Pan-seared cut of lamb rump Chef Chintana Pathrirana from Aquara shares the secret of this delicious lamb dish By Oliver Robinson 25 April 2011 The recipeIngredients•Lamb rump•180g lamb rump•Salt and pepper to taste•Butternut squash puree•40g butternut squash •10ml vegetable stock•5g butter•Salt and pepper to taste•Asparagus foam•50g asparagus•Pinch of saffron •5g onion•2g garlic•15ml asparagus stock•10g cream•Salt and pepper to taste•Mushroom duxelles•50g button mushrooms•10g onion•5g garlic•2g thyme•10ml veal jus•Salt and pepper to taste•Blueberry jus•50g lamb jus •2g rosemary •5g butter•Salt and pepper to tasteMethod Lamb rump1 Marinate the lamb with rosemary, salt and pepper.2 Pan-sear the lamb and finish in the oven for 180°C/360°F for eight minutes. SIMILAR ARTICLES New menu: Café Bateel New look: Brunswick. Eatery | Bar | Terrace WATCH: Taking on Dubai’s metre-long hot dog Time Out vs ubk's one-metre hot dog 3 Take it out of the oven and rest.Butternut squash purée1 Chop and roast the butternut squash in the oven at 180°C/360°F for 45 minutes. 2 Pass through a fine strainer into a small pot and mix with vegetable stock. Finish with butter, salt and pepper, then purée.Asparagus foam1 Clean the asparagus, cut into pieces and blanch. Use leftovers to make a stock with saffron.2 Sauté the onions and garlic, then add the saffron asparagus stock. Reduce it and add the cream. Remove from heat and toss together with the asparagus.Mushroom duxelles1 Chop the mushrooms, then sauté with chopped onion, garlic and thyme.2 Add the veal jus, then season with salt and pepper.Rosemary jus1 Chop the rosemary and add to the lamb jus. Season with salt, pepper and butter.