Food: Local chef Craig Floate shares his latest tasty recipe with NottinghamLIVE.

Roast chump of lamb, fondant potato, pea puree –

Ingredients –

1 chump of lamb, fat scored
1 large potato
2 sprigs thyme
2 sprigs rosemary
Splash of olive oil
1 chicken stock cube
100ml of water
100g butter
2 sprigs of sprouting broccoli
2-3 heritage carrots
50ml lamb stock
200g frozen peas
50ml water
salt and pepper to taste

Method –

Pea puree –

Bring the peas and water to the boil and cook for around 5-6 minutes until the peas are soft but still nice and green. Season with salt and pepper. Blend until a smooth puree is achieved, leave to on side.

Fondant potato –

Peel potato and use a fondant ring to shape the potato into a circular puck shape. Heat olive oil in a frying pan until hot, add potato and cook on one side until golden brown. Turn over then add the chicken stock and butter. Cook over a low heat, basting the potato with the stock and butter until the potato is cooked through and soft.

Lamb chump –

Season lamb chump on a plate with a little olive oil and salt and pepper. Heat frying pan with no oil in until hot. Once hot add the seasoned lamb fat side down being careful not to burn yourself. Cook fat side down until the fat is golden brown and crispy, this is called rendering down the fat. Turn over chump of lamb to meat side and place in oven at 200c for around 10-12 minutes for medium rare. Once cooked, transfer to a cooling rack fat side down and allow to rest for a minimum or at least 5-6 minutes. This will help the meat relax and make it easier to carve and ultimately softer to eat. Discard fat from the pan and keep pan for stock.

Garnish –

Peel the heritage carrots leaving a small bit of green on top of the carrot. Trim of excess stalk on the sprouting broccoli. Boil the vegetables for around 3-4 minutes until just cooked ad still slightly firm. Add lamb stock to the pan that the lamb was cooked in and educe on a high heat until a nice sticky sauce has formed.

Plating –

To plate, place the fondant potato on the plate. With the pea puree dot a few dots around the side of the potato. Slice lamb into 3-4 pieces with a sharp knife and place on plate around the potato. With the boiled vegetables, place standing up against the lamb. Spoon the sauce over the lamb and around the plate, serve immediately and enjoy.

Craig Floate

http://www.craigfloatechef.com/

(+44 (0) 7845 083 793 – mobile