Lamb rump with vanilla braised chicory & sorrel pesto
MORE OF A CHALLENGE
SERVES 4 PREP 40 mins plus marinating COOK 15 mins plus resting
FOR THE LAMB 25g rosemary sprigs, stems
discarded, leaves picked 15g thyme sprigs, stems discarded,
leaves picked, plus 2 thyme sprigs 3 garlic cloves 75ml olive oil 1kg lamb rump, fat trimmed and scored FOR THE PESTO 40g sorrel leaves 15 mint leaves finely grated zest 1/ 2 lemon 15g capers, rinsed 7 anchovies, rinsed 1 garlic clove, crushed 1 medium red chilli, deseeded and diced 1 tbsp olive oil FOR THE CHICORY 30g unsalted butter 11/ 2 tbsp olive oil 1 vanilla pod, halved lengthways and
seeds separated 2 large white chicory, quartered
lengthways 1 tbsp golden caster sugar 1 tsp coriander seeds 50ml chicken stock 50ml dry white wine
1 Put the rosemary, thyme and garlic in the small bowl of a food processor with 2 tbsp of the olive oil. Blitz to form a rough paste. Rub all over the lamb and leave in the fridge to marinate overnight. Remove from the fridge half an hour before cooking, so that the meat can return to room temperature. 2 To make the pesto, put all the ingredients in a food processor with 1/ tsp salt and a grind of black pepper.
2 Blend to form a paste and set aside. 3 For the chicory, heat a sauté pan over a medium heat and add half the butter. Once it starts to foam, add the oil along with the vanilla pod and seeds. Sprinkle the cut sides of the chicory evenly with the sugar and 1/ tsp salt, and
2 place in the pan, cut-side down. Cook for 4-5 mins, turning once, or until the chicory has caramelised. 4 Lower the heat and add the thyme sprigs, coriander, stock, wine and a grind of black pepper. Bring to a simmer and cook gently for 2-3 mins or until the chicory is tender. Remove the vanilla pod, rinse and dry for another time. Remove the chicory from the liquid and keep warm. Discard the cooking liquid. 5 While the chicory is cooking, heat oven to 220C/200C fan/gas 7. Wipe off as much of the marinade from the lamb as you can. Season well. Heat an ovenproof frying pan over a mediumhigh heat with 1 tbsp olive oil and, when hot, add the lamb. Cook for 4-5 mins or until browned, then turn over. Add the remaining 15g butter to the pan and, as it starts to foam, baste over the meat. 6 Put the pan in the oven and cook for 5-6 mins for medium-rare, longer if you prefer less pink. Allow the lamb to rest for a few minutes before slicing. 7 To serve, spread 1 tbsp pesto on each plate. Lay 2 pieces of chicory on top and lean the lamb slices alongside. Drizzle with the remaining olive oil and serve. Yotam Ottolenghi will be cooking with produce from some of the finalists of the BBC Food & Farming Awards on
on 23 April.