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Start with the apricots Clean and cut the fresh apricots into halves. Remove the stone pits and place them in a tray. Sprinkle them with abundant sugar. Roast in the pre-heated oven at 180C for 15 minutes. Once cooked and while still warm, blend.
Prepare your mash Peel and boil the Yukon potatoes. Add 50g of the salted butter and mash it until you reach a very smooth consistency. Place the smooth mash in a piping bag so you can easily plate it up afterwards.
Turn down the oven temperature to 160C
Prepare your rump of lamb Slightly score the skin of the lamb rump with a knife. Pre-sear the skin side with olive oil on high heat and a pinch of salt. Cook it in the pre-heated oven for six minutes and let it rest for four minutes.
Prepare your sauce Pour the hot excess liquids from the roasted lamb rumps in a small pot and add 100ml of dry red wine. Additionally, add 50g of salted butter and let it melt in the lamb jus.
Prepare your vegetables PEAS: Shell the fresh garden peas and cook them in boiling water for 30 seconds. Strain them and place in a small pot with 30ml of hot vegetable stock and 20gr of melted butter. Season to taste.
SPRING ONIONS: Wash the spring onions. Remove the outer layer and dip them in hot boiling salted water for 30 seconds. Season them with salt and olive oil and put them on the pre-heated grill. Ensure the green part doesn’t turn dark.
To serve, pipe the mashed potatoes onto the plate. Cut the lamb rump in half (equal widths) and tap with paper any excess liquids. Place on the mashed potatoes.
Sprinkle the peas around the plate and place the spring onions on top of the lamb medallions. Finish your plate with dots of apricot puree and generously pour the lamb sauce.
Chef’s Tip The secret for very smooth mashed potato is to let the steam escape after boiling the potatoes. Let it rest on the side for 10 minutes and then start mashing it. For extra fine mash pass it through a sieve.
A modern British restaurant in the heart of Marylebone with a seasonal themed outdoor terrace.