Matt Gillan Lamb Rump with Asparagus, Lamb Fat Dumpling and Lemon Curd recipe on James Martin’s Saturday Morning

Matt Gillan served up tasty Lamb Rump with Asparagus, Lamb Fat Dumpling, Lemon Curd and Pine Nuts on James Martin’s Saturday Morning.

The ingredients for the Lamb Rump: 1 lamb rump, 180g soy sauce and 100g maple syrup.

For the Asparagus: 1 bunch large asparagus, 50g butter and 50g cider vinegar.

For the Lamb Fat Dumplings: 300g mashed potato (still warm), 100g lamb fat (rendered, frozen and grated), 100g egg white, 100g potato starch and Salt.

For the Lemon Curd: 100g lemon juice, 100g egg white, 50g whole egg, 100g dark muscovado sugar and 100g sunflower oil.

For the Pine Nuts: 100g Pine Nuts, 100g oyster sauce, Juice of 1 lime and Chopped mint.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.