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24th November 2020

Chefs in the lockdown spotlight – Clyde Wernli

Written by: Edward Waddell
Our latest chef spotlight is on Clyde Wernli, a sous chef at a hotel in central London, who has shared his recipe of pan roasted lamb rump.

Starting his career in South Africa, he has been working as a chef for over 12 years.

Pan roasted lamb rump- 10pax


  • 10 8oz lamb rumps
  • 200g diced carrots
  • 10g vegetable bouillon
  • 30 baby carrots
  • 250g raw diced beetroot
  • 1 red onion diced
  • 2 sprigs of rosemary
  • 30ml balsamic vinegar
  • 500g peas
  • 50g butter
  • Salt and pepper for seasoning
  • 300ml demi-glace
  • 1 punnet of pea-shoots

Beetroot puree method:

  • In a saucepan, place the beetroot and rosemary and red onion.
  • Cover with water and boil until the beetroot is cooked.
  • Once the beetroot is cooked, take out the beetroot and rosemary and onion.
  • Leave the beetroot stock on and reduce.
  • Peel and place the beetroot and balsamic into a blender and puree till it is smooth. Use the beetroot reduction to get the consistency you require.
  • Season as needed.

Carrot puree method:

  • Place diced carrots and vegetable bouillon with 30ml water into vacuum bag.
  • Seal and steam for 40min.
  • Once steamed and soft, puree until smooth.
  • Season as needed.

Baby carrots method:

  • Place pot of water on stove and bring to boil.
  • Peel and clean the carrots.
  • Put carrots into water, when water comes to boil again, cook the baby carrots for 3 to 4 minutes.
  • Remove from water and keep warm.

Crushed peas method:

  • Place the peas in a saucepan, add a little water, enough to fill about 1cm on pan base.
  • Bring the water to boil and keep stirring the peas. As soon as the peas are cooked, add the butter and use a stick blender to crush the peas.
  • Season as needed.

Pan roasted lamb method:

  • Season the lamb and seal off in a hot pan.
  • Remove the lamb from the pan (keep pan on the side) and place the lamb on tray and cook for 3 minutes at 180c then turn over and cook for a further 3 minutes.
  • Once the lamb is cooked, place on the side and let rest for 3 minutes.
  • Carve off the sides of lamb and leave to rest.
  • Finely chop the lamb off cuts and fry in the same pan used to seal the lamb.
  • Fry the lamb till crispy. Now add the demi-glace and infuse.
  • Once the demi-glace is at the right consistency, remove from the stove.