Serves 4

What you need:
4 x 75g / 3oz rump of lamb
12 asparagus spears, peeled
200g / 7oz leaf spinach, washed and destalked
175g / 6oz Girolle mushrooms, washed and de-stalked
1 shallot, diced
30ml / 2 tablespoons olive oil
Dash Madeira (or white wine)
½ teaspoon nutmeg, ground
A little salt and freshly ground black pepper

What you do:
Season and seal the rump of lamb in a pan, then roast the lamb in a preheated oven 190oC / 375oF / Gas Mark 3 for approximately 15- 20 minutes, depending on degree of cooking required. Remove and allow to rest. Cut asparagus in half length-ways. Put the tips in boiling water and cook for 3-4 minutes, depending on thickness, refresh in cold water and drain. Brush pan with a little oil and heat. Sear mushrooms in the pan and keep warm. In the same pan cook spinach leaves for 1 minute and season with nutmeg. Re-heat asparagus in small pan of boiling water. Pour Madeira into a small saucepan, add shallot and 1 cup of lamb juice and reduce by half. Slice rump of lamb at an angle and arrange on plate. Arrange spinach on top of the mushrooms, and lay the asparagus tips across the spinach. Drizzle with Madeira sauce and serve.

Lorcan Cribbin, Bang Café, Merrion Row, Dublin.