New season lamb rump, lamb shoulder croquette, soused English asparagus, radishes and kohlrabi by Madalene Bonvini-Hamel

(Serves four)

For the lamb rump

Ingredients
2 whole lamb rumps
1tbs unsalted butter
1 clove of garlic
1tbs olive oil
1 sprig of thyme
Maldon sea salt
Freshly cracked black pepper

Method
Pre-heat the water bath to 64˚C. Season the lamb and place it in a vacuum pouch with the oil, thyme and garlic; seal on hard vacuum. Cook the lamb rump in the preheated water bath for 40 minutes.

Remove the lamb from the vacuum pouch, and drain on kitchen paper. Heat a frying pan and seal the fat side down with the butter until golden brown. Carve and serve.

for the Shoulder croquettes

Ingredients
1 deboned shoulder of lamb
1 clove of garlic
1 sprig of thyme
Maldon sea salt and freshly cracked black pepper
2tbs olive oil
4tbs of shallot confit
2tbs chopped soft herbs (chives, tarragon, chervil and thyme)
Panko breadcrumbs
1 egg, lightly beaten
Seasoned flour

Method
Pre-heat the water bath to 83˚C. Season the lamb and place it in a vacuum pouch with the oil, thyme and garlic; seal on hard vacuum. Cook the lamb shoulder in the preheated water bath for 12 hours.

Remove the lamb from the pouch. Remove as much fat as possible and finely flake the cooked shoulder meat. Mix the flaked shoulder meat with the confit shallots and chopped herbs, season to taste. Shape tablespoons full of the mixture into croquette shapes, dip each croquette in the flour, then egg, and roll it in the panko breadcrumbs.

Fry the croquettes at 160˚C in a deep-fat fryer until golden brown and hot on the inside, serve with the lamb.

for the Soused asparagus, radishes and kolhrabi

Ingredients
1 kohlrabi
1 bunch of baby leeks
1 bunch of breakfast radishes
1 bunch of English asparagus
50g caster sugar
50ml white wine vinegar
100g unsalted butter
½tsp English mustard powder
Maldon sea salt and freshly cracked black pepper

Method
In a small saucepan dissolve the sugar and mustard powder in the vinegar over low heat, monté the cold butter into the warm mixture and season to taste, set aside.

Blanch all the vegetables till al dente, cut into appropriate size pieces and bar-mark the vegetables on a hot griddle pan, pour over the warm sousing mixture and set aside for 10 minutes before serving.

To serve, serve the sliced lamb rump with fragrant puy lentils and the soused vegetables; fry the croquettes just before serving.