Lamb rump with vanilla-braised chicory and sorrel pesto from Nopi - The Cookbook (page 156) by Yotam Ottolenghi and Ramael Scully

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butterbean mash with rosemary and garlic; Paprika oven chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PeterC on January 20, 2018

    The marinade for the lamb worked well to flavour and tenderise the meat. However I am not convinced by the vanilla braised chicory or sorrel pesto. The sorrel had a tart, bitter flavour akin to grapefruit which did not work well with the sweet dessert-like notes of the chicory which also had an underlying bitterness. I probably had the ratio of sorrel to the other pesto ingredients wrong and put too much on the plate but all these powerful flavours detracted from the lamb.

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