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Chump of Lamb, Harissa Crushed Potatoes & with minted Peas & Lettuce in a Smoked Butter

11 February 2019

Rhubarb and Custard Chump of Lamb, Harissa Crushed Potatoes & with Minted Peas & Lettuce in a Smoked Butter

This dish would be great eating with a pint in a beer garden somewhere. The Baby gem is now from Lancashire and is really good!

Prep Time: 10 minutes Cook Time: 30 minutes Servings: 4 people



  • Fresh Garden peas blanched and refreshed
  • 2 heads of Lancashire baby gem washed & chopped
  • 125g Sandhams smoked butter (insert pic maybe?)
  • 50g Water
  • Cooked & crushed Jersey Royal potatoes
  • Harissa spice from Flavour Magic to taste
  • Salt & Pepper
  • 4 Lamb Chumps courtesy of sister company Campbell Brothers (insert logo)
  • Fresh English mint chiffonade


  1. Sear the lamb in a hot pan until golden on all sides, then roast at 150c for 10-12 mins depending on how you like it cooked. Allow to rest for at least 10 minutes.
  2. Meanwhile, heat the crushed potatoes with some butter and season with the harissa spice, salt & pepper, keep warm
  3. Bring the water to the boil remove from the heat and using a hand blender blitz in the smoked butter, add a little salt to taste.(You could add a little SOSA Gelespessa/Xanthan gum. This will stop the emulsion splitting.
  4. Warm the peas and wilt the lettuce in the smoked butter emulsion, add chopped mint and check the seasoning and serve with the lamb and potatoes.

Pea shoots would make a nice garnish for this dish too.


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Oliver Kay Produce
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