Mutton Rump

Method

Wild garlic romesco:
Preheat the oven to 180 degrees celsius. Lightly rub the peppers with olive oil & roast in the over for 30 minutes. Once out, transfer to a cool tray & wrap the whole tray with cling film, allow to steam & cool for 30 minutes. Once cool, remove seeds and scrape off skin, then add to a blender with all other ingredients, blend on full power until desired consistency, season with sea salt to taste.

Sauce Vierge
Put a pan of sated water on to boil and prepare a bowl with ice water. Lightly score bottom of tomatoes, blanch for approx 30 seconds then submerge into ice water. Once completely cooled, peel skin off, quarter tomato and remove seeds. Dice tomato petals and add to a bowl, add in the remaining ingredients and mix together, season to taste with sea salt.
Black garlic ketchup
Sweat onions until lightly caramelized in a pan, once caramelized, add black garlic & vinegar. Reduce to a glaze, add remaining ingredients & simmer gently until the garlic becomes soft. Transfer to a high power blender & blend until smooth, if too thick, let back with a touch more nage. Cool & transfer to piping bag or squeeze bottle.

Mutton fat confit potato
Peel potato and put through a vegetable sheet cutter to get long strips, place potato strips in a bowl, season with sea salt & leave to soften for 10 minutes.
Lay potato out flat in long strips, brush with melted mutton fat, sprinkle on thyme leaves and sumac evenly. Roll up tightly lengthway, repeat the process until the full potato is rolled. Trim edges, cut in half and peirce toothpick through the centre place in a pan submerged with rendered fat, crushed garlic clove on lowest heat for approx 1 hour. Remove from fat once cooked and allow to drain on a wire rack.

Wye valley asparagus
Put a pan of salted water on to boil. At the base of the spear of asparagus, snap off the woody stalk, then trim the base. Remove leaves of asparagus with a small knife. Blanch asparagus in salted water for approx 1 minute 30 seconds. Remove from the water season with a touch of olive oil, lemon zest & sea salt. Serve immediately.

Mutton Rump
Preheat the oven to 180 degrees celsius. Score the fat on the top of the mutton rump by cutting a crosshatch pattern into the fat whilst ensuring not to cut through into the meat. Lightly season the rump & add to medium hot pan( ideally with oven-safe handle)scored fat side down, render fat for approx 6 minutes, turn heat up in pan and sear all other sides until evenly seared all round. Return mutton to fat side down & put pan in the oven for around 8 minutes(depending on size) or until rump has reached an internal temperature of 48 degrees celsius. Remove pan from oven, add thyme, garlic & butter, and proceed to baste for 2 minutes in pan. Allow to rest on a wire rack for at least 10 minutes.

To serve
Reheat potato & mutton in the oven if necessary. Add one spoon of romesco on the plate in the centre, spread with a step palate knife, pipe small lines of black garlic ketchup over one asparagus spear on a rack, add to the plate. Pipe dot of garlic ketchup on plate. Place the confit potato on a plate. Carve mutton, season with sea salt, add to the centre of the plate. Sauce all around with sauce vierge.

*Recipe credit to Tyler from Condita