This is an adaption of a Gordon Ramsay recipe; I was sceptical when I saw it, but it does work. This is for 2 people.
2 lamb rumps/chumps
Enough chicken stock to cover
2 sprigs of thyme
2 bay leaves
Tbsp coriander seed
Black peppercorns
Bring the lamb rump to room temperature and add to a pan with the chicken stock, herbs and spices and bring to a boil. Lower the temperature to a light simmer. Then poach the lamb rumps for 8 minutes. Take them out and let them rest in a warm place for 10 minutes. Reduce the stock to a decent sauce consistency.
Slice the rumps and serve with the sieved sauce and side orders of your choice; good with boulangere potatoes and green vegetables.
No comments:
Post a Comment