- Serves: 6
- Cook Time: 1 hour 10 minutes
- Prep Time: 25 minutes
- Effort: medium
For the lamb
- 6 x 150 g lamb rump steaks
- olive oil
- 25 g unsalted butter
- 6 sprigs thyme
- 6 sprigs rosemary
For the mushrooms
- 25 g butter
- 1 tbsp white wine
- 6 cloves garlic, halved and centres removed
- 300 g mushrooms, e.g. Swiss browns, wood ear, enoki, shiitake, oyster. Torn or sliced
For the red onion jam
- 10 red onions, halved
- 1 tbsp olive oil
- 20 g unsalted butter
- 60 g brown sugar
- 100 ml red wine vinegar
For the garlic and herb mash
- 1.2 kg pink-skinned waxy potatoes, such as Desiree, peeled and diced
- 250 ml milk
- 125 ml single or whipping cream
- 125 g unsalted butter
- 1 heads garlic, roasted
- 4 spring onions, thinly sliced diagonally
- 2 tbsp chopped flat leaf parsley
- 2 tbsp snipped chives
- 6 tbsp beef jus or stock, to serve
1. Make the red onion jam first: Cut the onions into thin semi-circles.
2. Heat the oil and butter in a wide, shallow heavy-based pan over a moderate heat. Add the onions and cook gently over a low heat for 10 minutes.
3. Add the sugar and vinegar and bring slowly to the boil.
4. Cook for 15-20 minutes until the onions are dark in colour and jam-like in consistency. Season with salt and black pepper.
5. Cool, then store in a covered container in the fridge.
6. To make the lamb: preheat the oven to 220C/gas 7.
7. Brush the lamb with olive oil and season both sides with salt and pepper.
8. Heat a good splash of olive oil in a wide, heavy-based oven-proof frying pan over a very high heat.
9. Add the lamb along with the thyme and rosemary and sear the lamb on both sides, until browned.
10. Cook in the oven for 8-10 minutes.
11. Remove the lamb from pan and place each steak individually in cling film and leave to rest in a warm place for 10 minutes.
12. To make the mushrooms: pour off any excess fat from the pan and add the butter, wine, garlic and mushrooms. Season with salt and pepper. Cook until the mushrooms have softened.
13. To make the mash: boil the potatoes in salted water until tender. Drain, and then pass through a mouli or mash.
14. Heat the milk, cream and butter in a pan and bring to the boil. Gradually stir into the potatoes until light and smooth.
15. Squeeze the flesh from the garlic confit into the mash and mix well. Fold in the spring onions, parsley and chives. Season with salt and freshly ground black pepper.
16. To serve: place a spoonful of garlic and herb mash into the centre of each plate. Unwrap the lamb from the cling film and place on top of the mash. Drizzle with jus or beef stock. Arrange the mushrooms on top of the lamb. Serve with warmed red onion jam.
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