De Vere Daresbury Park Hotel - Richard Clark - BBQ lamb rump with cherry tomatoes and courgettes
PUBLISHED: 11:23 20 January 2010 | UPDATED: 15:19 20 February 2013
RICHARD Clark is executive head chef at De Vere Daresbury Park Hotel near Warrington. He has been there since last December and his ambition is to achieve an AA rosette within twelve months of his arrival.
Originally from Bebington on the Wirral, Richard has trained and worked at some of the county's top venues including the Chester Grosvenor and Nunsmere Hall Hotel.
Before arriving at Daresbury, he worked as executive head chef at Macdonald Portal Hotel, Tarporley, which achieved two AA rosettes within six months of opening.
Richard is happily married to his childhood sweetheart Lynda and they have three 'amazing' children: Kyle, eleven, Megan, five and Katie, just one.
He says of his recipe: 'It's a great summery salad that can be cooked both indoors or out.'
BBQ lamb rump with cherry tomatoes and courgettes, rocket and lambs lettuce
For the lamb:
4 x 8oz good quality lamb rump (ask your butcher to trim it for you)
For the bbq sauce:
1 small onion finely chopped,
3 cloves of garlic crushed,
A little olive oil,
1 red chilli finely chopped,
1 tsp of crushed fennel seeds,
2 oz brown sugar,
50ml dark soy sauce,
300ml tomato ketchup,
100ml brown sauce
Fry the onion and garlic in the olive oil with the chilli and the fennel seeds. Add the sugar then the remaining ingredients.
Bring to the boil and simmer for a few minutes.
Once the sauce is cool use half to coat the lamb rumps all over. Wrap in cling film and chill for a good hour to allow the flavour to infuse (best to marinade over night). Keep the remaining bbq sauce to serve as a dip.
To cook the lamb, if it's on the char grill then you will have to cook it slowly or split it into two pieces to help it cook quicker. Char grill it on both sides for about twelve minutes if you like it pink. If you want it well done then it will take a good 20 minutes.
If you are cooking the lamb indoors then simply seal the lamb in a hot pan and place on a tray in a pre-heated oven (180degC) for ten to twelve minutes. Take out of the oven and leave to rest for three minutes before slicing.
For the courgettes and tomatoes:
1 punnet of baby plum tomatoes
2 fresh firm courgettes, bright green in colour
5 chopped basil leaves
2 sliced cloves of garlic
Sea salt, cracked black pepper
and a little sugar
Slice the courgettes on an angle about 2cm thick and slice the tomatoes into halves Lay both the courgettes and the tomatoes onto a tray and season with the basil, garlic and salt, pepper and sugar. Leave for about five minutes then, using a really hot pan and a little olive oil, cook the courgettes and tomatoes until golden in colour. Take off the heat.
Arrange some fresh rocket and lambs lettuce (use watercress if you can't get lambs lettuce) in the centre of you plate. Neatly place the courgettes and tomatoes around the outside and slice your lamb on top of the salad. Drizzle with dressing. Finally scatter some ripped basil leaves around and serve.