Ingredients
Serves 4
- 80g unsalted pistachio kernels
- 30g whole white peppercorns ( make sure to grind them before adding to food processer)
- 10g allspice berries
- 40g grated pecorino
- 50g breadcrumbs
- 1 Tbl dijion mustard
- Flakey sea salt
Summer greens
- 120g peas
- 150g sugar snaps
- 100g broad beans
- 100g zucchini flowers (optional can just use zucchinis)
- 4 x lamb rumps 250g portions
- 20g mint leaves
- Flakey sea salt / Black pepper
Vinaigrette
- 150ml extra virgin olive oil
- 50ml chardonnay vinegar
- 5g flakey sea salt
Mint sauce
- 1/2 bunch mint finely chopped
- 200ml champange or chadonnay vinegar
- 1/2 c sugar
- 1 leave geleatine soaked in cold water
- make at 2hours before
- bring sugar and vinegar to the boil to dissolve sugar, add mint then gelatine .
- allow to set till jelly consinstancy.
- Sheeps labneh
- 200g sheeps yoghurt
- salt/ pepper
- lemon zest
- 20ml olive oil
Method
Strain yoghurt overnight then whip with seasoning lemon zest and olive oil. Preheat oven to 200c In a mortar and pestle or food processer , grind the pistachios, then the peppercorns and allspice, then mix in pecorino and breadcrumbs. Sear the lamb rump in a hot pan for 30 sec each side till brown then Brush the lamb rumps with the Dijon mustard lightly season with sea salt then roll in the pistachio mixture. Roast the lamb rumps for 12-14 mins for medium . Allow to rest for 10min in a warm place. while lamb is resting bring a pot of water to the boil and blanch the summer greens all together till tender approx 2min. Toss greens through dressing and add mint leaves and season. To Plate: smear a good tablespoon of the labneh on the plate then spoon over the greens. Slice the rested lamb in to thick pieces and place over the greens, dress with mint sauce, and garnish with mint, snow pea tendrils and zucchini flowers .
