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These beautifully spiced lamb is full of Asian flavors, including warming ginger, aromatic curry and fragrant dried green mango. This dish is great for getting ahead, as the lamb is marinated for 24 hours before being quickly cooked, and the pickled tomatoes can also be made a day ahead. A creamy leek purée, sweetened with Japanese plum wine, and seared baby gem lettuces add vibrancy and texture to the dish.
Green Mango and Curry Lamb with Leek Purée and Pickled Tomatoes
Serves 4
Total Time: 1 hour 10 minutes, plus 24 hours marinating
Ingredients
Lamb
4 lamb rumps, each about 6 oz , cleaned, trimmed and fat scored
salt to season
freshly ground black pepper to season
3 tbsp of butter
baby watercress, to garnish
Marinade
3/4 oz of garlic, minced or finely chopped
1 2/3 oz of amchur powder, or green mango powder
1/16 oz of curry
1 oz of lemon zest
1/3 oz of maldon salt (flaky sea salt)
1/2 oz of turmeric, fresh, minced or finely chopped
1/8 oz of chopped rosemary
1 oz of fresh ginger, minced or finely chopped
1 2/3 fl oz of olive oil
1 tsp coriander/cilantro stalks, chopped
Pickled Tomatoes
1 lb of tomatoes, peeled, seeded and chopped
2 shallots, peeled and finely sliced
1 red chilli, halved length ways and finely sliced
5 fl oz of white wine vinegar
2 oz of brown sugar
2 tsp coarse sea salt
1 1/2 tbsp of fresh ginger, minced or finely chopped
1 1/2 tbsp of garlic, minced or finely chopped
2 tsp black mustard seeds
2 tsp Szechuan peppercorns, toasted and lightly crushed
2 tsp cumin seeds
1/4 tsp cayenne pepper
1/2 cup of extra virgin olive oil
Leek Purée
1 lb of leek, finely sliced and rinsed thoroughly
5 oz of shallots, peeled and finely sliced
1 1/2 oz of fresh ginger, minced or finely chopped
1/3 oz of garlic, minced or finely chopped
6 tbsp of butter
3 fl oz of plum wine, or a fortified wine if unavailable
3 fl oz of heavy cream
salt to season
freshly ground black pepper to season
Baby Gems
2 baby gem lettuces, washed and halved
olive oil
2 tbsp of butter
salt to season
freshly ground black pepper to season
Preparation
Marinade
Place all the ingredients in a blender and blitz until smooth. Place the lamb rumps in a dish and pour over the marinade, making sure the lamb is well coated. Cover with plastic wrap and leave in the refrigerator for 24 hours.
Pickled Tomatoes
Early on the day before you make the recipe, place the white wine vinegar, brown sugar and coarse sea salt in a large pan and simmer until the sugar has dissolved, then set aside.
In a separate pan, heat the extra virgin olive oil until just starting to smoke, then add the minced ginger, garlic, mustard seeds, Szechuan pepper, cumin and cayenne. Stir over the heat for a few minutes, until the spices are aromatic and fragrant. Don't burn!
Take off the heat and combine with the vinegar mixture, then pour over the chopped tomatoes, shallots and chilli in a bowl. Mix well, then store in the fridge until needed.
Leek Purée
Add the shallots, garlic and ginger to a pan with the butter and cook over a medium heat until the shallots are very soft. Add the plum wine and continue to cook until the mixture has reduced by half.
Bring a pan of salted water to the boil, then add the sliced leeks and blanch for 1 minute. Drain well, then add to the shallot mixture along with the cream. Bring to the boil then remove from the heat.
Add the mixture to a blender and blitz to a smooth purée (for a really smooth texture, you could also pass the purée through a fine sieve, suggested). Season to taste and keep warm until ready to serve.
Preheat the oven to 350°F
Baby Gems
Heat a frying pan over a high heat with a little oil, then sear the lettuce halves with a little salt and pepper.
Transfer the seared lettuce to a baking tray and spoon over any cooking liquid from the pan. Add the butter and bake the lettuce in the oven for 5 minutes.
Lamb
Remove the rumps from the marinade and place fat-side down in a hot ovenproof frying pan. Pan-fry over a medium heat for a few minutes to render the fat down, season with a little salt and pepper, then when starting to caramelize, add the butter and flip the rumps over.
Transfer to the oven and cook for 7–9 minutes. At this point the lamb will be very tender and quite rare, so cover with a clean kitchen towel and leave in a warm place to rest for 15 minutes.
Plating/Presentation
To serve, spread a spoonful of the leek purée across each plate, then top with a baby gem lettuce half, fanning out the leaves. Slice the lamb rumps and place on top with a spoonful of the pickled tomatoes. Garnish with some fresh watercress and drizzle over lamb juices from the pan.
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