Description

In this video Detective Chef Matt Kemp from the Underground Cookery School finds a Rump of Lamb murdered (overcooked and stabbed!) on the backstreet's of Shoreditch, London. Together with his assistant he will not only bring it back to life with a delicious Lamb Salad with Mint Sauce he will also demonstrate how to correctly prepare Rump Lamb with Morel Mushrooms and Kale!

Transcript

The Cookery Murders Rump of Lamb Male: A rump of lamb has been murdered. Matt Kemp and assistant Laura from the underground cookery crime units are analyzing the scene of the crime. Laura: So the murderers, they have done it again. Matt Kemp: Really has. A lamb, it such a beautiful dish you know, it must be pink in the middle. The chef realized what he’s done here. He’s overcooked it. He’s gone berserk, he slashed it with a fish knife clearly no respect for food. Laura: So, you're saying he has murdered it twice again. Matt Kemp: He’s murdered it twice. What we’re going to have to do here is bring this dish back to life. Laura: Let’s take it to the kitchen. Matt Kemp: Come on. We’ve got to save this dish. I'm going to send you into the kitchen. I'm going to get you just to cut it into little shards or strips. Get a bowl, put some mint sauce in there, maybe a little bit of olive oil add the lamb, a bit of lettuce. Give it a good old tumble and then we’re going to build it out nice and high on a plate. It’s going to be a lovely salad of roes lamb with mint sauce, delicious. Laura: Lovely. Matt Kemp: In the meantime, I'm going to show you how to redo that dish. We’re going to do something a little bit different with morels, a lovely sauce and some kale. Right, we’ve got rebuild this dish and we’re going to make it better than before. It’s a bit like the six million dollar man. The first thing I want to do is make a sauce. So I’ve got a lamb stock here and I'm just going to pour this into the pan. And the most interesting thing is if you just have a little of the quantity of liquid in there, that’s going to go on. And we’re going to crank that right up to eleven. It’s going to bubble away and move down to a syrup. The next thing that we’re going to do is we’re going to cook off some kale which is such a lovely vegetable. A little bit of olive oil in the pan. You can use butter. And when that comes up to a really high heat, I’ve got some diced garlic and that goes into the pan and I'm just going to add the kale to it. You can’t fry it like for example, cabbage, so now what I'm going to do is I'm actually going to pouch it a little bit in a little bit of stalk. Someway, my mom will be going, “Watch your sleeve, you’ll burn it!” Sorry mom. In this pan, again, crank that one up to eleven. A few knobs of butter, in they go, and I’ve got fantastic morels. What we want to do is just let those gently cook in there. Here is the big thing because the cut of lamb that we saw murdered was the chump end. That’s the chump, legs go down there, saddle neck, you get the general picture. We’re going to take the fillet that we saw around. The first thing we want to do is get that top layer of fat off using the tip of the knife. I'm trying to make sure that you the viewer can see this but just keep working away. At the underground cookery school where we teach people to butcher out this dish, no one has ever in seven years not manage to do it. And in fact, there is the fillet. A little drizzle of olive oil. And what we can now do is shove that straight in the oven. Right, this has been cooked from about 180 degrees for around about half an hour. We let it rest for five minutes which means just leaving it out of the oven. And what I'm going to do now is I'm just going to carve the meat so it gets carved on the angle like that. Now, let just pan over here. We’ve got the morels which are finishing off. Remember how much liquid was in that pan, that’s all that’s left now. It’s just reduced down and there's our kale. So we’re going to use that as the base of the dish. What I'm then going to do is add this lamb and as you can see, it’s now perfectly cooked. We’re going to go in the sheet with the morels and there we have kale, rump of lamb and morels. Laura: I can't believe that that dish was murdered twice. We did it again Matt. Matt Kemp: Yeah, we did it again. Listen, we made that dish again and we made it better. And we brought this one back to life which if you ask me, I need those to show the biggest crime of all throwing food away. Laura: Hello? My God! A chocolate fun dance has been murdered. Matt Kemp: Come on, let’s do it.