Sam's Dish of the Month... Chump of lamb with cockles
You will have to ask your butcher to prepare these especially for you as they are generally sold in much thinner steak type portions. Alternatively you could go for thick cut chump chops.
Chump of lamb with cockles
SERVES 2
INGREDIENTS
2 x 8oz chump of lamb
2 tablespoons cooked cockles (no vinegar)
200g runner beans, sliced thinly
Small butternut squash – peeled and diced
2 large potatoes peeled and cut into 20cm cubes
200 ml red wine
100 ml stock
200g butter
Juice of 1 lemon
1 clove garlic
Micro herbs – these are readily available from supermarkets
Heat the oven to 220 c
Sauté the potato cubes in a little olive oil and the clove of garlic. Season and put in the oven to roast for about 18 minutes.
Simmer the butternut squash until tender. Drain, leaving just a little of the water in the pan. Puree with a knob of butter, salt and white pepper.
Simmer the runner beans until tender. Toss in a little butter.
Seal the lamb in an ovenproof pan until browned all over. Place into the oven for 15 minutes until pink. If you like your meat more well done then leave for 20 minutes. Set aside to rest.
In the same pan warm the cockles through in a little butter and add a little lemon juice.
In a saucepan simmer the red wine until reduced by half. Add the stock and simmer until reduced slightly. You are looking for it to coat the back of your wooden spoon. Add a knob of butter to finish.
To finish the dish
Place a swoosh ( Ed. that’s a technical term!)of butternut squash in the centre of the plate. Place the lamb next to it and then the green beans. Arrange the potatoes and cockles around the plate and top with the red wine reduction. Sprinkle with micro herbs.