Molly’s Mill, Gilford
LAMB rump, smoked buttered mash, grilled asparagus, honey & thyme glazed carrots, red wine and rosemary sauce and burnt onion puree.
“This is a dish we’ll be launching on our New Dinning room menu at Molly’s Mill, as head chef I pride myself in trying to showcase the superb local producers from the food heartland,” said Dean Coppard.
“I try and achieve this by utilizing flavor combinations that pair well together, and traditional cooking techniques with a little Aussie twist, Molly’s Mill is the perfect venue for a relaxing bite to eat in our gastro style longue bar or a stylish dinner in dinning room. This will be a dish that you can cook at home or come and try at the family owned restaurant, just outside Guilford.
Serves 4 people
4 x rumps of lamb, trimmed of excess fat
200g of butter
Rosemary, thyme, 4 smashed garlic bulbs
For the mash
200g of peeled potatoes
100g of smoked Aberneathy Butter
100ml of milk
Salt and pepper
For the asparagus
3 x spears per person
100g of butter
For the carrots
6 x large carrots, cut into baton shapes
4 x tablespoons of honey
4 x sprigs of thyme
For the Sauce
200ml of red wine
200ml of stock
4 sprigs of rosemary
For the onion puree
2 x roughly chopped white onions
100g of butter
100ml of oil
Place the peeled potatoes in a heavy bottom saucepan and cover with water and boil until soft, strain water and mash adding the smoked butter and seasoning.
Boil the carrots and the asparagus until almost soft strain and run cold water over them or refresh in iced water.
Place the Lamb rump fat side down for 3 minutes in a non stick frying pan until a golden brown, add the oil and the butter along with the rosemary, thyme and garlic. Using a large spoon baste, or cover the rump with the herb flavoured butter. Place in a pre-heated oven at 180c for 12minutes.
For the sauce, place the red wine and stock in a saucepan with the rosemary and reduced by half it should thicken or become syrupy in texture.
Place the onions in a pan and the butter and oil, and stir until brown in colour, place in a food processor once soft and blend until smooth, add a little cream if needed.
Place the mash in the middle of the plate, toss the carrots in the honey and thyme and grill the asparagus add to the plate, cut the rump in half and place on the mash, dot the puree around the plate and spoon over the sauce.