Serves 4

Prep time 90 minutes

Chef tip: Pan fry the lamb skin side on a cold pan on low heat in order to get a crispy texture with the fat.


2 lamb rump (approx. 200g)
1 onion
3 cloves garlic
20g thyme
1 Celeriac (approx. 400g)
20g pink peppercorns
10g cumin seeds
200ml lamb jus
50g salted butter
3g cardamom
500ml chicken stock


Prepare the lamb by draining any access blood, place it in a vacuum bag and add a spring of thyme, the cardamom and 10g of the butter, season and close airtight. Place it in a water bath at 62°C for 45 minutes.

Peel the celeriac and cut rectangular, season. Using a pan, which is suitable to go in the oven, fry them in vegetable oil until golden together with the garlic. Remove the oil add 10g butter, chicken jus and a spring of thyme place in the oven for 35 minutes.

For the crust, roast the cumin and pink peppercorns. Using a sharp knife coarsely chop them together with fresh thyme and set a side on a flat dish.

After 45 minutes, drain the lamb. Leave to rest for 5 minutes. Crust the lamb with spice blend. Using a small pan, place the lamb fat down, gently scored on low temperature to let the fat to render and allow the spices to crust. When golden brown, turn it and add 10g butter and bake for 5 minutes.

To serve, remove the lamb from the oven and leave to rest for 5 minutes. Place the fondants on the side of the plate, carve the lamb rump in thin slices, and place on the side of the fondants. Heat the lamb jus, adding the remaining butter, and add on the sides of the dish.