigerator at 5 deg C or below, use within 3 days.
Suitable for home freezing – freeze on day of receipt and use within one month, defrost thoroughly and follow cooking instructions.
FISH, MUSTARD, SULPHITES