Spring a lamb surprise

What better way to serve up a treat than with the first English lamb of a new season

With Easter only a few weeks away, we’re coming up to the time when English spring lamb arrives in your local butcher’s or supermarket. The first new season lamb you see in the shops will likely come from the South West where they graze Poll Dorset sheep. As the weeks progress you will see new season lamb from other parts of the country. Why is spring lamb so popular? Because of its delicate flavour and succulent, tender texture.

SLOW ROASTED RUMP OF LAMB, BUTTER BEANS, TOMATO, LEEKS AND HERBS

Ingredients:

  • Four rumps of lamb
  • 300g butter beans (soak overnight)
  • One carrot, onion and stick of celery
  • 1.5 litres chicken stock
  • 200ml cream
  • 5g butter
  • 200g chopped leek
  • 100g shallots

For the tomato chutney:

  • 1kg tomatoes
  • 100g diced onions
  • 100g sugar
  • 20g salt
  • 400g malt vinegar
  • Three bay leaves
  • 5g garlic
  • 5g sliced chilli

Method

Season four rumps of lamb with sea salt, black cracked pepper, sear in frying pan until golden brown all over. Set oven at 100C and roast for about 35 minutes. Soak butter beans overnight and then boil in chicken stock until soft along 100g cubes of carrots, onion and celery. Drain beans and remove vegetables. Cut shallots and leek into fine cubes and sauté with butter in a pan. Add beans and cream. Reduce stew to a nice consistency. Season with salt pepper and add the cold butter.

To make the tomato chutney, peel the tomatoes and remove the seeds and then put all ingredients in a pot and simmer for four hours.