Richard Hinde has
been at The Heights
for over 11 years.
HONEY NUT ROASTED RUMP OF DORSET LAMB
Looking over Lyme Bay as you tuck into the spring lamb special from The
Heights’ Head Chef, Richard Hinde, is the definition of food with a view
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Take a moment to soak in the view offered by The Heights Hotel and you can see where
Head Chef Richard Hinde began his love affair with food. The breathtaking panorama looks
over Chesil Beach and Lyme Bay, where Hinde fished as a boy, taking his catch home and
learning how to prepare and cook it. All good experience for a head chef that prides himself
on using Dorset’s freshest seafood – lobsters, scallops and crab, all caught from his old
fishing grounds. And the passion for close-to-home produce doesn’t stop with seafood –
the meat, poultry and game used in Hinde’s kitchen is also locally sourced.
This inspired recipe roasts a rump of Dorset lamb with honey and pistachio and adds a
twist to classic veg accompaniments with a creamy carrot sauce.
Method
Honey nut roasted rump of
Dorset lamb
Talk to your local butcher and ask him
for four 8-9oz local lamb rumps. Use a
sharp knife to score the fat. Place a little
vegetable oil in a hot sauté pan and seal
the lamb rumps for 3-4 minutes. Remove
from the heat and place onto a non-stick
tray. Drizzle two tablespoons of honey
over the top, season with salt and pepper,
and then dust with crushed pistachio
nuts. Place in an oven on gas mark 4 or
180°C and cook the rumps for 10 minutes
(if you like them pink), then let them rest in
a warm place.
The vegetable accompaniments
Take 12 sticks of fresh asparagus, cut
off the bottom inch or so and trim. Now
steam, grill or poach the asparagus, but
for no more than 3 minutes. Next, wrap
either pancetta, Parma ham or streaky
bacon around the asparagus to form a
bunch. When the lamb is 3 or 4 minutes
from being done, add the asparagus to
the pan and finish these together.
The crushed peas
The carrot sauce
The duchess potatoes
Putting the plate together
Take 12oz of freshly shelled peas and 5
or 6 sprigs of mint. Simmer the peas and
mint in 1 pint of chicken stock for about
10 minutes, or until the peas are cooked.
Drain the peas and use a fork to crush
them. Add a pinch of salt and pepper.
These crushed peas will be the base for
the lamb to sit on.
You will need 2lbs of Maris Piper potatoes
peeled and diced. Bring them to simmer
and cook for about 20 minutes. Drain
and allow to dry. Put the potatoes through
a ricer, mix in 2 egg yolks with salt and
pepper, then pipe into small nests. Place
in the oven on gas mark 4 or 180°C, and
cook for around 15 minutes. You want
them to have a lovely golden brown crispy
look.
www.menu-dorset.co.uk
Chop up 2 large carrots and 2 shallots.
Cook them in a pint of lamb stock (you
can use chicken of beef if you prefer) until
overdone. Drain, then add 2oz of sugar, 1
glass of white wine, 2oz of butter, add the
overdone carrots and stir until the sugar
and butter has dissolved. Add 8 fl oz of
double cream and reduce.
Carve the rump onto the crushed peas,
then lay the asparagus bunch against the
lamb. Coat with the creamy carrot sauce.
Finally, place the duchess potatoes
around the lamb. Enjoy!