- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 25 minutes
- Effort: medium
For the lamb
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 heads garlic, roasted and puréed
- 200 ml extra virgin olive oil
- 2 tsp butter
- 2 large whole boneless rumps lamb
For the mash
- 3 floury potatoes, cooked, mashed and kept warm
- 650 g jerusalem artichokes
- 2 lemons, zest and juice
- 4 tbsp extra virgin olive oil
- 1 bunches parsley, (washed and squeezed to make it fluffy) finely chopped
- 2 tbsp capers
1. To make the lamb: preheat the oven to 200C/gas 6
2. In a dry pan over a medium heat, toss the fennel and cumin seeds to release their flavours. Put into a bowl with the roasted garlic and mix well.
3. In the same pan heat the olive oil and butter. Season the lamb with salt and pepper and cook quickly until golden brown.
4. Remove from the pan, spread the roasted garlic mixture over the meat side and roast, fat side down, in a preheated oven at 200°C / Gas Mark 6 for 20 minutes for medium rare, longer if you require your lamb slightly more cooked. Remove from the oven and allow to rest for 5 minutes before slicing.
5. For the mash: place the Jerusalem artichokes in a pan of salted boiling water with the lemon juice added and cook for 15 minutes until tender. Remove with a slotted spoon to a food processor and pulse until smooth.
6. Stir this into the hot mashed potatoes and season with half the olive oil, salt and pepper to taste.
7. Combine the remaining olive oil, parsley, capers and lemon zest and leave to infuse for a few minutes. Season with salt and pepper to taste.
8. To serve: place the Jerusalem artichoke mash into the centre of the serving plates.
9. Slice the lamb and arrange on top of the mash and finally finish with a drizzle of the dressing.
Rate This Recipe