Wiri wiri lamb with Jerusalem artichokes and mint crumb
- Prepare
- overnight
- Cook
- over 2 hours
- Serve
- Serves 4
Wiri wiri peppers are popular in Guyanese cooking and are used here to spice up lamb rumps. There are many elements to this dish, but many can be made ahead.
Ingredients
For the lamb
- 2 fresh rosemary sprigs, finely chopped
- 4 fresh thyme sprigs, leaves picked
- 3 garlic cloves, finely grated
- thumb-sized piece fresh root ginger, finely grated
- ½ Scotch bonnet chilli or wiri wiri pepper, seeds removed and finely chopped
- 1 tsp ground allspice
- 2 tbsp red wine vinegar
- small handful fresh flatleaf parsley, finely chopped
- 1 tbsp runny honey
- 4 tbsp olive oil
- 2 x 200g/7oz lamb rump steaks (or 4 small), trimmed
- salt and freshly ground black pepper
For the lamb jus
- 1kg/2 lb 4oz lamb bones, roasted until browned all over
- 1 onion, chopped
- 1 carrot, chopped
- 1 tomato, chopped
- 2 garlic cloves
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 1 tsp allspice berries
- ½ Scotch bonnet chilli
- 150ml/5fl oz white wine
- lamb stock, to cover
- 1 tbsp tomato ketchup
- 1 tsp gravy browning
- 6 mint leaves
- balsamic vinegar, to taste
For the mint oil
For the roast artichokes
- 350g/12oz Jerusalem artichokes, scrubbed and cut into quarters
- 2 tbsp reserved lamb marinade
For the artichoke purée
- 60g/2¼oz unsalted butter
- 800g/1lb 12oz Jerusalem artichokes, scrubbed and cut into quarters
- 2 fresh thyme sprigs
- 2 garlic cloves, lightly crushed
- ½ Scotch bonnet chilli, seeds removed
- 2 lemons, cut into quarters
- 100–200ml/3½–7fl oz light stock or water
- salt and freshly ground black pepper
For the pickled artichokes
- 100g/3½oz sugar
- 150ml/5fl oz white wine vinegar
- 1 tsp allspice berries
- 2 slices fresh root ginger
- 1 garlic clove
- 2 fresh thyme sprigs
- 5 fresh mint leaves
- 2 Jerusalem artichokes, peeled and thinly sliced on a mandolin
For the mint crumb
Method
To make the lamb, blend all of the lamb ingredients together, except the lamb, in a blender until smooth. Season well with salt and pepper. Reserve 4 tablespoons of marinade for glazing.
Coat the lamb rumps thoroughly with the marinade. Chill in the fridge for at least 2 hours, or ideally overnight. Remove from the fridge 30 minutes before cooking (see below).
To make the lamb jus, preheat the oven to 200C/180 Fan/Gas 6. Roast the lamb bones, onion, carrot, tomato, garlic, herbs, allspice berries and Scotch bonnet in a large roasting tray until deeply browned.
Deglaze the tray with white wine over a high heat on the hob, scraping up all the browned bits, and bubble away the wine. Add stock to cover and simmer gently until reduced and glossy.
Add the ketchup, browning and mint, then finish with balsamic vinegar, to taste. Strain before serving.
To make the mint oil, bring a large saucepan of salted water to the boil. Blanch the mint leaves for 10 seconds, then refresh immediately in iced water.
Squeeze completely dry, then blend with the oil and a pinch of salt in a food processor until smooth and intensely green.
Transfer the mixture to a saucepan and gently heat to 70–80C for 5–10 minutes to stabilise the colour. Strain through a muslin or fine sieve without pressing. Leave to cool and then chill in the fridge. Keep for up to one month.
To make the roast artichokes, preheat the oven to 195C/175C Fan/Gas 5.
Toss the artichokes in the reserved lamb marinade in a roasting tin. Roast until caramelised, soft and evenly golden.
To make the artichoke purée, preheat the oven to 180C/160C Fan/Gas 4.
Heat the butter in a wide ovenproof pan until lightly browned and nutty. Add the artichokes and cook over a medium heat until lightly caramelised. Add the thyme, garlic and Scotch bonnet.
Cover with a sheet of baking paper placed directly onto the artichokes and roast for 25–30 minutes.
Remove the paper, add the lemon quarters and the stock. Return to the oven until the artichokes are completely soft.
Remove from the heat and blend in a food processor until smooth. Season with salt and pepper and pass through a sieve for an ultra-silky finish.
To make the pickled artichokes, bring the sugar, vinegar, 100ml/3½fl oz water, allspice berries, ginger, garlic and thyme to the boil in a saucepan. Remove from the heat and add the mint. Place the artichokes in a large bowl and carefully pour the vinegar mixture over the artichokes. Leave to pickle for at least 30 minutes.
To cook the lamb, preheat the oven to 180C/160C Fan/Gas 4. Season the lamb lightly with salt. Place fat-side down in a cold, heavy-based ovenproof frying pan.
Set over a low–medium heat and slowly render the fat for 8–10 minutes, allowing it to melt and baste the meat. Do not rush this stage.
Once the fat is deeply golden and caramelised, briefly colour the flesh side.
Transfer the lamb to a roasting tin and roast in the oven for 6–8 minutes, depending on thickness, or until the internal temperature on a meat thermometer reaches 44–46C.
Leave to rest in the tin for 8–10 minutes. The lamb will finish cooking during the rest, reaching 48–50C, ensuring that it remains pink and juicy when sliced.
To make the mint crumb, toss the bread with olive oil and roast until golden-brown and crisp, about 15-20 minutes. While hot, rub with the garlic clove.
Transfer to a food processor and blend into crumbs with a handful of pickled mint leaves. Season gradually, blending until vibrant green
To serve, spoon the caramelised Jerusalem artichoke purée onto warm plates. Arrange sliced lamb rump on top, add roasted artichoke quarters and dried pickled artichoke slices. Drizzle lightly with the mint oil, scatter over the mint crumb, and finish with the lamb jus.
